I am so excited. I. Made. Scones. No, really I made scones, and you can too! Baking has always been a challenge for me; I buy place and bake cookies for Phil because I worry I might mess up a recipe. Cooking I can do, and always love to tackle. Baking terrifies me. But I needed something prepared ahead of time for breakfast this week with my work schedule. Instead of being a normal human and making muffins, I decided to make scones. No taking it easy here. So, for my Sunday afternoon, I developed a scone recipe to make ahead for some breakfast options. This could be a great recipe to make for family and friends coming in town as well.
One of our favorite recipes books was given to us by a dear friend, and we have loved cooking out of it! I took the “Brown Butter and Oatmeal Scone Recipe” from the Newlywed Cookbook, and modified ingredients to make our own. I love blueberry scones, so I used blueberries as my fruit and gluten free flour instead of all purpose flour.
Ingredients (Note makes 6):
- 2 cups all purpose gluten free flour
- 1 cup rolled oats
- 1/3 cup brown sugar
- 2 Tblspn granulated sugar
- 2 tsp baking powder
- 1 1/4 tsp fine salt
- 8 Tblspn unsalted butter (room temperature)
- 2 large eggs
- 1 cup half and half cream
- 1 cup blueberries
You can use regular all-purpose flour, I used all-purpose “cup for cup” gluten free flour. You just need to make sure it’s a “cup for cup” gluten free replacement, unless you have the xantham gum and other ingredients needed when replacing with gluten free flour.
Mix your dry ingredients, flour, rolled oats, brown sugar, granulated sugar, baking powder, and salt in a mixing bowl. Cut up your butter at room temperature, and mix with your hands; it should come out coarse looking. Whisk your eggs, half and half, and vanilla for around 3 minutes. Slowly mix in with your dry ingredients, folding with a small spatula. Carefully add in your blueberries.
On a separate piece of parchment paper spread out a dash of flour and your dough. Make into a large circle, and cut out 6 to 8 triangle shaped scones. Place each one on a baking dish, and brush with milk or half and half. (You can also sprinkle sugar on top).
Set the oven at 425 degrees, and place your baking sheet with scones in the refrigerator for 30 minutes. After those 30 minutes, lower your oven temperature to 375 degrees and bake for 30 minutes in the oven. Once done, remove from the baking sheet and enjoy with a delicious chai tea latte!
You can use any fruits, such as cherries, apples, or strawberries, and you don’t have to add in the oatmeal. I added it in as a way to make them a little more fuller, and for the flavor. You won’t need another dry ingredient to replace, your scones just may be a little smaller or you can make more than the 6 here!
These are going to be perfect with my eggs each morning, and I am so excited that I got a scone recipe down. I will definitely be saving this one for future use!
If anyone tries this recipe, please let me know what you think!