Standard Baking Company Wild Blueberry Oat Scone. This is the drop scone recipe from the book Pastries, page 36.
I subbed dried blueberries for fresh (personal preference), and in lieu of half-and-half, used a mixture of half-cream-and-half-almond-milk. I made a half-recipe for 5 scones using a #10 cookie scoop. I did not use quite all the dairy mixtue - maybe 2 tablsepoons left behind for the half-batch.
These came out great – better than my previous go-to for drop-style oat scones (Quaker Oats Scottish Scone recipe). Not too sweet or crumbly, and you can taste all of the butter, cream and fruit. My dried blueberries were sweetened, and next time I think I’ll try a fruit that is slightly more tart. I think the recipe would lend itself to any number of fruits, fresh or dried.
As a side note, I see there is another version of the SBC blueberry-oat scone popular on the internet. This recipe is also attributed to SBC, but calls for yogurt instead of half-and-half, and slightly different ratios of the remaining ingredients. I have not made this one.
