Blueberry Oat Scones

Ingredients

• 3 cups flour 
• 1 tablespoon double-acting baking powder 
• 1.5 teaspoons baking soda 
• 5.5 ounces blueberries fresh
• 0.8 teaspoon kosher salt 
• 0.3 cup brown sugar packed ()
• 1.8 cups half and half chilled
• 1 cup oats 
• 5 teaspoons sugar raw
• 11 tablespoons butter unsalted chilled cut into 1/2-inch cubes (1 stick plus 3 tablespoons)
• 1 teaspoon vanilla extract 

Equipment

• bowl
• baking sheet
• oven
• measuring cup

Directions

1. Position 1 rack in top third and 1 rackin bottom third of oven and preheat to350°F. Line 2 rimmed baking sheets withparchment paper.
2. Combine flour, brown sugar, bakingpowder, baking soda, and coarse saltin processor; blend 5 seconds.
3. Addbutter. Using on/off turns, blend untilmixture resembles coarse meal.
4. Transfermixture to large bowl.
5. Add 1 cup oats andblueberries; stir to blend evenly.
6. Stir half and half and vanilla in smallbowl. Gradually add to flour mixture,tossing until dough just comes together(dough will be very moist).
7. Using 1/2-cup measuring cup foreach scone, drop dough in mounds ontoprepared baking sheets, spacing 3 inchesapart.
8. Sprinkle tops with remaining 3tablespoons oats, then raw sugar.
9. Bake 15 minutes. Reverse sheets andcontinue baking until scones are goldenand tester inserted into center from sidecomes out clean, about 12 minutes longer.
10. Transfer scones to rack and cool slightly.
11. Serve warm or at room temperature.
12. *Also called turbinado or demerarasugar; available at most supermarketsand at natural foods stores.