Blueberry Yogurt Oat Scones

So my sister and I started Period Drama Saturdays last year during the stay at home orders.

At first we would just have tea but then that grew to adding snacks to our teatime.

One Saturday we were planning on watching Outlander and I had really been wanting to try out some oat scones from Plum Deluxe, and I felt like what better time than the present? After all oats and Scotland seemed to go well together.

But then I started baking and after I had already started mixing my ingredients, I realized my Sour Cream had expired, so instead I had to use a substitute.

From Clueless

I searched the internet and my fridge and ended up substituting with blueberry Greek yogurt. And because I was no longer following the recipe and had some frozen blueberries I decided to throw them in too. That’s also why these scones came out an interesting color.

YUM!

Ingredients:

  • 8 tablespoons (1 stick) butter, grated and frozen
  • 1 and 1/2 cups flour of choice
  • 1/4 cup + 2 tablespoons brown sugar
  • 3/4 cup rolled oats
  • 2 and 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup of Blueberry Yogurt
  • 1 Teaspoon of Baking Soda
  • 1 to 4 tablespoons milk, if necessary
  • 1 tablespoon butter, melted
  • 1 Cup of Frozen or Fresh Blueberries
  • Sugar for topping

Directions:

  1. Grate and freeze butter, storing in freezer until just before ready to use.
  2. Preheat oven to 375 degrees.
  3. Combine flour, sugar, oats, baking powder, salt, and cinnamon in large bowl.
  4. Add butter and toss with a fork until mixture is crumbly.
  5. Add yogurt, baking soda, and blueberries; mixing until just combined, being careful not to overwork the dough.
  6. If the dough is too crumbly and the flour does not incorporate, add a splash of milk to help bring it all together.
  7. Turn dough onto a greased baking sheet, and form into a one-inch thick disk. Brush with melted butter, and sprinkle with sugar.
  8. Cut into 8 wedges, placed slightly apart on baking sheet.
  9. Refrigerate 15 to 30 minutes before baking (to re-chill the butter).
  10. Bake 18 to 25 minutes, or until golden brown and set.

These were good, but not that sweet. Would I make them again? I’m not sure. They weren’t bad, but they were also not fantastic or memorable. I plan to retry this recipe in the future again, but this time I will make sure I have all the ingredients.

In other news, I made this recipe at the beginning of the month, when I had Flat Jane, so that means I’m a step closer to finishing. If only I could catch up on all my other lists. But as for now:

For more recipes, go to Turkish Delight

For more scones, go to Blueberry Rose Scones

For more blueberry scones, go to Irish Blueberry Scones

For more tea posts, go to Jane Austen Birthday Party Music & Party Review

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