Blackberry Oatmeal Scones

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Last week I found out that one of my husband’s favorite pastimes is to pick up a chocolate chip scone from Whole Foods on his way home from work. He does this about twice a week. I can’t blame him. I’m a scone lover myself, and sometimes I guess you just need a little pick-me-up to make it through the evening commute. I quickly decided that scones would be my baking project for the week, and set out to find a good recipe.

I used to eat the oatmeal currant scones from Balthazar Bakery all the time and wanted to recreate something similar. I ended up combining a few different recipes from Cook’s Illustrated & Epicurious for the final result. Blackberries are my favorite berry, so I made half blackberry & half currant scones. They were so very delicious! They rose beautifully and had a wonderful crumb. Not too taken, not too dense, and just biscuity enough. The big chunks of blackberry were a great decision – it tasted like biscuits & jam! I hope you find time to make these soon. If you do, let me know how they turned out!

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First thing, put 2 sticks of butter in the freezer the night before you plan to make these. In the morning you’ll grate the butter.
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Whisk together all your dry ingredients, then add the zest and grated butter and toss with your fingers until incorporated.IMG_8208

Then you’ll add buttermilk until it forms a ragged dough like this.IMG_8211

Roll the dough out into a 12×12 inch square

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Then fold the dough up like a letter into thirds. IMG_8217

Fold up the long ends, again into thirds. Now put the dough in the freezer to chill for 5 minutes.IMG_8225

After it’s chilled, roll the dough back out into a 12×12 inch square. Sprinkle your mix-ins and lightly press them into the dough. I actually did half blackberry and half currant! IMG_8231

Now tightly roll the dough up, like you’re making cinnamon rolls!IMG_8234

Flatten it slightly by pressing with your hands.

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Then cut into 8 wedges. Brush with buttermilk and sprinkle with turbinado sugar.IMG_8247

Voila!

Blackberry Oatmeal Scones

Ingredients

1 2/3 cups all-purpose flour
1/3 cup sugar
1 tablespoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon table salt
1 1/3 cups old-fashioned oats
2 sticks of unsalted butter, frozen
Zest from 1 orange & 1 meyer lemon (or whatever you have)
1 cup well-shaken buttermilk plus more for brushing
About 1 cup of mix-ins (I used blackberries & currants, but you can use any other berries)
2 tablespoons turbinado sugar for sprinkling

Method

Preheat oven to 375 degrees. Spread oats evenly on baking sheet and toast in oven until fragrant and lightly browned, 7 to 9 minutes. Let cool to room temp. Increase oven temperature  to 425 degrees.

Remove 3/4 wrapper from each stick of frozen butter. Grate unwrapped ends on large holes of box grater (you should grate a total of 12 tablespoons). Place grated butter in freezer until needed along with buttermilk & berries/currants.

Whisk dry ingredients and zests in medium bowl. Add frozen butter to flour mixture and toss with fingers until thoroughly coated.

Add buttermilk to flour mixture; fold with spatula until just combined. Transfer dough to liberally floured work surface. Dust surface of dough with flower and knead 6 to 8 times, until it just holds together in a ragged ball.

Roll dough into approximate 12×12 square. Fold dough into thirds like a letter, using bench scraper to release dough if it sticks to countertop. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate and chill in freezer 5 minutes.

Transfer dough back to work surface and roll into approximate 12×12 square again. Sprinkle mix-ins evenly over surface of dough and press down so they are slightly embedded. Using bench scraper, loosen dough from work surface. Roll up dough to form a tight log, like you’re making cinnamon rolls. Lay log seam-side down and gently press into a 12 by 4-inch rectangle. With knife, cut rectangle crosswise into 4 equal rectangles, then cut each rectangle diagonally to form 2 triangles and transfer to parchment or sil-pat lined baking sheet.

Brush tops with buttermilk and sprinkle with turbinado sugar. Bake until tops and bottoms are golden brown, 18-20 minutes.

Makes 8 scones.

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