Sunday, April 18, 2010

Rustic Oatmeal Scones

Our Gram loves to bake and share special desserts with the ones she loves. I like to bake too, if I'm in the mood. It's bad. I've been baking waaaay too much lately. I'm dangerous when there are baked goods in the house. Add blueberries and I'm lethal. Just don't know when to say, "When!!"

I've made two batches of these in one week...

Mangia (in moderation)~

1 large egg
½ cup vanilla yogurt
1 2/3 cup all-purpose flour
1 1/3 cups old-fashioned oats
1/3 cup sugar
1 tbsp. baking powder
½ tsp. baking soda
½ tsp. salt
Pinch of cinnamon or pumpkin pie spice
10 tbsp. cold unsalted butter, grated on a large grater or cut into small pieces
¾ cup fresh or frozen blueberries or raspberries
Drizzle of milk if dough is dry

Preheat the oven to 400˚ F. Line a baking sheet with parchment paper or a silicone baking mat.
Combine the egg and yogurt in a liquid measuring cup. Stir together; set aside.
Whisk together the flour, oats, sugar, baking powder, baking soda, salt and nutmeg in a large mixing bowl. Add the butter to the bowl and toss. Cut the butter into the flour mixture with a pastry blender or fork until the mixture so that the mixture is crumbly. Pour the egg and buttermilk mixture into the dry ingredients and mix with a fork just until incorporated (the mixture will be sticky). Fold in the berries just until incorporated (be particularly gentle if using fresh berries). Gently knead the dough just until it comes together into a sticky dough. Portion the dough out into 8-12 scones, depending on the size you prefer, and transfer to the prepared baking sheet.

Bake until golden -about 10-15 mins.

Adapated from Annie's Eats.

Here's my little helper, anxiously awaiting the fruits of our labor:

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