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It still surprises me

So. I think it would be fair to say that your comments on my last post made me very, very happy. It feels much less lonely in here, and I have you to thank for that. More than anything, I just love that we can talk about this kind of stuff. When I first started writing here, more than seven(!) years ago now, I had no idea where this weird blog thing of mine would go. It still surprises me. I’m glad you’re here, and I’m glad I am, too.

It also surprises me how many totally so-so recipes I tried last week. Absolutely nothing worth telling you about. So-so chicken, so-so apricots, so-so beans. And then, while I was trying to decide what to do about that, I tumbled down a rabbit hole of Stevie Nicks videos, which has nothing to do with so-so recipes, aside from the fact that it too gave me nothing worth telling you about. (Though my hair does look remarkably like hers when I wake up in the morning!) And then I noticed that the blackberries I picked up at last Friday’s market were still hanging out in the fridge, so I pulled out an old recipe for oat scones, and here we are.

I first tasted these scones at the Standard Baking Company in Portland, Maine. I was traveling with my mother, and though I ate the scone about midway through the trip, I thought about it the whole way home. This was back when I was writing a column for Bon Appétit, and I called up my editor and told her about it. She seemed interested, so I called the bakery and asked if they might share the recipe. (This was the best part of writing that column: having a legitimate, very official-sounding reason to call up strangers and ask for recipes.) The story ran in the summer of 2009. The bakery’s original version uses blueberries - wild Maine blueberries, if you happen to have any of those lying around - and the combination of oats and blueberries is hard to beat. But this past week, I discovered that I might like these scones even better with blackberries. Who knows I’ll discover next. Raspberries? Raisins?! GOLDEN raisins?! Are you still with me?

I’ve posted a number of scone recipes over the years, and yes, I am a sick, sick person, because I have another one for you. But these are in a different category. Ordinarily, I like scones in their traditional Scottish form: sturdy, dense, pleasantly dry. That is not what these scones are like. They’re more cakey than that, more tender, almost crossing into biscuit territory. In fact, if the bakery didn’t call them a scone, I might be inclined to call them drop biscuits. As breakfast pastries go, they’re not at all sweet, and I like that. The flavor of the oats sits right out front, followed closely by butter, and then, every other bite or so, you hit a pocket of soft blackberry. It’s the scone’s own built-in supply of jam.

Like a classic biscuit dough, this scone dough needs a light touch. It’s important to work quickly, and to not overwork it. There will be small bits and flakes of cold butter in the dough, and they’re essential to its structure: if they get too warm or overworked, you can wind up with a scone that spreads like a cookie or a pancake. Also, Brandon wants me to be sure to tell you that these scones are particularly good toasted. If you have a toaster oven, that’s ideal. Put the scone in there whole, and let it go until it’s crisp on the outside and the smudge of blackberry across the top starts to caramelize. We’ve eaten ours that way for the past five mornings, and I think the flavor actually improves with some age. In any case, boom! Instant breakfast. You and your Stevie hair are set.

Oat Scones
Adapted from Standard Baking Company (Portland, ME)

If you use frozen berries, do not thaw them before using.

3 cups all-purpose flour
1/3 cup packed golden brown sugar
1 Tbsp. plus 1 tsp. baking powder
1 ½ tsp. baking soda
¾ tsp. kosher salt
11 Tbsp. (5 ½ ounces) cold unsalted butter, cut into ½-inch cubes
1 ¾ cups cold half-and-half
1 tsp. vanilla extract
1 cup rolled oats
1 cup fresh or frozen blueberries or blackberries

For garnish:
3 Tbsp. old-fashioned rolled oats
5 tsp. Turbinado sugar

Set racks in the upper and lower thirds of the oven, and preheat the oven to 350°F. Line two baking sheets with parchment paper.

In the bowl of a food processor fitted with the steel blade attachment, combine the flour, brown sugar, baking powder, baking soda, and salt. Pulse to mix well. Add the butter and pulse again briefly, until the mixture looks coarse and the largest lumps of butter are no bigger than a pea.

