I loved these blueberry scones that I made for Sunday breakfast.
We had my father-in-law staying with us the last couple of weeks. He actually left yesterday to go to visit his daughter in Chicago. I know I have said this before, but I feel blessed to have this man in my life.
While he stayed with us our kids popped in to see him several times to play games and share a few laughs and some love with their grandpa. This past weekend one of our nieces that lives close by stopped in with her boyfriend to visit with us and my father-in-law.
They stayed overnight, so I wanted to fix an easy breakfast, but something that was a bit special too. Since blueberries are in season and a bit cheaper in the stores now I made some scones. You know me and how much I love scones.
I had made some scones last year with some cream cheese that I really loved, so I decided to try it again with these blueberry scones. I love the cream cheese in these scones; I think that it makes the scones a bit less dry.
If you like your scones a bit less dry you need to try these, they are quite yummy!
Blueberry Cream Cheese and Oats Scones
2 cups all-purpose flour
1 cup old fashion oats
1/2 cup butter room temperature
1/2 teaspoon salt
1 tablespoon baking powder
1/3 cup sugar
2 ounces cream cheese
3/4 cup heavy cream
1 teaspoons vanilla
1 1/4 to 1 1/2 cup blueberries
1. Preheat oven to 375 degrees F. Add the flour, salt, baking powder, and sugar to a medium bowl and mix together. Add the butter and with a pastry cutter cut in the butter until the mixture is pea sized pieces. Stir in the oats.
2. In another bowl blend the cream cheese, egg, cream, and vanilla and mix together. Add the liquid mixture to the flour mixture blend until well blended. Gently fold in the blueberries.
3. Lightly grease baking sheets.
4. Using a tablespoon scoop about a 1/4 cup of the dough and place on cookie sheet. Bake in preheated oven for about 15 to 17 minutes or until the scones are lightly browned.
5. If you like you can drizzle a powder sugar icing over the scones once they are cooled.
6. For the icing beat 1 cup of powder sugar, a dab of butter (about 1/4 teaspoon), a dash salt, 1/4 teaspoon vanilla, and 1 to 2 tablespoons cream (enough to make a thin icing). Beat together until smooth, drizzle over cooled scones and serve.