Blueberry Oat Scones

When I make scones, they’re typically of the cream/currant variety; I particularly like the ones from The Best New Recipes, which I will definitely have to blog about one day. However, the very first scones I ever ate were made from oat bran and baked by my father. They were adapted from a wheat bran scone recipe in The Breakfast Book by Marion Cunningham, and he said he used oat bran because it was considered the most heart healthy grain at the time. Whether they were actually healthful or not is questionable – I will have to get my hands on a copy of the book to see what else is in them, but regardless, they were excellent scones. I had pretty much forgotten about them, but then last week I was reading Molly Wizenberg’s Cooking Life column in the July issue of Bon Appetit and was reminded of my fondness for oat scones.

The recipe featured in Bon Appetit is for Blueberry Oat Scones, and they are quite different in taste and texture from the ones my dad used to make (as far as I can remember from the late eighties and early nineties), but equally good. The scones have a buttery, fluffy texture – almost like a muffin; in fact, it was hard to believe there were whole oats in them. I don’t typically use condiments on muffins or scones, and these don’t need anything, but I do think they would be tasty with a little jam or honey, as they are not terribly sweet. Overall, a great way to start a weekend morning! I gave this recipe an 8 for Deliciousness and a 2.5 for Effort, giving them an EDR of 3.2. You can find the recipe HERE. [Note: the original recipe calls for eleven tablespoons of butter. I made half a batch and used four, and they were great.]