Wow! Can you believe it’s Secret Recipe Club time again? I have no idea where time is going but it’s suddenly Spring and Easter is just around the corner.
This month, I was assigned Mangia!, the blog that the beautiful Chelsy calls home. Even though our cooking styles are different in many ways, she also believes that cooking=love. Because her younger sister has Celiac’s, Chelsy herself cooks mostly gluten-free which is a huge testament, I think, to her love for her family.
Since yesterday was the first day of Spring, I made my big celebratory dinner last night (as opposed to on Easter). I found a sodium-nitrate free ham at Whole Foods and not just a little ham nugget! I brought home a 12lb bone-in picnic ham. Growing up, ham was always a favorite dinner of mine, so when I went away to college, Mom would always make a ham dinner for me when I’d come home to visit. When I discovered that sodium-nitrite was a migraine trigger for me, it made me REALLY sad because that meant no more ham.
I also knew I wanted to make something to go with my Spring meal that incorporated blueberries and I knew Chelsy would have something for me on her blog. I was right! These Petite Blueberry Oatmeal Scones were a perfect accompaniment.
The main different between mine and hers was the fact that I used all-purpose flour instead of almond flour. I had to use a little water to get the dough to stick together as well but that’s probably the result of the flour switch. Mine also did not turn out a nice looking but I think I’ve proved time and time again that I’m good at ugly but delicious. 🙂
Since there are leftovers of these scones and since I have A LOT of ham leftover, I want to toast these and smear them with a bit a butter and honey before sandwiching some ham inside for breakfast.
- 2 c all-purpose flour
- 1 c rolled oats
- 1 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1/2 tsp baking soda
- 2 large eggs
- 2 Tbsp honey
- 1 c fresh blueberries (I used frozen that had been thawed)
- Preheat the oven to 350º F. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the flour, oats, salt, baking soda, and cinnamon.
- In a separate mixing bowl, whisk together the eggs and honey.
- Stir the wet ingredients into the dry ingredients.
- Fold in the blueberries.
- Using your hands, pat the dough into a large round ball. If it’s too crumbly, stir in water, 1 Tbsp at a time until it comes together.
- Place the dough on the prepared baking sheet, place a piece of parchment paper over the dough, flatten the dough by pressing down on top of the dough with your hands. You want the dough to be about 1 1/2 inches thick.
- Use a pizza cutter or a large sharp knife to cut the dough into 8 triangle shaped pieces.
- Bake for 17-20 minutes or until the edges are golden brown.
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