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