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.

Enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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

Wild Blueberry Oat Scones
Recipe type: High Altitude Baking
Serves: 9
 
This recipe was adapted for 6,600 feet above sea level. To make at higher altitudes, reduce the baking soda and baking powder. To make at lower altitudes, increase the baking soda and baking powder.
Ingredients
  • 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
Instructions
  1. Preheat your oven to 350 F
  2. Line two baking sheets with parchment paper
  3. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt. Break up any remaining lumps with your fingertips
  4. 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
  5. Add the oats and blueberries and toss everything together
  6. 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
  7. 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.
  8. Space the scones about 3" apart
  9. Garnish the tops with the additional oats, then dust them with sugar
  10. 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.

 

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