Blueberry oat scones

In an unexpectedly Mexican turn of events, I’ve become addicted to having something sweet and bready with my coffee in the morning. Mamey muffins, which might be the world’s most perfect coffee food, pushed me over the edge. Since then I’ve dabbled in walnut-raisin bread, cornbread smeared with butter, unleavened cinnamon rolls with cream cheese frosting, carrot spice muffins and, the most boring of them all, whole-wheat toast with honey. (Mamey, don’t worry, I’m coming back for you.)

Last week — finally succumbing to my addiction, and telling myself, “It’s okay if I just have a little bit, and then run for 45 minutes at the gym” — I made scones for the first time. These babies are dangerous: heavy cream in the batter. Little cold cubes of butter in there, too. And a sprinkling of turbinado and oats on top.

After licking every tidbit of batter of my mixing spoon, and immediately washing the bowl as to not tempt myself further, I stuck the little mounds of dough in the oven and waited. They emerged buttery and warm, and crisp on the outside, with just a hint of sugar. I ate a whole one and was moving onto a second before I literally had to tell myself: Lesley. No. Put the scones away.

In my Breakfast Bread Hall of Fame, these scones are in the top three. Threatening mamey muffins with a bullet.

Here’s the recipe, in case you’re hungry for a sweet thing in the morning, too.

Molly Wizenberg’s Blueberry Oat Scones
Adapted from Bon Appetit July 2009

Makes 11/12. This is based on the recipe from the Standard Baking Company in Maine. If using frozen blueberries, don’t thaw before using.

3 cups all-purpose flour
1/3 c. packed golden brown sugar
1 tablespoon plus 1 teaspoon baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon kosher salt
11 tablespoons (1 stick plus 3 tablespoons) chilled unsalted butter, cut into 1/2-inch cubes (if you’re in MX, one stick of American butter = about 113 grams)
1 cup plus 3 tablespoons old-fashioned oats
1 cup fresh or frozen blueberries (I used a small, plastic container-full, like they sell in the grocery store)
1 3/4 c. chilled half and half
1 teaspoon vanilla extract
5 teaspoons turbinado or mascabado sugar

If you’re lucky enough to have a big oven, position one rack in the top third and one rack in the bottom third of the oven, and preheat to 350F. (Otherwise just keep your rack in its normal, small-oven spot.) Line a baking sheet with parchment paper.

Combine flour, brown sugar, baking powder, baking soda and coarse salt in bowl; whisk to combine. (You could also use a food processor, but I hate cleaning extra dishes in my non-dishwasher kitchen.) Add butter, and using a pastry blender, grind until the mixture resembles coarse meal. Add 1 cup of oats and the blueberries. Stir gently until combined.

Stir half-and-half and vanilla in small bowl. Gradually add to the flour mixture, tossing until dough just comes together. (Dough will be very moist.) Using 1/2 c. measuring cup for each scone — and note, this makes them pretty huge — drop dough in mounds onto prepared baking sheet, spacing three inches apart. Sprinkle tops with remaining three tablespoons oats, then raw sugar.

Bake 25-30 minutes in normal-altitude kitchen, or 45 to 50 minutes if you’re in Mexico City. Transfer scones to rack and cool slightly. Serve warm or at room temperature.

To store: Ziploc bags tend to promote moisture and give the scones a gummy texture. Instead, place in airtight container and keep in fridge. Or, wrap in plastic wrap and foil, and freeze for up to a month. Reheat in the oven.