I adore how easy scones are to make, and when you pair them up with oatmeal and blueberries, how can one resist? Serve these warm for breakfast or a snack and watch the kids gobble them down in no time. You can use buttermilk or light cream, and if the mixture is a little dry feel free to add a little splash more until it's more workable. Use a light hand when mixing or kneading, so that the blueberries don't turn the entire mixture blue. Serve them warm with butter to slather over and dive in for breakfast.
2 cups flour
1/2 cup quick oats (not instant)
1/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup butter
2 eggs, beaten
1/2 cup buttermilk or light cream
1/2 cup fresh or frozen blueberries
Pre-heat oven to 425 F.
In a large bowl, whisk together the flour, oats, sugar, baking powder, and salt.
Using two knives or a pasty cutter, cut in the butter until the mixture resembles coarse crumbs. Toss in the blueberries. Gently stir in the eggs and buttermilk until a ragged dough forms. Feel free to add a splash or so more if the mixture seems dry. Turn the dough out onto a lightly floured counter and bring it together with your hands, kneading it just until it comes together. Divide into 2 portions. Pat each into a circle 1/2 inch thick and cut into 8 wedges.
Place scones onto a parchment lined baking sheet. Brush each with buttermilk and sprinkle with sugar, then bake for about 10-12 minute or until the bottoms are browned.
Makes 16 scones
Adapted from Food to Grow On