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SUGAR & STILETTOS RECIPES
Nanci Christopher
August 6, 2009

Blueberry Oat Scones
from the
STANDARD BAKING COMPANY in MAINE

Ingredients:

3 cups all-purpose f lour
1/3 cup (packed) golden brown sugar
1 tablespoon plus 1 teaspoon baking powder
1 ½ teaspoons baking soda
¾ teaspoon coarse kosher salt
11 tablespoons (1 stick plus 3 tablespoons) chilled unsalted butter, cut into ½-inch cubes
1 cup plus 3 tablespoons old-fashioned oats
1 cup fresh or frozen blueberries (about 5 ½ ounces)*
1 ¾ cups chilled half and half
1 teaspoon vanilla extract
5 teaspoons raw sugar (also called turbinado or demerara sugar)

*I’ve also used dried wild blueberries and they worked beautifully.

MAKES 11-12 scones.

POSITION 1 rack in top third and 1 rack in bottom third of oven and PREHEAT to 350F degrees. Line 2 rimmed baking sheets with parchment paper.

COMBINE flour, brown sugar, baking powder, baking soda, and coarse salt in processor; blend 5 seconds. ADD butter. Using on/off turns, blend until mixture resembles coarse meal. TRANSFER mixture to large bowl. ADD 1 cup of oats and blueberries; STIR to blend evenly.

SITR half and half and vanilla in small bowl. Gradually add to flour mixture, tossing until dough just comes together (dough will be very moist).

USING ½ cup measuring cup for each scone, drop dough in mounds onto prepared baking sheets, spacing 3 inches apart. SPRINKLE with remaining 3 tablespoons oats, then raw sugar.

BAKE 15 minutes. Reverse the sheets and continue baking until scones are golden and tester comes out clean, about 12 minutes longer.

TRANSFER scones to rack and cool slightly. SERVE warm or at room temperature.

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