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
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
Recipe by High Altitude Bakes at https://highaltitudebakes.com/breakfast/2016/12/12/wild-blueberry-oat-scones/