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

Preheat oven to 450 degrees F.

Whisk together in a big bowl

• 1 1/2 cups all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/3 teaspoon lemon zest

Stir in:

• 1 1/4 cups old-fashioned rolled oats
• 1/2 cup blueberries
• 1/2 cup slivered almonds

Whisk together, then add at one time

• 1 large egg
• 10 tablespoons warm melted unsalted butter
• 1/2 cup milk

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

These oatmeal muffins are wonderful to enjoy at either breakfast or brunch. The hot blueberries explode inside the muffin, and the lemon zest gives the quickbread a lovely contrast in taste. The baked oats give the muffin a slightly crunchier texture on the outside, delightful as you realize the inside is moist and delicious. If you have blueberry lovers in your family, you’ll delight your family when you put a basket of these muffins on the kitchen table!

Blueberry Oatmeal Muffins

Preheat oven to 425 degrees

Prep time: 15 minutes
Bake time: 20-25 minutes
Total time: 35-40 minutes

Ingredients

• 1 Cup quick-cooking rolled oats
• 1 Cup 2% milk (or low-fat buttermilk)
• 1 Cup all-purpose flour
• 1/3 Cup granulated sugar
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon lemon zest
• 1 egg (beaten)
• 1/4 cup vegetable oil
• 1 Cup fresh blueberries

Combine oats and milk in a small bowl; let stand 15 minutes. Meanwhile, stir flour, sugar, baking powder, salt, cinnamon, and lemon zest into separate bowl. Mix egg and oil into oatmeal mixture. Add wet ingredients all at once to dry ingredients. Add in blueberries. Stir just to moisten. Fill muffin pan about 2/3 full. Bake at 425 degrees for 20-25 minutes. When done, let muffin pan sit on wire cooling rack for about 5 minutes before taking muffins out of pan. Makes nearly 1 dozen muffins.

Photo by Kelly Estes