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Blueberry Oat Scone

                                                         3 c. flour                                    11 T. butter, cut in cubes  
                                                         1/3 c. brown sugar                    1 c. old fashioned oats
                                                         1 1/2 tsp. baking soda              1 c. blueberries
                                                         3/4 tsp. kosher salt                   1 3/4 c. half-n-half
                                               1 T. plus 1 tsp.  baking powder          1 tsp. vanilla

     Preheat oven to 350°. Line baking sheets with parchment paper. Combine flour and next 4 ingredients in a food processor; blend 5 seconds. Add butter and pulse until mixture resembles coarse meal. Transfer mixture to a large bowl. Add oats and blueberries and stir to blend evenly. Stir half-n-half and vanilla in a small bow. Gradually add to flour mixture, tossing until dough just comes together (dough will be very moist).  
     Using a ice cream scoop, drop dough in mounds onto prepared baking sheets, spacing 3 inches apart. Sprinkle tops with coarse sugar(turbinado). Bake for 25-30 minutes or until done.
       Makes: 14-16 scones

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