Best Blue SconesPosted: September 5, 2015
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
1/3 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.