lightly adapted from Bon Appétit.
- 1 lemon
- ⅓ cup sugar
- 2 Tablespoons turbinado or raw sugar (or more granulated sugar)
- 2 cups all-purpose flour, plus more for dusting
- 1 cup plus 2 Tbsp. old-fashioned oats
- 2½ teaspoons baking powder
- ½ teaspoon kosher salt
- 1⅓ cups plus 1 Tablespoon chilled heavy cream
- 2 Tablespoons honey
- 1 cup frozen blueberries, preferably wild
- 1 large egg yolk
- Place a rack in upper third of oven; preheat to 400°F. Finely grate zest of 1 lemon with a microplane into a large bowl. Add ⅓ cup sugar and massage with your fingertips until mixture looks like wet sand and is very fragrant. Set aside remaining lemon for another use.
- Add 2 cups flour, 1 cup oats, 2½ tsp. baking powder, and ½ tsp. salt to bowl with sugared zest. Whisk to combine.
- Whisk 1⅓ cups cream and 2 Tbsp. honey in a medium bowl until combined.
- Slowly drizzle cream mixture into flour mixture, tossing with a fork to disperse liquid and hydrate flour. Stop mixing when you still have a few dry spots.
- Add 1 cup blueberries and fold mixture with a rubber spatula, taking care only to mix until blueberries are distributed throughout and you have a sticky dough. It’s okay if some of the blueberries bleed or get broken up.
- Dust countertop liberally with more flour and turn out dough. Pat down into a 1″-thick circle, flouring hands lightly to prevent sticking as you work.
- Mix 1 egg yolk and remaining 1 Tbsp. cream with a pastry brush in a small bowl. Brush yolk mixture all across surface of dough. Sprinkle remaining 2 Tbsp. oats and 2 Tbsp. turbinado sugar over.
- Using a knife or metal bench scraper, cut dough into 8 triangles, like you’re slicing a pizza. Transfer each triangle to a large parchment-lined rimmed baking sheet, spacing evenly.
- Bake scones on upper rack until tops are lightly golden all over and bottoms are golden brown, 15–20 minutes. Let cool on baking sheet. Serve warm.
makes 8 scones.
DO AHEAD: Scones are best made the same day. Rewarm slightly in microwave or oven, if needed.