Blueberry Oatmeal Scones
Weekday breakfasts can be a dodgy affair. Those early-morning minutes seem to slip by until suddenly there's no time left. Then you're rushing out the door, dropping half-dressed kids off at school, wondering whether you actually made coffee (hint: if you have to ask, you probably didn't), and considering which section of the office vending machine is going to get you through lunch. Again.
This week, plan ahead. You can make these blueberry oat scones tonight (yes, tonight!), and tomorrow you'll have a fistful of goodness to grab on your way out the door. The whole grain oats are not only good for you, but they've got lots of complex carbohydrates, which means you'll have more energy, for longer. (How do we know? Science.) But more importantly, they're delicious (studded with blueberries and brown sugar) and easy (they take about half an hour to bake). Make enough to keep your mornings running smoothly for the rest of the week, and beyond. And get your kids dressed, for goodness sake.
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BLUEBERRY OAT SCONES
Recipe by Molly Wizenberg
3 cups all purpose flour
1/3 cup (packed) golden brown sugar
1 tablespoon plus 1teaspoon 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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Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.
Combine flour, brown sugar, baking powder, baking soda, and coarse salt in processor; blend 5 seconds. Add butter. Using on/off turns, blend until mixture resembles coarse meal. Transfer mixture to large bowl. Add 1 cup oats and blueberries; stir to blend evenly.
Stir half and half and vanilla in small bowl. Gradually add to flour mixture, tossing until dough just comes together (dough will be very moist).
Using 1/2-cup measuring cup for each scone, drop dough in mounds onto prepared baking sheets, spacing 3 inches apart. Sprinkle tops with remaining 3 tablespoons oats, then raw sugar.
Bake 15 minutes. Reverse sheets and continue baking until scones are golden and tester inserted into center from side comes out clean, about 12 minutes longer. Transfer scones to rack and cool slightly. Serve warm or at room temperature.
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