How do you like your scones? I like mine sturdy, craggy, and a little bit chewy. They don't need eggs or cream, sugary glaze or extra adornment. I have, of course, found many great bakery made scones, but I love them best when I can mix them up on a morning's whim. That's exactly what I did today.
Perhaps it is misguided of me to think that something freshly baked, sweetening the air as it rises and browns, could make the day more special. But, giving just a few extra minutes to pop them in the oven on a regular morning is a nice way to stray from the ordinary. My mornings don't usually reach a level of hectic. Considering it can take hours to convince, cajole and encourage Amos to pick out clothes and get dressed, I can get a few other things done. If, for you, time is ever precious, these are ideal for a weekend or day off, too.
Blueberry Oat Scones
This is based on a recipe from the bakery where I used to work. There are many many variations and additions you could try (dried fruit or nuts instead of berries, buttermilk instead of regular milk etc). I used frozen wild blueberries but when the season comes these would be great with fresh berries, too.
2 cups all purpose flour
1/2 cup rolled oats
1/3 cup sugar plus more for sprinkling
3/4 teaspoon salt
1 tablespoon baking powder
4 ounces (1 stick) unsalted butter
3/4 cup blueberries
3/4 cup milk or buttermilk plus more for glazing
Line a baking sheet with parchment paper. Lift up the mass of dough and dump any dry flour from the bottom of the bowl into the middle of the baking sheet. Place the mass of dough on top. Pat into a circle about 7 inches wide and an inch thick. If your hands are sticking, rinse them in cold water and, with wet hands, press the dough so it comes together and is mostly smooth on top.
Use a knife to cut the circle into 6 even pieces and separate them onto the baking sheet. Brush the top of each scone with milk and sprinkle them with sugar. Bake for 20-25 minutes or until they are a nice golden brown on top (this will insure that they are not underbaked on the inside). Let cool for 10 minutes before eating.