Blueberry Oat Scone

You know summer is here when those blueberries are everywhere in abundance.
Every place I turn, the open air market stands are overflowing with blueberries at great prices.
Now through the summer months is the very best time to bake with these delicious berries. The colors alone are spectacular.

I was feeling like scones for breakfast today, and they freeze so well, a batch will take you through the whole week. (if you don't share)
Some people feel a little bit nervous at attempting to bake fresh scones.  I think the British have instilled that fear in us.  As if we possibly couldn't get it right.
 
Well, no worries...this is without fail and so simple.  You will be serving summer time high tea in no time.
But really....don't wait for a formal occasion.
They are awesome with the morning paper, any day of the week.

Blueberry Oat Scones

Preheat the oven to 350 degrees.  Line a baking sheet with parchment paper or a silpat mat.

Makes 8 scones

In a measuring cup, combine and let sit for 5 minutes:

3/4 cup organic rice milk

1 teaspoon fresh lemon juice

In a medium bowl whisk together:

2 cups of organic soft whole wheat pastry flour

3/4 cup rolled oats ( I use Bob's Red Mill gluten free rolled oats)

1 teaspoon kosher salt

4 teaspoon baking powder

Using a pastry cutter, two knifes held together or your fingers..."cut in"

1/2 cup cold Earth Balance buttery spread

The mixture should become crumbly and the "butter" will get pea sized.

Slowly and gently, mix in to form a dough:

1/2 cup organic sugar

milk mixture

2 teaspoons pure vanilla extract

1 teaspoon lemon zest

Fold in:

1 cup of fresh blueberries. (frozen is just fine too) 

Be gentle so that the blueberries stay intact and your dough doesn't turn purple.

Refrigerate for 20-30 minutes.

Then using a 1/2 cup measuring cup, scoop the dough onto the baking sheet about 2 inches apart.  I like to brush the tops with a little bit of organic rice milk and sprinkle a pinch of sugar too.

Bake at 350 degrees for 20- 22 minutes or until they look toasty and golden brown.

Remove from oven and allow them to sit on baking sheet 5-10 minutes.  

These are beyond heavenly warm with a little jam....or allow to cool completely on a baking rack before storing in an airtight container.

Again, I think freezing them is amazing.  That way, whenever your scone mood strikes, you just pop it in the toaster at 300 degrees for 7 minutes.  They come out tasting like they were just made fresh out of the oven.  Yum!