These scones are easy to prepare and delicious! You can make them with blueberries, strawberries, rhubarb, chocolate, whatever you like. For the rhubarb you may want to add a bit of extra sugar (I did with this recipe) to compensate for the tartness.

INGREDIENTS –

3 1/2 cups (875 ml) unbleached flour
1 1/2 cups (375 ml) rolled oats

4 tsp (20 ml) baking powder
1 1/2 tsp (7.5 ml) baking soda
3/4 tsp (3.75 ml) salt
1/2 to 3/4 cup (125 to 185 ml) lightly packed brown sugar
1/2 to 3/4 tsp (2.5 to 3.75 ml) cinnamon

1 cup (250 ml) butter, room temperature (easier to cut in)

2 cups (500 ml) buttermilk

1 cup (250 ml) blueberries
PLUS another cup (250 ml) of any of the following:
rhubarb, diced and mixed with 4 tsp (20 ml) sugar
strawberries, raspberries or another berry
grated white chocolate

1 cup (250 ml) brown sugar, for dipping tops of scones before baking (optional)

PREPARATION –

  1. Combine dry ingredients in a mixing bowl.
  2. Add butter and cut into mixture with pastry cutter or two knifes until flour and butter have a crumbly appearance.
  3. Refrigerate flour- butter mixture for at least 10 to 15 minutes, so that butter becomes cold.
  4. Just before removing flour-butter mixture from fridge combine blueberries with rhubarb-sugar mixture.
  5. Mix fruit into flour mixture.
  6. Add buttermilk and mix in. Be careful not to over mix.
  7. dry, add more buttermilk.
  8. Preheat oven to 400 degrees F.
  9. Lightly sprinkle flour onto a counter area where you can roll or pat out dough.
  10. Combine scone mixture into a rough ball and transfer to the floured surface.
  11.  Knead dough gently about 6 or so times before rolling or patting dough to about 3/4 inch thickness.
  12. Dust the edge of a round glass with flour for cutting the scones. Glass should be roughly 3 inches wide.
  13. Place the top of the scone into a bowl of brown sugar to gently cover the top of it (optional).
  14. Place scones onto a parchment covered (or bare) cookie sheet and bake for about 15 minutes, or until golden.
  15. Remove from oven and leave plain or, if you haven’t dipped them in brown sugar before baking, you may want to lightly sprinkle them with icing sugar while hot.
  16. Serve and enjoy warm or cold.

Makes 24 to 30, depending on size

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