Archive for ‘Nuts’

November 23, 2011

Blueblueblueeeberry-oatmeal scones

Blueberries are just about my favorite fruit, pecans are my favorite nut and oatmeal is my favorite breakfast. So these scones are on constant rotation amongst my baking, and honestly, they’re a somewhat addictive bounty of whole grains, antioxidants and healthy fats. I highly recommend you start thinking about making these and ways you can alter them (I also like raspberries with pistachios, bananas with cacao nibs…) to suit you and your fancy brunches or tea parties.

You shall need:

  • 1 egg
  • 1/2 cup of yogurt
  • 1 and 2/3 of a cup of self risingflour
  • 1 and 1/3 of a cup of oats
  • 1/3 of a cup of sugar (preferably brown sugar, but granulated will do too)
  • 10 tblsp of butter
  • 1 cup of blueberries and chopped pecans (like whatever ratio you like. I think that 3/4 of a cup of blueberries plus 1/4 of a cup of pecans works really well)
  • hint of cinnamon
  • tad of salt
  1. Start by mixing the egg and the yogurt together
  2. On a separate bowl, mix the flour, oats, sugar, salt and cinnamon
  3. Add the butter to the oats mix, crush it with a fork until it is homogenous and crumbly.. its kind of a work out
  4. Add the yogurt mix onto the oats mix gradually, mixing it together with a spatula… if you use the mixer you risk losing the texture of the oats
  5. Carefully add the blueberries and pecans. Try to not crush the blueberries
  6. You should probably set the oven to 400 F
  7. On a floured surface, or lined with wax paper (less clean up), take half of the mix and knead it a few times
  8. Shape your blob of sconeness into a circle/square/some shape of about 1.5 cm thick (so like 2/3 of an inch?) and cut it up into wedges, or dinosours. Whatever shape you’d like
  9. Place them on a greased baking sheet, about 1-2 inches apart from each other
  10. Repeat for the remaining dough
  11. Bake at 400 F for about 20 min or until they look pretty and toasted. Like golden brown bottom and all that
  12. Eat ’em warm or wrap with tin foil, freeze and reheat in the oven whenever. Or just leave them sitting around to grab and go (this is usally what I do. I love having a tin of baked goods chilling on my dresser, nbd)