Have a scone and a cuppa tea for a comforting afternoon treat.
- 2 cups all-purpose flour
- 1⅓ cups plus 1 tablespoon chilled heavy cream
- 1 cup plus 2 tablespoon oats
- 1 cup frozen blueberries
- ⅓ cup plus 2 tablespoons sugar
- 2½ teaspoon baking powder
- 1 lemon
- ½ teaspoon kosher salt
- 2 tablespoon honey
- 1 large egg yolk
Preheat the oven to 400 degrees. Grate the zest of the lemon into a large bowl. Add sugar and mix well. Set aside remaining lemon for another use.
Add flour, oats, baking powder, and salt. Whisk to combine.
Stir together cream and honey until one mixture.
Pour the cream mix into the flour mixture and stir with a fork to create a crumbly texture.
Fold in blueberries by stirring gently in a figure-8 form.
Flour your countertop and place dough on top. Form into a square.
Whisk an egg yolk with 1 tablespoon of cream until smooth. Spread this evenly over the top of your dough. Sprinkle top with the rest of the oats and sugar.
Cut into 4 squares and each square in half to form triangles.
Place on a greased or parchment-lined baking sheet.
Bake 15-20 minutes or until lightly golden on top.
Serve and enjoy! 😀