a filling mid-afternoon snack or breakfast. Consider using lavender sugar to garnish scones!
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
| Yield: | 6 scones |
Ingredients
- 1 cup all-purpose flour
- 1 cup oats
- ⅓ cup butter, cut in small pieces
- 1 tablespoon sugar, or more to taste
- ½ cup half-and-half
- 2 eggs, beaten
- 1 cup fresh blackberries
- 1 teaspoon chopped fresh thyme
Instructions
- Preheat oven to 425 degrees F (220 degrees C).
- Process flour, oats, butter, and sugar together in a food processor until mixture resembles a coarse meal.
- Stir half-and-half and eggs together in a bowl, reserving 1 tablespoon. Add egg mixture to flour mixture in food processor and pulse until it forms a soft dough.
- Turn out dough onto lightly floured work surface. Press dough into a circle about 1-inch thick. Gently press blackberries into top of dough; brush with reserved 1 tablespoon egg mixture and sprinkle with thyme. Cut into six wedges and transfer to a baking sheet.
- Bake in preheated oven until scones turn golden brown, about 15 minutes.
Nutrition Facts
| Calories | 286 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 97 mg |
| Dietary Fiber | 3 g |
| Protein | 7 g |
| Saturated Fat | 9 g |
| Sodium | 106 mg |
| Sugars | 4 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I didn’t have any thyme so I added lemon zest instead, which turned out delicious
Most every scone I’ve ever made has used a leavening agent. I can’t begin to understand why this recipe lacks baking soda or baking powder. I wasn’t impressed and won’t make them again.