Recipe: Blueberry and lemon scones, courtesy of Kathleen Murchison of Kathleen's Cafe.
Ingredients One and 1/2 cups old fashioned oats 1/2 cup Half and Half 1 large egg One and 1/2 cups of flour 1/3 cup of sugar 2 teaspoons of baking powder 1/2 teaspoon of salt 10 tablespoons of chilled butter cut into small pieces 1 small pint of fresh blueberries 2 small lemons 1 cup of sugar Procedure
Preheat oven to 375 degrees. Spread the oats evenly on a rimmed baking sheet and toast in the oven for 7-9 minutes. Let cool and set aside.
Whisk the Half and Half and egg together in a small bowl. Set aside.
In a medium bowl mix the flour, sugar, baking powder and salt together until combined. Mix in the butter pieces.
Mix together the flour mixture and oats.
Add the wet ingredients until well combined.
In a small saucepan mix the fresh blueberries and 1/2 cup of sugar until thick.
In a separate bowl zest the lemon and add the remaining 1/2 cup of sugar. Set aside.
Using a floured board, gently pat mixture into a 7-inch circle. Cut the dough into 8-wedges and place on a prepared baking sheet. Space them about 2-inches apart. Cover the scones with the cooked blueberries and top with the lemon and sugar zest.
Bake until golden brown.