|Blueberry Steel Cut Oatmeal Scones|
The recipe this is based on was actually on the side of a giant box of steel cut oats my father in law bought by accident. He thought he was buying some sort of granola cereal when in fact he had bought a bulk box of the slowest cooking (and healthiest) oatmeal. So we cooked up a large pot of it, ate it for breakfast and used the left overs to make these amazingly delicious blueberry scones. They were easy to whip together and can be frozen for weeks in order to provide the nutrition of steel cut oats in an on the go breakfast treat.
Blueberry Steel Cut Oatmeal Scones
1 1/2 T. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 C. organic unsalted butter, frozen
1/4 C. almond butter
2/3 C. honey
1 organic egg
1 C. frozen blueberries
*could definitely substitute regular cooked oatmeal as well.
Preheat the oven to 375F. In a large bowl, whisk together the flour, flax seed, cinnamon, baking powder, baking soda and salt. Set aside. Grate the frozen butter into the flour mixture and combine gently. In another bowl, mix the almond butter, cooked oats, honey, buttermilk, egg and the blueberries together. Gently fold the wet and dry ingredients together with a rubber spatula, being careful not to overmix. Turn the dough onto a lightly floured surface and knead a few times. Carefully divide the dough into four equal parts and shape them into circles on top of each other. Form a 2 inch thick circle with the combined dough and cut into 12 equal triangles or sections. Place on a greased baking sheets about 2 inches apart. Bake at 375F for 25-30 minutes, or until lightly browned. Cool on a wire rack.
|dividing up the dough|
|ready to cut|
|ready to bake|
|ready to eat|