Petite Blueberry Oatmeal Scones

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.

Petite Blueberry Oatmeal Scones

Author: Sashi @ getoffthecouchandcook.com

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Serves: 8 scones

Ingredients

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)

Instructions

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.