Blueberry Oatmeal Scones

I have had oatmeal scones on my to do list for weeks. I finally got around to making some last week. My first plan was to make raisin oatmeal scones, until I saw blueberry on sale at the local fruit market. The fresh fruit sounded so much nicer than the raisins.

I was expecting the oats to make the scones a little heavier, but I was surprised how light these scones turned out. Topped with a little icing, these were the perfect treat for breakfast. To date I have to say that these are my favorite scones that I have made since I started my blog.

I know down the road I will be making scones with raisins too, but as long as there is fresh fruit that is not too pricey I will stick with that.

Blueberry Oatmeal Scones (Source: adapted from bonappetit.com)
Ingredients:
3 cups of all purpose flour
1/3 cup sugar
1 tablespoon plus 1 teaspoon baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
11 tablespoons chilled butter, cut into 1/2 inch cubes
1 cup oatmeal (plus 1 tablespoon to sprinkle of top of scones)
1 1/2 cup fresh or frozen blueberries
1 14/ cup heavy cream
2 eggs
1 teaspoon vanilla
Directions:
* Preheat oven to 350 degree F. Lightly grease 2 baking sheets
* Combine flour, sugar, baking powder, baking soda, and salt in a large bowl. Add the butter and cut in with a fork so that the mixture resembles coarse meal.  Add the cup of oatmeal and blueberries; stir to blend evenly.
*In a medium bowl beat the 2 eggs; add the cream and vanilla and blend together. Gradually add to the flour mixture, tossing until dough just comes together.
*Using a 1/2-cup measuring cup for each scone, drop dough in mounds onto prepared baking sheets, about 3 inches apart. Sprinkle tops with the remaining tablespoons of oatmeal.
*Bake scones for 20 to 23 minutes, until scones are golden and tester inserted into center comes out clean. Transfer scones to rack and cool completely.
* In a small bowl combine 1/2 cup of powder sugar and 2 to 4 tablespoons of heavy cream. Beat until smooth and drizzle over cooled scones.

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