Standard Baking Co’s Wild Blueberry Oat Scones


Do you how to get a man to love you? I mean really, really, deeply, truly, love you? Well, you make him these scones. Never mind giving him your undying affection, heart and soul. Put some good food right in his face and he will adore you forever. On Sunday mornings, whenever I can or feel up to it, I whip something up for my family that is really special. Rare moments, I will drive and purchase them something really special. My husband, happens to love Standard Baking Co’s almond croissants and how can I blame him, they are perfect. Now, no, I’m not about to make those every Sunday, too complicated but these blueberry scones were easy to whip up and absolutely delicious. So ladies, get to cooking. I used fresh wild Maine blueberries but if they are not in season, use the frozen Maine blueberries. Those fake blueberries just don’t cut it.


from Standard Baking Co.’s Pastries

2 1/2 cups all purpose flour
1/4 cup dark brown sugar, packed
1 Tblsp. plus 1/4 tsp. baking powder
3/4 tsp. baking soda
3/4 tsp. salt
9 Tblsps. (1 stick plus 1 tablespoon) unsalted butter, chilled and cut into cubes
3/4 cup rolled oats, plus more for garnish
3/4 cup wild blueberries
1 1/2 cups half-and-half
1 tsp. vanilla extract
turbinado (coarse) sugar, for garnish


Position racks in the upper and lower thirds of your oven and preheat to 350. Line two baking sheet with parchment or silicone liners.

In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda and salt. Break up any clumps with your fingers.

Add the cubed butter and using your fingertips, work it into the flour mixture just until a few pea-size chunks of butter remain. Add the oats and the blueberries and toss everything together with your hands, making sure that the blueberries are coated with the dry ingredients.

Combine the half-and-half and vanilla in a measuring cup. Gradually add the liquid to the flour mixture using a rubber spatula. Mix until the dough comes together. It will be very moist.

Drop about 1/2 cup of the dough for each scone onto prepared baking sheet, spacing them about 3″ apart. Garnish the tops with additional oats and turbinado sugar.

Bake 25-27 minutes, rotating the baking sheets halfway through for more even baking. When done, the centers will feel firm and the edges will be golden brown. Transfer to a rack for cooling before serving.

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