Blueberry Oat Scone

 

Blueberry Oat Scone photo by ET Charles

Rustic Blueberry Oat Scone

1 cup flour

1 cup whole oats

1 Tablespoon baking powder

3 Tablespoons sugar

1/16 teaspoon lavender salt or less

1/4 cup unsalted butter (half a stick)

2 ounces cream cheese

1/3 cup heavy cream

2 eggs

1 cup frozen blueberries

          With a one-to-one-to-one ratio of flour, oats and blueberries this makes a hearty, irregularly shaped scone.

Directions: Combine dry ingredients in a mixing bowl. Stir and mix well. This makes a thick batter that is best mixed by hand. Cut in butter with a fork or pastry mixer. Cut in cream cheese also with a fork. Add the cream and mix well. Wash and dry each egg. Crack each egg separately into a small bowl and examine for flaws. Make a well in the batter; add the eggs. Mix the eggs in the well and then mix the eggs with the rest of the batter with a fork.

          Grease and flour a 10.5-inch pie pan. Place dough in pan. Dough will be thick and lumpy and will not reach all edges of the pie pan. Bake at 375 degrees Fahrenheit for 35 – 40 minutes. Oven temperatures vary so adjust baking time as necessary. A knife inserted into the baked scone should emerge clean. Let scone cool.

Icing

2 Tablespoon unsalted butter

2 - 3 Tablespoons fresh squeezed Meyer lemon juice or whatever you have

1/3 – 1/2 cup sifted powdered sugar

          In a small sauce pan melt butter. Add lemon juice. Stir. Remove from heat and sift in powdered sugar. This will make a translucent glaze. Pour glaze on scone and serve warm but not hot.

Serves 6 people.

Thanks to Wanda Dietz for the first gift of lavender salt.