Get Off The Couch and Cook

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Petite Blueberry Oatmeal Scones

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Wow!  Can you believe it’s Secret Recipe Club time again?  I have no idea where time is going but it’s suddenly Spring and Easter is just around the corner.

This month, I was assigned Mangia!, the blog that the beautiful Chelsy calls home.  Even though our cooking styles are different in many ways, she also believes that cooking=love.  Because her younger sister has Celiac’s, Chelsy herself cooks mostly gluten-free which is a huge testament, I think, to her love for her family.

Since yesterday was the first day of Spring, I made my big celebratory dinner last night (as opposed to on Easter).  I found a sodium-nitrate free ham at Whole Foods and not just a little ham nugget!  I brought home a 12lb bone-in picnic ham.  Growing up, ham was always a favorite dinner of mine, so when I went away to college, Mom would always make a ham dinner for me when I’d come home to visit.  When I discovered that sodium-nitrite was a migraine trigger for me, it made me REALLY sad because that meant no more ham.

I also knew I wanted to make something to go with my Spring meal that incorporated blueberries and I knew Chelsy would have something for me on her blog.  I was right!  These Petite Blueberry Oatmeal Scones were a perfect accompaniment.

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The main different between mine and hers was the fact that I used all-purpose flour instead of almond flour.  I had to use a little water to get the dough to stick together as well but that’s probably the result of the flour switch.  Mine also did not turn out a nice looking but I think I’ve proved time and time again that I’m good at ugly but delicious.  🙂

Since there are leftovers of these scones and since I have A LOT of ham leftover, I want to toast these and smear them with a bit a butter and honey before sandwiching some ham inside for breakfast.

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5.0 from 1 reviews
Petite Blueberry Oatmeal Scones
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Prep time: 
Cook time: 
Total time: 
Makes: 8 scones
 
Ingredients
  • 2 c all-purpose flour
  • 1 c rolled oats
  • 1 tsp ground cinnamon
  • ½ tsp kosher salt
  • ½ tsp baking soda
  • 2 large eggs
  • 2 Tbsp honey
  • 1 c fresh blueberries (I used frozen that had been thawed)
Instructions
  1. Preheat the oven to 350º F. Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the flour, oats, salt, baking soda, and cinnamon.
  3. In a separate mixing bowl, whisk together the eggs and honey.
  4. Stir the wet ingredients into the dry ingredients.
  5. Fold in the blueberries.
  6. Using your hands, pat the dough into a large round ball. If it's too crumbly, stir in water, 1 Tbsp at a time until it comes together.
  7. Place the dough on the prepared baking sheet, place a piece of parchment paper over the dough, flatten the dough by pressing down on top of the dough with your hands. You want the dough to be about 1½ inches thick.
  8. Use a pizza cutter or a large sharp knife to cut the dough into 8 triangle shaped pieces.
  9. Bake for 17-20 minutes or until the edges are golden brown.
Notes
Adapted slightly from Mangia!

 

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  • debbi says:

    Ooh! I’ve got blueberries that need to be used, this might be breakfast!! They look fantastic!

    March 21, 2016 at 7:23 am
  • Amy (Savory Moments) says:

    I love homemade scones and these blueberry ones look delicious!

    March 21, 2016 at 7:32 am
  • Anne says:

    I love scones – Blueberry season will be here soon – can’t wait to try this.

    March 21, 2016 at 1:13 pm
  • Heather @ Join Us, Pull up a Chair says:

    I love making scones and these ones look delicious. I love the addition of oatmeal and you can’t go wrong with blueberries!

    March 22, 2016 at 8:50 am
  • sarah k @ the pajama chef says:

    i love scones! these sound amazing!

    March 24, 2016 at 7:10 pm
  • Lauren @ Sew You Think You Can Cook says:

    My toddler loves love loves blueberries and bready products of all kinds so I know these would be a hit in my home.

    April 6, 2016 at 12:43 am
  • Hafsa says:

    yum! I love this petite recipe ! Thanks for sharing

    May 27, 2016 at 2:12 pm

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