Blueberry Almond Oatmeal Scones
Author: Sweet Green Kitchen’s Jen Jones
Makes 16 scones
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
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!
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.