June 02, 2013

blueberry cranberry oatmeal scones

Scones are perfect little snacks any time of the year.  Also, they're hard to mess up.  Once you see that they're golden on the top, they're ready to go!

right before we pop them into the oven

This is one of my go-to recipes.  I'll also let you in on a little secret:  I usually grab frozen berries when they're on sale and always have them on hand in the freezer.  I like cranberries and blueberries because they're great in baked goods.  The cranberries especially, because they give a little sweet-sour explosion-treat in muffins, scones and coffee cakes like this one.

Here's the recipe!

Blueberry Cranberry Oatmeal Scones
adapted from Joy The Baker

1 large egg
1/2 cup cold buttermilk
1 cup all purpose flour
2/3 cup whole wheat flour
1 1/3 cup old fashioned oats
1/3 cup sugar
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp ground nutmeg
1 cup frozen or fresh berries (I used blueberries and cranberries because that's what I had on hand)
1 stick plus 2 tbsp cold unsalted butter, grated on a box grater or cut into small pieces


Preheat the oven to 400 degrees F and place a rack in the center of the oven.  Line a baking sheet with parchment paper or foil and set aside.  

Stir the eggs and buttermilk together and set aside.

Whisk together the flour, oats, sugar, baking powder, baking soda, salt and nutmeg in a large bowl.  Using a box grater, quickly grate the butter until all is shredded and add to the dry ingredients, using your fingers to quickly incorporate the butter and flour mixture.  If you don't have a box grater, you can also simply cut the butter into small pieces and quickly rub the butter into the dry ingredients until it is pebbly.  

Pour the egg and buttermilk miture over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together.  Add the berries.

Still in the bowl, gently knead the dough by hand or turn it with a rubber spatula about 8 to 10 times.  Using a spoon, scoop up the dough and place them on the parchment paper, then flat them a little.

Bake for 20 minutes or until their tops are golden and firmish.  Transfer them to a rack and cool for 10 minutes before serving.  These are great served with a pat of butter, and washed down with a cold glass of milk.


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