I absolutely love scones. Not so much the dry, crumbly kind, but the kind that's exactly like these- soft and almost biscuit like. These scones are perfect for a hearty morning breakfast on the go, or for a warm afternoon snack.
These blackberry oatmeal scones are very lightly sweetened, so they are absolutely perfect with a pat of butter and a drizzle of honey. The blackberries act almost like little pockets of jam, adding a surprise burst of flavor to every other bite.
Of course, these scones are easily adaptable- blueberries or strawberries instead of blackberries, the addition of lemon zest or cinnamon for an extra layer of flavor, subbing out some of the all purpose flour for whole wheat. I chose to keep these on the simple side, because I like having fun with my toppings, but feel free to get creative!
Blackberry Oatmeal Scones
- 1 1/2 cups all purpose flour
- 3 tablespoons light brown sugar
- 2 teaspoons baking powder
- 3/4 teaspoons baking soda
- 1/4 teaspoon kosher salt
- 5 1/2 tablespoons cold unsalted butter, cut into 1/2 inch cubes
- 3/4 cup plus 2 tablespoons half and half
- 1/2 teaspoon vanilla extract
- 1/2 cup rolled oats
- 1/2 cup blackberries
- granulated sugar and extra oats for sprinkling on top
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In the bowl of a food processor combine flour, brown sugar, baking powder, baking soda and kosher salt and pulse to combine. Add the butter and pulse again briefly, until the mixture looks coarse and the largest lumps are about the size of peas.
In a medium bowl, combine vanilla and half and half. Add the flour/butter mixture and the oats and stir until just combined. Add the blackberries and fold them very gently in.
Using an 1/3-cup measuring cup scoop the dough into mounds on the baking sheet, spacing them evenly apart. Sprinkle each with a pinch of granulated sugar and a spoonful of rolled oats.
Bake for about 24 minutes, or until the center of the scones is firm to the touch.
adapted from orangette