Delicious Blueberry Oat Scones

 

These are the most perfect scones you can imagine. They are crispy on the outside, light, soft and sweet on the inside. They go perfectly with tea or coffee any time of day. The dough is a bit messy to handle but once it comes together, it becomes easier. 

1 1/2 cups all-purpose flour

½ cup whole wheat flour

½ cup oat bran

¹/₄ cup granulated sugar

¼ cup brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

¹/₂ teaspoon salt

¹/₂ cup Butter

³/₄ cup sour cream

¼ cup half and half

1 large Egg

1 teaspoon vanilla

^{1/2 cup dried blueberries}

2 tablespoon old fashioned oats

 DIRECTIONS

1.     Heat oven to 375°F

2.     Combine flours, dried blueberries, oat bran, sugars, baking powder, soda and salt in another bowl; cut in butter with pastry blender or rub in with fingers until mixture resembles coarse bread crumbs

3.     Combine sour cream, half and half, vanilla, and egg in another bowl; whisk until smooth. Stir into flour mixture just until moistened.

4.     Turn dough onto lightly floured surface; knead 8-10 times until smooth, adding small amount of flour, if necessary. Dough is sticky to start with but loses that as the oat bran will absorb the extra moisture during kneading so you should not have to add any extra flour.

5.     Divide dough in half. Pat or roll on a floured surface each half into 7-inch circle. Place 2 inches apart onto large ungreased baking sheet. Press oats evenly over dough. Score each circle into 8 wedges; do not separate. Bake 25-30 minutes or until scones are lightly browned. Cool 15 minutes; separate scones. They are freezer friendly once wrapped in foil and stored in a Ziploc bag. To reheat in a microwave, use low power (30%) and wrap the scone in a damp paper towel.