Name: Blueberry Oat Scones
Yield: Makes 11 to 12 servings
Ingredients: 3 cups all purpose flour; 1/3 cup (packed) golden brown sugar; 1 tablespoon plus 1 teaspoon baking powder; 1 1/2 teaspoons baking soda; 3/4 teaspoon coarse kosher salt; 11 tablespoons (1 stick plus 3 tablespoons) chilled unsalted butter, cut into 1/2-inch cubes; 1 cup plus 3 tablespoons old-fashioned oats; 1 cup fresh or frozen blueberries (about 5 1/2 ounces); 1 3/4 cups chilled half and half; 1 teaspoon vanilla extract; 5 teaspoons raw sugar*

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photo by Elinor Carucci

This version of the scone is based on the recipe from the Standard Baking Company. Molly tweaked the recipe slightly in her home kitchen. If using frozen blueberries, do not thaw them before folding into the batter.

Recipe notes

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