Chocolatey, fudgy brownies studded with chopped walnuts are always a treat.
I love making from scratch brownies, but it’s been a while since I carved out the time to bake them. Have you been in the same situation, or have you been baking brownies non-stop?
With summer drawing to a close, I decided to take a baking shortcut and try out Barefoot Contessa Outrageous Brownie Mix
On the plus side, it was less Continue reading
Grilling fish is easier than you think. It’s so quick to grill a wild red snapper fillet that you’d better have all your sides almost done before you start grilling your fish!
Wild red snapper fillets were on sale at the grocery store a few weeks ago, and I quickly snapped a couple up. Living in north Florida, we are fortunate to see seafood sales frequently. I didn’t realize until recently that the red snapper fishing rules recently passed, along with the dispersant impact of the Deepwater Gulf oil spill on fish, will probably mean Continue reading
Different Textures Delight
The different textures and flavors of the scone delight the tastebuds. The oatmeal juxtaposed with the bursting blueberries and the crunchy almonds are like a work of art. Served with scrambled eggs for a light brunch, or with coffee for a small snack or breakfast, you’l be delighted with these easy to make scones!
Granted, this recipe doesn’t require you to cut in the butter like some scone recipes that I occasionally like to use, but it does offer a fast route to scone heaven!
Scone dough patted into circle, ready to be cut
Kid-Friendly
This is a great recipe to have kids help you with some of the steps. My daughter scrambled the egg needed for the scones, helped pour the wet ingredients into the dry ingredients, and used a big spatula to mix everything together.
After lightly flouring my countertop, I put the wet dough on top, and used my hands to make it into a rough circle.
Taking a dough cutter, I cut the dough into eight pieces of ‘pie,’ reminiscent of a pizza.
Scones going into the oven
After lining my baking sheet with parchment paper, I placed my scone wedges from the counter onto the paper. I moved some of the blueberries back into the center of the dough, so that their delicious berry flavor would be trapped in the scone instead of wasted on the parchment paper.
Twelve minutes in the oven at 450 degrees F., and you have nicely browned, decadent scones.
Blueberry Oatmeal & Almond Scones
Print This Recipe
Preheat oven to 450 degrees F.
Whisk together in a big bowl
Stir in:
Whisk together, then add at one time
Mix with a large rubber spatula just until the dry ingredients are moistened.
Lightly flour your countertop or work surface. Use your spatula to get the sticky dough onto the floured surface. Using your hands, pat the dough into a circle about 8 inches round and 3/4-inch thick.
Using a dough cutter, cut the dough into 8 slices. Transfer the slices to a baking sheet lined with parchment paper.
Bake for 10-12 minutes at 450 degrees F. Let cool on a wire baking rack.
*This recipe is a variation of a scone recipe from Joy of Cooking.
What is your favorite kind of scone?
Photos by Kelly Estes
My recipe for Chicken Salad (no potato filler)
Over a month ago, I purchased the Roasted Chicken Salad with Tarragon sandwich at Starbucks. It was delicious, surprisingly so, for a boxed, pre-made sandwich.
Then, about two weeks ago, I bought it again, only to discover they had changed the ingredients and made it a terrible Continue reading
Eating out poses problems if you’re watching your weight, and I’ve long wondered why restaurants couldn’t offer food choices that are both seasonal and unique, while keeping things delicious.
Finally, a breakthrough! While visiting Continue reading
