Word to my mother

by April on May 13, 2012

Blueberry Oat Scones

I didn’t get my love of cooking from my mom.

She used to cook every day, and she baked a lot. But when I left for college, she mostly stopped.

Her passion is sewing. She’s a pretty talented painter, too, even though she doesn’t do it anymore and will tell you she wasn’t very good. She can make a poster look like a framed painting, and I say with all honesty that I’ve never seen a Christmas tree as sugarplum-wonderful as hers.

That’s just the beginning, though. If you sit next to her on a plane, you’ll want to be her BFF by the time it lands. She’s empathetic, often to a fault. She’s been pulled over for speeding countless times, and has yet to get a single ticket. She’s the fiercest of the mama bears.

But the kitchen was never her favorite place. She did it all those years because she loved me. Because it’s what moms do.

So this morning I wished her happy Mother’s Day with these blueberry oat scones, which quickly disappeared over coffee and conversation. See, I handle the baking these days, since she handles pretty much everything else.

Recipe after the jump!

Blueberry Oat Scones

This scone is based on the recipe from the Standard Baking Company in Maine and was changed slightly by Molly Wizenberg for Bon Appétit.

Makes 11-12.

Here’s what you need:

  • 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 (turbinado) sugar
Here’s what to do:
  1. Position one rack in top third and one rack in bottom third of the oven and preheat to 350°F. Line two baking sheets with parchment paper.
  2. Combine flour, brown sugar, baking powder, baking soda, and coarse salt in a food processor, and blend for 5 seconds. Add butter. Pulse on and off until mixture resembles a coarse meal. Transfer mixture to large bowl. Add 1 cup oats and 1 cup blueberries; stir until blended evenly.
  3. Mix half and half and vanilla in small bowl. Gradually add to the flour mixture, tossing until dough just comes together. Dough should be very moist.
  4. Using 1/2-cup measuring cup for each scone, drop dough in mounds onto prepared baking sheets, spacing about 3 inches apart. Sprinkle with remaining 3 tablespoons oats, then the raw sugar.
  5. 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.
  6. Transfer scones to a rack and cool slightly. Serve warm or at room temperature.
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