Blueberry Almond Oatmeal Scones

Author: Sweet Green Kitchen’s Jen Jones

Makes 16 scones

Ingredients:

1 cup whole wheat pastry flour

½ cup all purpose unbleached flour

1 cup old fashioned oats

1 Tablespoon baking powder

¼ teaspoon salt

1 teaspoon cinnamon

¼ cup natural cane sugar

2 Tablespoons brown sugar

Zest of ½ lemon

3 Tablespoons cold unsalted butter – cut into small cubes

1 extra large egg

½ cup plain yogurt (Greek or regular is fine, vanilla would be ok too, just a little sweeter)

¼ cup milk of your choice (I use plain soy milk, but cow, almond, etc should work just fine)

1 teaspoon pure vanilla extract

½ teaspoon almond extract

¼ cup slivered almonds

1 cup blueberries – fresh or frozen

Directions:

Preheat oven to 400 F.

Whisk together the dry ingredients from flour through lemon zest in a medium-large bowl.

Next work in the butter, either with the back of a fork, pastry cutter or potato masher until you have small pea size pieces throughout the flour mixture.

In a small bowl or right in your liquid measuring cup, whisk together the egg, yogurt, milk and extracts.  Pour into the dry ingredients and mix through.  Don’t worry about getting a completely cohesive mixture at this point it will come together in the next step.  Expect a pretty wet dough.

Gently mix in the almonds and blueberries.  Turn out the dough onto a parchment lined baking pan and knead it together a bit more until it all comes together.  Form the whole mess into a squarish shape about 8 x 8 or 9 x 9 inches across.  Lightly cut through the dough to make 16 evenish pieces, but do not separate.

Bake at 400 F for about 13-16 minutes.  Note if you use frozen blueberries the dough will be a little wetter and take slightly longer to cook.  Enjoy!

Recipe notes:

Everyone in my house is always fighting over the center piece which remains a little soft and gooey, so I tend to pull mine out of the oven at about 15 minutes, but if you prefer your scones a bit drier you may want to leave them in a minute or two longer, you be the judge.

Blueberry Mascarpone Spread

This is a pretty loose recipe I threw together last minute as a nice little topping for my scones.  

Ingredients & Directions:

Mix together about 2-3 tablespoons cream cheese (I use low fat) plus 1-2 tablespoons mascarpone cheese and about 2 tablespoons of good blueberry preserves/jam (really any flavor would be yummy; raspberry, strawberry, apricot, etc).  Stir in a little squeeze of lemon juice and spread on top of scones…yum.