Blueberry Oat Scones

Courtesy Bon Appetit Magazine, July 2009

3 cups all-purpose flour
1/3 cup packed golden brown sugar
1 T plus 1 tsp baking powder
1.5 tsp. baking soda
3/4 tsp. coarse kosher salt
11 T (1 stick + 3 T) chilled unsalted butter, cut into 1/2-inch cubes
1 cup + 3 T old-fashioned oats
1 cup fresh or frozen blueberries
1.75 cups chilled half-n-half
1 tsp. vanilla extract
5 tsp raw/turbinado sugar

Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350 F. Line 2 baking sheets with parchment paper.

Combine flour, sugar, baking powder, baking soda, and salt in processor; blend 5 seconds. Add butter. Using pulse, blend until mixture resembles coarse meal. Transfer to large bowl. Add 1 cup oats and blueberries; stir to blend evenly.

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

Using 1/2-cup measuring cup for each scone (NOTE: I used less to make more scones), drop dough in mounds onto baking sheets, spacing 3 inches apart. Sprinkle tops with remaining 3 T oats, then raw sugar.

Bake 15 minutes. Reverse sheets and continue baking another 15 minutes or until scones are golden and tester inserted into center from the side comes out clean. Transfer scones to rack and cool slightly. Serve warm or at room temp.

Makes about 12-16 scones.