Friday, June 26, 2009
I love reading Molly Wizenberg. Her award winning blog, Orangette, is a favorite. Maybe knowing the Seattle resident originally hailed from the state of Oklahoma, home of my alma mater, gives the sense of knowing a kindred spirit...or maybe she's simply genius at drawing readers in. Either way, her monthly column in Bon Appetit is the first place I turn upon the magazines arrival. Fortunately, Molly's July column, featuring blueberry scones, followed shortly after our own Texas Blueberry Festival. I eagerly tried her recipe with great results. Scones are a fabulous make ahead breakfast for road trips or better yet, served up fresh on the back patio with a hot cup of coffee. These were a hit in our home and I hope you enjoy them as well.
(adapted from Bon Appetit, July 2009)
3 cups all purpose flour
1/3 cup (packed) golden brown sugar
1 Tbs. plus 1 tsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. kosher salt
11 Tbs. chilled unsalted butter, cut into 1/2-inch cubes
1 cup plus 3 tbs. old-fashioned oats
1 cup fresh blueberries
1 3/4 cups chilled half and half
1 tsp. vanilla extract
5 tsp. raw sugar (I used turbinado)
Preheat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Combine flour, brown sugar, baking powder, baking soda and coarse salt in processor; blend 5 seconds. Add butter. Using on/off turns, blend until mixture resembles coarse meal. Transfer mixture to large bowl. Add 1 cup oats and blueberries; stir to blend evenly. Stir half and half and vanilla in a small bowl. Gradually add to flour mixture, tossing until dough just comes together. Using 1/2 cup measuring cup for each scone, drop dough in mounds onto prepared baking sheets, spacing 3 inches apart. Sprinkle tops with remaining 3 Tbs. oats, then raw sugar. Bake 25-27 minutes.