Sunday Morning Scones

The smell of pancake syrup and bacon wafted down the Lake Daniel Greenway this Sunday morning reminding me of childhood sleepovers. Winston’s little black Westie nose pointed upward trotting down the sidewalk wondering where the scent was coming from while the cool wind blew his white freshly bathed beard back. Luckily we were on our way back to the house and had time to whip together some blueberry oat scones to satisfy our breakfast craving (well, mine…although I did give Winston a bone). With organic summer blueberries in the freezer and Epicurious on my iPhone, we were only moments away from warm clouds of semi-sweet fluffy blueberry and oat goodness.

I used Molly Wizenburg’s recipe for Blueberry Oat Scones. The recipe made enough for breakfast throughout the week and enough to share with friends. I added lemon zest for an extra kick – and I recommend adding extra raw sugar on top for even more sweet crunch.

PS: Scones are particularly difficult to photograph. It might be a good challenge for my Dad’s photography class.

Blueberry Oat Scones from


  • 3 cups all purpose flour
  • 1/3 cup (packed) golden brown sugar
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon coarse kosher salt
  • 11 tablespoons (1 stick plus 3 tablespoons) chilled unsalted butter, cut into 1/2-inch cubes
  • 1 cup plus 3 tablespoons old-fashioned oats
  • 1 cup fresh or frozen blueberries (about 5 1/2 ounces)
  • 1 3/4 cups chilled half and half
  • 1 teaspoon vanilla extract
  • 5 teaspoons raw sugar*

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. 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 oats and blueberries; stir to blend evenly.

Stir 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 1/2-cup measuring cup for each scone, drop dough in mounds onto prepared baking sheets, spacing 3 inches apart. Sprinkle tops with remaining 3 tablespoons oats, then raw sugar.

Bake 15 minutes. Reverse sheets and continue baking until scones are golden and tester inserted into center from side comes out clean, about 12 minutes longer. Transfer scones to rack and cool slightly. Serve warm or at room temperature.

*Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.


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