AN ARRAY OF RECIPES AND TIPS
"IN THE STYLE OF" GRAHAM
OATMEAL SCONES WITH BLUBERRIES
My sister is the loveliest woman that I know. She is amazing in every way. If you know her than you are blessed because you will never have a better friend. She is gorgeous, smart, creative, strong, kind and loving. Of course, she enjoys food just like me but she is interested in eating healthy...very healthy. Don't get me wrong, I try to eat healthy too but I have a serious sugar addiction.
I remember one time I stayed over at her house and I woke up at 2am STARVING. She lives a little out of town so I was at the mercy of her kitchen. I went upstairs to ransack the house and all I could find were protein bars, homemade yogurt, nuts and berries...it was ridiculous...torture may be a better word. Now you need to know when I wake up in the middle of the night it is for one thing and one thing only...sugar...usually in the form of ice cream. And there was no sugar to be found! I sadly went back downstairs with a bowl of frozen grapes.
The next morning I was awoken by the most wonderful scent...I followed it upstairs and I found a plate of blueberry oatmeal scones waiting for me!
These scones are dense, loaded with berries, delicious and sugar-free...other than icing but that is optional (maybe in your world)!
Oatmeal Scones With Blueberries
Adapted from my amazing sister
Makes 8 scones
1 cup all purpose flour
1/2 cup whole wheat flour
1 Tablespoon baking powder
1/2 teaspoon salt
3 Tablespoons flax meal
1 1/4 cup old fashioned rolled oats
1 to 1 1/2 cups frozen blueberries
1 large egg
10 Tablespoons unsalted butter, melted
1/3 cup milk
1 cup powdered sugar (sifted)
1/4 teaspoon vanilla
1 Tablespoon milk
Preheat oven to 450 degrees F. and line a baking sheet with parchment paper.
Combine all the dry ingredients and the blueberries in a bowl. In a separate bowl, whisk together the egg, butter and milk. Add to the dry ingredients and mix until just combined. The dough will be sticky. Put the dough on a floured surface and pat into an 8-inch round shape, about 3/4 inch thick.
Cut into 8 wedges.
Bake 10-12 minutes.
While baking, make the icing. Whisk together the powdered sugar, milk and vanilla.
When the scones are done baking allow to cool for a few minutes on cooling rack and then drizzle with icing. Serve warm.