You may remember how a while back I posted a recipe for some delicious Cheesy Chive-y Scones. I don’t make savory scones too often, but when I do they are usually packed with cheese and fresh herbs just like the scone gods intended.
You don’t want to upset the scone gods.
Today though, I’m taking a break from the savory to share with you a super easy blueberry scone complete with a sweet, oat-y crumb topping.
Warning: These scones contain no flax seeds, fennel, or any other crazy ingredient that happens to be popular at the moment. What is this, scones for rabbits? Hell no. No Greek yogurt here. These scones use pure, unadulterated butter and regular ol’ white flour. Again, this is to appease the scone gods. If these ingredients both you just remember that the fresh blueberries and oats totally cancel all the bad stuff out.
Full recipe after the jump!
First things firt, preheat your oven to 400º F, 204º C
Step 1: Make your crumble topping by simply mixing the melted butter into the flour, oats, and brown sugar. Set aside.
Step 2: Whisk together the flour, sugars, salt, baking powder, and baking soda. Set aside. In a separate bowl, whisk together the cream (or milk), egg, and vanilla. Place the cream mixture in the fridge to keep it cool.
Step 3: Using a pastry cutter or two forks, work the butter into the flour mixture until only pea-sized pieces of butter remain. Place the bowl in the fridge to keep the butter cold!
Step 4: Measure out your blueberries. Notice I didn’t list a weight above. That is because of the ridiculous size variations between the fruit. One tip: Choose the smallest blueberries in the bunch. These seem to not only distribute throughout the dough easier, but are less likely to burst.
Step 5: Add the blueberries to your flour mixture and coat them well in the flour. Then create a well in the middle of the bowl and pour in your wet ingredients.
Step 6: Using a wooden spoon, begin to mix together the wet and dry ingredients. Don’t over-mix! As soon as you are unable to see any liquid dump it all out onto a lightly floured surface so you can use your hands to bring it together the rest of the way.
Step 7: Do your best work the dough into rectangle that is about an inch thick. If you need to, add a splash more milk or cream so it all comes together. Next, brush on the egg wash. Some people only add the egg wash after the scones have been cut and laid out on the baking sheet; however, if egg wash drips down the sides of the scone it can create a “seal” in the oven that prevents them from rising properly. So egg wash the rectangle, cut the rectangle, then place on the cookie sheet. You can see my cut pattern below. This will produce smaller scones than the ones at the bakery, but a perfect size for snacking. Just as the scone gods int-okay.
Step 8: Add the scones to a parchment-lined baking sheet, about 2 inches apart. Top with the oat topping. I actually regretted not adding the topping right after the egg wash, then cutting the scones. It would have been a lot less messy to do it that way. But if you get crumble everywhere just do your best to remove it so they don’t burn in the oven.
Step 9: Bake for approximately 15 minutes, until they look something like this! Nicely risen and golden brown. Allow them to cool on a cooling rack for a few minutes until they can be easily handled.
And there you have it!
Flaky, buttery scones that are bursting with fresh blueberries! Because we didn’t add oats to the dough itself, the scones retain their moisture and literally melt in your mouth. Because we opted for small blueberries, the held their shape and didn’t bleed all over the scones and the baking pan.
I legit think the bursting blueberry problem is why a lot of people choose to make their scones with dried blueberries. That is literally the only reason why I believe people would subject themselves to such abuse.
So I hope that you’ll give these a try! Remember that scones are best eaten the day you make them. Share some with friends, or freeze half of the dough for later!
You can create a simple glaze by adding a bit of milk to a cup of powdered sugar. Just keep adding milk until you get the consistency that you want and then drizzle it over the top!
Remember to arrange the scones in silly patterns and photograph them!
- 2 1/4 c (285 g) all-purpose flour
- 1/4 c (50 g) granulated sugar
- 1/4 c (53 g) lightly-packed brown sugar
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1 stick (approx 115 grams) of cold, unsalted butter: cubed.
- 1/2 c (4 oz) milk or cream
- 1 egg
- 1-2 tsp vanilla extract
- 1/2 c (about 3 oz) blueberries
- Egg wash (1 egg beaten with a splash of water)
- 3 tbsp butter, melted
- 3 tbsp flour
- 2 tbsp brown sugar
- 2-3 tbsp of rolled oats
- Make your crumble topping by mixing the melted butter into the flour, oats, and brown sugar. Set aside.
- Whisk together the flour, sugars, salt, baking powder, and baking soda. In a separate bowl, whisk together the cream (or milk), egg, and vanilla. Place this mixture in the fridge to keep it cool.
- Using a pastry cutter or two forks, work the butter into the flour mixture until only pea-sized pieces of butter remain.
- Add the blueberries to your flour mixture and coat them well in the flour. Create a well in the middle of the bowl and pour in your wet ingredients.
- Using a wooden spoon, begin to mix together the wet and dry ingredients. As soon as you are unable to see any liquid dump it all out onto a lightly floured surface.
- Do your best work the dough into rectangle that is about an inch thick then brush on the egg wash.
- Cut the dough into several triangles and place them on a parchment-lined baking sheet, about 2 inches apart.
- Top with the oat topping.
- Bake for approximately 15 minutes or until they are nicely risen and golden brown. Allow them to cool on a cooling rack for a few minutes until they can be easily handled.