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