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3191 Miles Apart | 9 February 14 • SCB

9 February 14 • SCB

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We are just beginning to thaw out from Snowlandia 2014 here in Oregon. Snow is a rare and celebrated event in these parts, and this time we not only got more than a dusting, but it was capped off with a sheet of ice. While I’m sure this has been worry and trouble for many individuals and businesses, our family was blessed with a stocked fridge, good snow boots and no immediate plans, so we’ve been loving the break in the routine.

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Our first snowy morning, I really had a hankering to bake something, so I pulled some blackberries from the freezer for an old favorite—Blackberry Oatmeal Scones. I originally shared this recipe in the 3191Q Notebook which was a newsprint supplement we gave as a bonus to our subscribers last year (this year, subscribers receive four digital supplements, just one more week to subscribe!). Since the supplement is no longer available and these scones are a longtime favorite of mine, I thought I’d share the recipe here.

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Blackberry Oatmeal Scones
Makes 8 scones.

1/2 cup rolled oats
3/4 cup whole wheat flour
1 cup all-purpose flour
1/3 cup brown sugar
1 teaspoon lemon zest
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon Kosher salt
6 tablespoons unsalted butter, cubed
1 egg
2/3 cup plain whole milk yogurt
2 tablespoons milk
1 teaspoon vanilla
1 cup fresh or frozen blackberries

Preheat oven to 400 degrees. Add the oats, flours, sugar, zest, baking powder and soda, salt and butter to the bowl of a food processor. Pulse until it resembles a coarse meal. Transfer to a mixing bowl and add blackberries, toss gently until blackberries are coated. In a separate bowl, whisk together the egg, yogurt, milk and vanilla. Gently fold the wet ingredients into the blackberry mixture until just combined. Dough will be sloppy! Take care not to crush the berries. Transfer to a floured board and gently pat out into a circle about 2/4 inch thick. Cut into 8 pie-shaped wedges and carefully transfer each scone to a parchment-lined baking sheet. Sprinkle with coarse sugar. Bake for 14-18 minutes or until lightly browned.

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