Email to Booper      

Recipe Categories: booper's HOME PAGE4-Kids Alcohol AltonBrown APPETIZERS BakedGifts BakeSale BBQ BEEF BIRTHDAYPARTIES BREAD BreadMachine BREAKFAST BURGERS CAKESandPIES CANDY Canning CARB_FRIENDLY CASSEROLES Cheesecake COOKIES Cookingfor2 CraftyCooking CROCKPOT DESSERTS DIABETIC DogTreatRecipes EGGS ETHNIC FISHandSEAFOOD Frosting FRUIT GBSRecipes Holiday-TGiving HolidayRecipes HomemadeMixes IceCream JAMSandJELLIES LowCarb LOWFAT MAINMEAL MARINADES MEATS OldFamilyRecipes PartyPleasers PASTA PASTRIES PIZZA PORK POTATOES POULTRY RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS SummerDesserts SummerDishes VEGETABLES WLSRecipes

Blueberry Scones




List of Ingredients



• 1/2 cup quick-cooking oats (after measuring powderize with a processor)
  
• 1 1/2 cup flour
  
• 1/4 cup firmly packed brown sugar
  
• 1 tsp baking powder
  
• 1/2 tsp baking soda
  
• 1/4 tsp salt
  
• 1/4 cup chilled stick of butter cut into small pieces
  
• 1 cup of blueberries
  
• 1 cup of plain yogurt
  
• STREUSEL TOPPING:
  
• 1/3 cup quick-cooking oats
  
• 1/4 cup firmly packed brown sugar
  
• 1 tbs flour
  
• 1 tbs melted butter
  






Instructions



1. Combine all dry scone ingredients together. Blend in the butter and blend with a pastry blender until it resembles course meal. Add blueberries & toss gently. Then add yogurt and stir until the dry ingredients are moistened (dough will be sticky).
   
2. Place dough onto a baking stone and pat dough into a 8" round circle. Set aside.
   
3. Combine streusel mixture until well blended. Gently pat oat mixture on top of the scone. Cut the dough now into 12 wedges careful not to separate the wedges.
   
4. Bake at 450 for 25 minutes or until light brown. Best when served warm.
   
5. Note: if you use frozen berries, let them thaw and pat with a paper towel prior to adding to the recipe.
   



RECIPE CONTINUES

PREV SECTION | NEXT SECTION