I made these for a quick, tasty breakfast option. I've decided to share the recipe for you to enjoy at home!
Scones:
1 c white flour
1 c while wheat flour
1/2 c steel cut oats (uncooked)
2 medium eggs
1 tbsp baking powder
1/4 tsp salt
1 1/4 c sugar
zest and juice from 2 lemons
1 tbsp vanilla extract
1/2 c salted butter (room temperature)
1 c blueberries (fresh or frozen)
Glaze:
2 tsp lemon juice
2 tsp milk
3/4 cup powdered sugar
Directions:
Mix all your dry ingredients together with a whisk. Add in your lemon zest. Cut in your room-temperature butter, then add the eggs one at a time. You should have a somewhat sticky dough.
Next, add the wet ingredients a little at a time (don't just dump it in!).
Fold in your blueberries, then gently knead your dough for just a few minutes to make sure it sticks together.
Lay your dough onto a lightly floured surface. Sprinkle a little flour on top of the dough, then cover the it with a piece of wax paper. Roll the dough out to about 1/2 inch thickness. Use your hands to shape the dough into a rectangle, and use a pizza cutter to cut into triangles.
Place triangles about an inch apart on a lightly oiled baking sheet, and bake on 350 for about 20 minutes, or until golden brown.
While the scones are baking, prepare your glaze by mixing the milk, sugar, and lemon juice together. Adjust the proportions for consistency and/or taste.
After cooling, use a spoon to drizzle the scones with your lemon glaze in a zig-zag motion. Enjoy!
