Oat, Maple, and Blueberry Scones

I've really been into scones lately. I used to view scones as very time consuming and not worth the trouble, but boy was I wrong! Scones are so versatile! This original recipe only called for maple syrup and quick oats, but instead I used steel cut oats and blueberries and they turned out great! You could also substitute the blueberries for anything you have on hand, even raisins.

Oat, Maple Syrup, and Blueberry Scones

Recipe adapted from Smitten Kitchen

1 3/4 C All-Purpose flour, plus extra for dusting surface
1/2 cup whole wheat flour
1/2 cup steel cut oats
1 very heaped tablespoon baking powder
1 very heaped tablespoon superfine (caster) or granulated sugar
1/2 teaspoon table salt
Scant 3/4 cup unsalted butter, cut into pieces
1/4 cup maple syrup
1/4 cup milk or buttermilk
1 cup blueberries
1 egg, beaten (for glaze)

Preheat oven to 400 degrees F. Line baking sheet with parchment paper and set aside.

Whisk dry ingredients together. Using your hands, work the butter into the dry mixture until it looks like course cornmeal.

In a small bowl, combine milk and syrup and slowly incorporate to dry mixture using your hand or a wooden spoon to form a non-sticky ball. If the mixture is too dry, add a little bit more milk.

Add the blueberries until just combined, you don't want to crush the blueberries.

On a lightly floured surface, pat dough out to 1 1/4 inch thick circle and use a biscuit cutter to cut scones. Place on prepared cooking tray so they are almost touching.

Brush the tops of the scones with the beaten egg.

Cook for 20-25 minutes or until tops are brown.