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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Blueberry Oat Scones Recipe

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This recipe for Blueberry Oat Scones is from Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c. flour.
3/4 c. quick-cooking rolled oats.
1/3 c. sugar.
2 tsp. baking powder.
1/4 tsp. salt.
1/4 tsp. nutmeg.
1/3 c. margarine or butter.
1 egg.
1/2 c. orange juice.
1/2 tsp. grated orange peel.
1 c. fresh or frozen blueberries (do not thaw).
Topping- 1 Tbsp. margarine or butter melted.
2 Tbsp. sugar.
Directions:
Directions:
Heat oven to 375 degrees. Grease cookie sheet. In medium bow, combine flour, oats, 1/3 c. sugar, baking powder, salt and nutmeg: mix well. With pastry blender or fork, cut in 1/3 c. margarine until mixture resembles course crumbs.
In 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 floured surface, gently knead dough to make a smooth ball. Place on greased cookie sheet. With floured hands, press dough into 8-inch round. Cut into 8 wedges; do not separate. Brush with 1 Tbsp. melted margarine. sprinkle with 2 Tbsp. sugar.
Bake at 375 for 20-25 minutes or until golden brown. Cut into wedges.

 

 

 

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