Some folks dismiss scones as glorified biscuits, but to do so is a mistake. These scones, whether topped with butter or, as pictured, creamy, tart lemon curd, are a special treat. They make a wintry day brighter and a spring day sunnier.
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Ingredients
- 1-1/2 cups unbleached all-purpose flour
- 3/4 cup quick-cooking rolled oats
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/3 cup unsalted butter
- 1 egg
- 1/2 cup orange juice
- 1/2 teaspoon grated orange peel
- 1 cup fresh or frozen blueberries (don’t thaw if using frozen blueberries)
- 1 tablespoon butter, melted
- 2 tablespoons sugar
Instructions
- Preheat oven to 375°F. Grease a cookie sheet.
- In a medium bowl, combine flour, oats, 1/3 cup sugar, baking powder, salt, and nutmeg. Mix well.
- With a pastry blender or fork, cut in the 1/3 cup butter until the mixture resembles coarse crumbs.
- In a small bowl, beat egg slightly. Add orange juice and orange peel. Beat well. Add to flour mixture; stir just until blended. Stir in blueberries.
- On a floured surface, gently knead the dough to make a smooth ball. Place on the greased cookie sheet. With floured hands, press dough into an 8-inch round.
- Cut into 8 wedges, but don’t separate them. If using topping, brush with 1 tablespoon melted butter and sprinkle with 2 tablespoons sugar.
- Bake at 375°F for 20 to 25 minutes or until golden brown. Cut into wedges. Serve warm.
- Makes 8 scones.
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