This year we had a brunch theme for our family Easter dinner. Though I ended up home sick I made these Oatmeal Blackberry Scones to send along. I had blackberries at home so I decided add them to the scone recipe. You could use raspberries as an alternative. Frozen or fresh would work well in this recipe.
I have enjoyed all the recipes I have tried from Dorie Greenspan’s cookbook Baking – From My Home to Yours. As a beginning blogger I joined Tuesdays With Dorie and was introduced to so many delicious treats. These Brioche Snail Rolls were the first and most ambitious thing I made from the book.
The Fresh Orange Cream Tart brought back memories of eating 50/50 bars as a little girl.
The Fluted Polenta and Ricotta Cake reminded me of Italy.
You can follow Dorie on her blog and discover more mouthwatering recipes.
Oatmeal Blackberry Scones
Adapted from Baking ~ from my home to yours by Dorie Greenspan
1 large egg
1/2 cup cold buttermilk
1 2/3 cups all-purpose flour
1 1/3 cups old-fashioned oats
1/3 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1 stick plus 2 tablespoons (10 tablespoons) cold unsalted butter, cut into small pieces
1 pint of blackberries
heavy cream or 1 egg mixed well
Center a rack in the oven and preheat the oven to 400°. Line a baking sheet with parchment or a silicone mat.
Stir the egg and buttermilk together.
Whisk the flour, oats, sugar, baking powder, baking soda, salt and nutmeg together in a large bowl. Drop in the butter and, using your fingers, toss to coat the pieces of butter with flour. Quickly, working with your fingertips or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly. You’ll have pea-size pieces, pieces the size of oatmeal flakes and pieces the size of everything in between ~~ and that’s just right.
Pour the egg and buttermilk mixture over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, comes together. Don’t overdo it. Gently fold in the berries.
Still in the bowl, gently knead the dough by hand, or turn it with a rubber spatula 8 to 10 times. turn the dough out onto a lightly floured work surface and divide it in half.
Drop scoops (I used an ice cream scooper) of dough on to the baking sheet.
Brush the tops with the cream or egg wash and sprinkle with the sugar.
Bake for 20 to 22 minutes, or until their tops are golden and firm to the touch. Transfer them to a rack and cool for 10 minutes before serving, or wait for the scones to cool to room temperature.0