Best Blue Scones





I’ve done scones to death, I know, yet I never get sick of them.

The scone is the perfect combination of biscuit-muffin-cookie and they are ultra versatile.  I love a warm scone with my morning tea or coffee.  Mmmmmmm…  Super comforting.

These scones are a bit moister than the scone you may be used to because they are made with rolled oats.  The rolled oats also makes them a bit healthier.  The recipe has been reworked to incorporate healthier ingredients for nutrition and less guilt.  So, go ahead and indulge.

Here’s the recipe.

Best Blue Scones


¼ C milk
1 egg
1/3 C plain Greek yogurt
1 C flour
½ C rolled oats, processed
½ C whole wheat flour
¼ C sugar (set 1 T aside for topping scones)
2 t baking powder
¼ t baking soda
¼ t salt
1 t lemon zest
1 stick unsalted butter, frozen
1 C blueberries (put in freezer for a few minutes to harden)
¼ C toasted almonds slivered (or pine nuts)
2 T melted butter (to brush on top)

Combine flour, sugar, baking powder, baking soda, salt, and lemon zest in a large bowl. Mix milk, yogurt, and egg then refrigerate. Grate the frozen butter into the flour mixture and mix with hands or a fork.  The result should be a large, crumbly mixture.  Add the almonds.  Add the milk mixture and combine with hands or a spoon and roll out onto a floured surface. Knead a couple of times; mixture should not be too sticky. Roll it and shape into a 12” square. Add blueberries and roll into a log shape. Slice into 3”x6” pieces (can be smaller if that is your preference but I personally like big scones) and lay slices onto a parchment lined baking pan. Brush with melted butter and sprinkle with sugar. Bake at 350 degrees for 20-25 minutes. Makes about 12 scones.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s