Thursday, July 18, 2013

blueberry scones

I tried this recipe for the first time yesterday.  Hands down my new favorite breakfast recipe. These mini-scones almost come off like a cookie, but they're made from whole wheat and oatmeal, and a lot less sour cream than traditional recipes.
I found this recipe (and took a photo) a few months ago while thumbing through a waiting room magazine. I think it was Good Housekeeping?  And if not, my apologizes to Better Homes and Gardens and all other possible candidates.

Blueberry Scones:

1 c. whole-wheat flour
1/2 c. old-fashioned oats
1/2 c. packed brown sugar
1 tsp. baking powder
1/4 c. frozen butter
1 egg beaten
1/3 c. light sour cream
1 tsp. vanilla extract
1 c. fresh blueberries

Preheat oven to 350 and line a baking sheet with parchment.  In a bowl, mix flour, oats, brown sugar, and baking powder.  Grate in butter using the largest holes on a box grater. Mix by hand.

In a small bowl, whisk eggs, sour cream, and vanilla, stir in blueberries.
Gently stir liquid mixture into flour mixture until just combined. Use hand to bring dough together. Refrigerate for 15 minutes if sticky.

Form dough into two 4-inch rounds using your hands. Cut rounds into six wedges each.  Set on cookie sheet at least one inch apart.  Bake for 24 to 26 minutes.

EVERYONE in my family liked these, even Gentry, and she hates blueberries.
* I'm sure you could also substitute raspberries or blackberries.  I'm also going to try this recipe with chopped apples and 1 t. cinnamon.  Sounds yummy, huh?! And, I will double the recipe next time I make these.  They were gone way to fast.


1 comment:

Unknown said...

Shelby said you made these while she was in Cali with y'all, and she loved them! You got her to eat blueberries, where I have miserably failed in doing so! :)