My sister, mom and I discovered The Standard Baking Company in Portland, Maine, during our recent trip back to Mom’s hometown, Lubec. It was definitely the food highlight of the trip for me. Everything I sampled – raisin pecan roll, blackberry buckwheat scone, blueberry oat scone, olive roll, ham and cheese croissant, molasses cookie and oatmeal raisin cookie – was delicious.
But for a scone lover like me it was the scones that really stood out. They were cakey, tender, satisfying and not at all sweet, a good thing in my book. I devoured the blackberry buckwheat scone before thinking about a picture but managed to get one of the blueberry oat scone before it disappeared.
Back in Phoenix, I still can’t get the memory of the combination of blueberry and oats out of my mind, so this morning I attempted to make a small batch of scones to satisfy my craving. I turned to my favorite baking book of the moment: Tate’s Bake Shop Cookbook: The Best Recipes from Southampton’s Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins, and Breads hoping to find an oatmeal scone recipe, which thankfully I did. I adapted it a bit, substituting blueberries for dates, decreasing the sugar and skipping the egg wash. I also cut the recipe in half, making 7 large scones instead of 14.
Mom, who stopped by just as they were cooling on the counter, and I thought these blueberry oat scones were delicious.
It’s important to be gentle when making scones, so you don’t overwork the dough and cause them to be tough. And you need to work quickly, so there are small cold bits of butter left in the dough. If the dough gets too warm and the butter too soft, the scones can end up spreading and flattening out too much when they bake.
The good news is that this scone recipe is easier than most because you drop mounds of the dough onto the cookie sheet instead of having to knead, form and cut the dough before baking.
Each blueberry oat scone has 213 calories and 6 Weight Watchers PointsPlus.
Do you have a favorite scone?
- ½ cup all-purpose flour
- ½ cup whole wheat pastry flour (I used white wheat flour)
- 1 cup old-fashioned rolled oats (uncooked)
- 2 tablespoons firmly packed light or dark brown sugar
- 1 tablespoon baking powder
- ⅛ teaspoon salt
- ¼ cup butter, cut into little pieces
- ½ cup, fresh blueberries
- ¾ cup half-and-half
- 2 teaspoons old-fashioned oats (optional)
- 1 teaspoon sugar (optional)
- Position a rack in the center of the oven and preheat to 350. Line a baking sheet with parchment paper or a silicone liner (or lightly grease it).
- In a large bowl, whisk together the flours, oats, brown sugar, baking powder, and salt.
- Add the butter and using a pastry blender or your fingertips, work it into the flour mixture until it's crumbly and just a few pea-size pieces of butter remain. Add blueberries.
- Gradually add the half-and-half while mixing continuously and continue to mix until the dough comes together. (The dough will be very sticky.)
- Drop ⅓ cup mounds of the dough onto prepared baking sheet, spacing them about 3 inches apart. If desired, sprinkle the tops with the additional 2 teaspoons of oats and teaspoon of sugar.
- Bake the scones for 25-30 minutes, until the centers are firm to the touch and they are slightly golden in color.
- Remove from the oven and transfer the scones to a rack for cooling before serving.
Source:Adapted from Tate’s Bake Shop Cookbook: The Best Recipes from Southampton’s Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins, and Breads
*PointsPlus® for blueberry oat scones calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.
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