Blueberry Oat Scones

From bon appetit based on a recipe from standard baking company in maine by molly wizenberg.

Steps

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350 degrees.

Lined rimmed baking sheets with parchment paper.

Combine flour , brown sugar , baking powder , baking soda , and coarse salt in processor.

Blend 5 seconds.

Add butter.

Using on / off turns , blend until mixture resembles coarse meal.

Transfer mixture to a large bowl.

Add one cup oats and blueberries.

Stir to blend evenly.

Stir half and half and vanilla in small bowl.

Gradually add to flour mixture , tossing until dough just comes together.

Using 1 / 2 cup measuring cup for each scone , drop dough in mounds onto prepared baking sheets , spacing 3 inches apart.

Sprinkle tops with remaining 3 tablespoons oats , then raw sugar.

Bake 15 minutes.

Reverse sheets and continue baking until scones are golden and tester inserted from side comes out clean , about 12 minutes longer.

Transfer scones to a rack and cool slightly.

Serve warm or at room temperature.

Ingredients

all-purpose flour, golden brown sugar, baking powder, baking soda, kosher salt, unsalted butter, old fashioned oats, fresh blueberries, half-and-half, vanilla extract, turbinado sugar