I had a long weekend coming and I wanted to prepare for a lovely and slow Monday morning and thought of baking something the night before so I can leisurely enjoy breakfast the next day. I found this blackberry oatmeal scone recipe from 3191 Miles Apart and adapted it using blueberries, the only frozen berries I had left in my freezer from all the smoothies I’ve been making myself in the mornings.
It also required 2 tbsps of milk but I only had almond milk handy so I used that knowing that a wee bit of a different kind of milk won’t make too much of a difference. For the plain whole milk yogurt, I just picked up a small cup of the regular Fage total Greek yogurt. Pulsing all the dry ingredients and then folding it in with the wet was sloppy, but I held them together with flour dustings and gently patted the dough down to make a semi-thin wheel before I sliced them into 8 beautiful pieces.
1/2 cup rolled oats
3/4 cup whole wheat flour
1 cup all-purpose flour, more for dusting
1/3 cup brown sugar
1 tsp lemon zest
2 tsps baking powder
1/2 tsp baking soda
1/2 tsp salt
6 tbsps unsalted butter, cubed
1 cup frozen blueberries
2/3 cup plain whole milk yogurt
2 tbsps almond milk
1 tsp vanilla
sugar for dusting
1. Preheat oven to 400». Add the oats, flours, sugar, zest, baking powder and soda, salt and butter to the bowl of a food processor. Pulse until it resembles a coarse meal. Transfer to a mixing bowl and add blackberries, toss gently until blackberries are coated.
2. In a separate bowl, whisk together the egg, yogurt, milk and vanilla. Gently fold the wet ingredients into the blackberry mixture until just combined. Dough will be sloppy but take care not to crush the berries.
3. Transfer to a floured work space and gently pat out into a circle about half an inch thick. Cut into 8 pie-shaped wedges and carefully transfer each scone to a parchment-lined baking sheet. Sprinkle with sugar. Bake for 14-18 minutes or until lightly browned. Transfer baked scones on a wire tray and let rest.