I made these scones today while I also made Banana-Crumb-Muffins. I haven’t baked in awhile and knew I was well overdo. I knew my parents were coming into town this weekend as well as visiting my mother-in-law who is sick with terminal cancer. I thought it would be nice to share the food-wealth and make some tasty food for them and my parents. I decided to make Creamy Enchiladas, scones, and muffins. Although I had cheddar English muffins on my list, I didn’t quite get around to those yet.

I had a recipe for scones from my mom and since you already know I love my carbs I decided blueberry scones would be a great fit as we are all coffee lovers and pastries for some reason couldn’t go any better than with a good cup of coffee.

These scones are simple and not too time consuming as you see I already made muffins prior to these! :)

Blueberry Oatmeal Scones:

• 3 cups + 2 tbsp flour
• ½ cup + 2 tbsp sugar
• 1 ¼ tsp salt
• 1 ¼ tsp baking soda
• 2 ½ tsp baking powder
• 10 oz (2 ½ sticks) cold butter
• 2 cups oats
• 2 tsp orange zest (optional)
• ¾ cups buttermilk
• ¾ cup dried blueberries (fresh/frozen work too)
• ½ cup pecans, chopped (optional)

Preheat oven to 350.

Combine everything EXCEPT oats, buttermilk, blueberries, and pecans.

Beat well until butter forms small pea size pebbles in the mixture.

Add oats and continue to mix.

Slowly pour in buttermilk just until dough comes together. Do not over mix.

Divide dough in half and place on a floured surface. With both hands, form dough into a mounded circle. (A little higher in the middle than the edges)

Cut dough into 8 triangles (repeat with the remaining dough)

Place on a greased baking sheet and bake for 20 minutes or until light brown.

Serve warm with butter and/or jelly!

Enjoy!