I’m trying to get back into the kitchen and making some new recipes. My daughter was asking for scones and I wanted to use up what I had in my pantry and fridge. I found this recipe that doesn’t use heavy cream, which is great since I never seem to have any on hand.
Both my kids loved this recipe and said it was delicious. I didn’t get a chance to enjoy one as they devoured them pretty quickly. I think I’m going to make these with peaches the next time.
1 1/2 cups flour
1 1/4 cup rolled oats
1/4 cup sugar
1 Tbsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, melted
1/3 cup milk
1 egg, lightly beaten
1 cup fresh blueberries
Preheat your oven to 425 degrees. Line a baking sheet with parchment paper and set aside. In a large bowl, combine the flour, oats, sugar, baking powder and salt. Mix to combine. In another bowl, stir together the melted butter, milk and egg.
Pour the wet ingredients into the dry and fold in the blueberries. Do not over mix batter. Using an ice cream scoop, drop dough onto the prepared baking sheet. Form into circles. Bake for 15 minutes or until the tops are golden brown.
Allow to cool slightly before enjoying with a glass of milk or cup of coffee. Store in an air tight container.
Source: Yummy Mummy Kitchen