For Christmas 2002, my mother prepared this dish. She didn’t have anything written down, but I was so enamored with it that I asked her how she did it, and she answered by writing it down for me. If you find something that works better, please let me know because all the metrics are merely estimates.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 16 |
| Yield: | 16 scones |
Ingredients
- 3 cups whole wheat flour
- ½ cup white sugar
- 5 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 12 tablespoons butter, cubed and chilled
- 1 cup half-and-half
- 1 egg, beaten
- 1 cup blueberries
- ½ cup rolled oats
- 2 tablespoons raw sugar, or to taste
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
- Whisk flour, sugar, baking powder, salt, and cinnamon together in a bowl. Cut in butter cubes with a pastry cutter or 2 knives.
- Mix half-and-half and egg together in a bowl. Mix into the flour-butter mixture. Fold in blueberries and oats.
- Turn dough out onto a lightly floured surface and divide in half. Roll each half into a circle and cut each into 8 wedges. Transfer scones to the prepared baking sheet; sprinkle raw sugar over the top.
- Bake in the preheated oven until golden brown, 12 to 15 minutes.
Nutrition Facts
| Calories | 223 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 40 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 7 g |
| Sodium | 299 mg |
| Sugars | 9 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I made the recipe as is, and I agree with the other comments. It was ginormous (over 12 inches in diameter) and tasted mainly of baking powder. If I make this again, I would halve the recipe and reduce the baking powder to 1.5 T at most. I used whole wheat pastry flour and it was very tender (though that may also have been due to the large amount of baking powder). I had to add about 1/3 c. 1% milk when mixing as the whole wheat flour and oats quickly overwhelmed the 1 cup of heavy cream.
I halved the recipe to make 8 scones, but still used 1 cup blueberries and a full teaspoon of cinnamon. I thought they turned out great–buttery, not too sweet, with a nice additional flavor from the whole wheat flour. I don’t know that the oats really added anything to these scones–but they didn’t detract from them either; so perhaps, I would consider trying them without next time to see if they do make any difference. Great scones, though! Would make again! Thanks for the recipe!
Again, they puffed up quite large. Next time, I may reduce baking powder. I needed to cook mine longer than the given time, but once they cool, they will be fine.
These are DELICIOUS!!!! I substituted blackberries for the blueberries, and added 1/2 tsp of vanilla to the egg & milk. They turned out AMAZING. I will definitely be making again.