A few months ago I checked out Standard Baking Co.’s Pastries cookbook from the library, and I loved it so much I ended up going out and buying the book myself.
The entire cookbook is a gem- beautiful photographs, cozy stories, and creative, but timeless recipes. I’ve been baking my way through it slowly and have enjoyed each recipe.
These scones may be a new favorite. They’re the kind of scone you wish every coffee shop carried. Tender and soft, not too sweet, and I adore the extra texture and heartiness they get from the oats (and I feel like I’m eating more than just a carb!).
The original recipe calls for fresh blueberries. I used dried wild blueberries I had on hand. Just about any fruit or dried fruit in its place would work well here.
How to make this high altitude adjusted recipe:
Wild Blueberry Oat Scones
Adapted from Standard Baking Co.’s Pastries by Alison Pray and Tara Smith
- 2¼ cups all-purpose flour
- ¼ cup packed dark brown sugar
- ¾ tablespoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, cut into ½" cubes, chilled
- ¾ cup rolled oats, plus more for garnish
- ¾ cup fresh, frozen, or dried wild blueberries
- 1½ cups half-and-half
- 1 teaspoon vanilla extract
- 2 tablespoons sugar or raw sugar, for garnish
- Preheat your oven to 350 F
- Line two baking sheets with parchment paper
- In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt. Break up any remaining lumps with your fingertips
- Add the cubed butter and work it into the flour using a pastry cutter or your fingertips, until a few pea-sized chunks of butter remain
- Add the oats and blueberries and toss everything together
- Add half-and-half and vanilla gradually to the mixture, using a spatula and mixing just until the dough comes together. It will be very moist
- Using a ½ cup measuring cup for each scone, loosely scoop the dough and drop it in mounds onto the prepared baking sheet. Alternately, on a lightly- floured surface, pat the dough into a skinny rectangle about 1.5" thick and cut into wedges.
- Space the scones about 3" apart
- Garnish the tops with the additional oats, then dust them with sugar
- Bake for 25-30 minutes, or until they have golden brown ridges and feel firm in the center
This recipe was adapted for high altitude baking. To make at sea level, increase the flour to 2 1/2 cups, baking powder to 1 tablespoon + 1/4 teaspoon, and baking soda to 3/4 teaspoon. Baking times may vary slightly.