In a large bowl, stir together the half-and-half and vanilla. Add the flour mixture and the rolled oats, and stir until just combined. The dough will be thick and sticky. Add the berries, and stir briefly to mix. [When I use blackberries in particular, I find that it’s difficult to stir them into the dough without crushing them, overworking the dough, and turning the whole mixture purple. My solution is to only stir a little, and then move on to the next step. As you scoop the dough onto the baking sheets, you can use your fingers to press any errant berries into the mounds of dough.]

Using a 1/3-cup measuring cup, scoop the dough into mounds, arranging them 3 inches apart on the prepared baking sheets. Garnish the tops with rolled oats and Turbinado sugar.

Bake for 24 to 27 minutes, or until the center of the scones feels firm to the touch.

Note: Wrapped in plastic wrap or stored in an airtight container, these keep beautifully at room temperature for 4 or 5 days. Warm in a toaster oven before eating.

Yield: 12 scones


Anonymous Redd H said...

These sound so sumptuous! When I was a kid we used to go blackberrying (back in England), and I don't believe I tasted a blueberry until I was well into my teens. I can't wait to track down some blackberries and make these! Thanks again for another delicious looking recipe, Molly!

4:52 PM, August 14, 2011  
Blogger reader said...

I totally want to make these. We are getting fresh organic blackberries at our farmers' market

5:05 PM, August 14, 2011  
Blogger newlywed said...

Please don't apologize for the plethora of scone recipes ever...I simply can't get enough. Thank you!

5:15 PM, August 14, 2011  
Blogger Jenn said...

Oh wow--my local bakery! I'm thrilled to know how to make these! :D

5:19 PM, August 14, 2011  
Blogger Amy said...

I firmly believe that scones should be made their own food group. I love them in all their buttery- dance- the -border -between- cake -and -biscuit goodness.
These look superb.

5:26 PM, August 14, 2011  
Anonymous leela said...

thank you! i live in portland and our whole back fence is covered in crazyville blackberry vines, so i've been trying to find interesting ways to use them. these look ideal and i DO have a toaster oven, so you can bet i will be toasting these darlings.

5:28 PM, August 14, 2011  
Blogger Sarah in Indiana said...

I make drop biscuits all the time, and they are very good indeed, fresh. Leftover, they tend to be rubbery. So I'm excited to try these scones which improve with age.

Perhaps so-so recipes have their place, but it is definitely not here. Whenever I need a recipe for something, I come here to see if you have posted one for it. When you have, I feel like I hit the jackpot, because it means I don't have to wade through so-so recipes

5:50 PM, August 14, 2011  
Blogger quinn said...

I love scones, and enjoy your scone-posts! And I hope you won't mind if I share my own scone obsession: I had a scone in Ireland in 1995 and have been looking for a recipe - or a photo, or even a person who believes that what I ate was indeed called a "scone" - ever since. It was round and dark, with more of a dense and cake-like texture than any scone, flaky or crumbly, I've eaten since. It may have contained raisins, but mostly I recall the flavor - not too sweet, but very...well, flavorful. GOOD.
It's becoming a vague but still persistent quest. And just last year I spotted some mushrooms I've been actively trying to find since 1994, so there is hope for the scones!

5:51 PM, August 14, 2011  
Blogger Bee said...

*sigh* scones. i mean...they're just wonderful, aren't they? i'll be making these a.s.a.p. :)

5:51 PM, August 14, 2011  
Blogger Emily said...

i failed at baking this morning...I may redeem myself with these. Thank you!

6:00 PM, August 14, 2011  
Blogger Em Rohrer said...

I adore scones and my husband is so excited about this recipe, since they use his favorite berry too - can't wait to try these, we're always looking for new scone recipes!

6:09 PM, August 14, 2011  
Anonymous leela said...

oh, also - the fact that you no longer have a column in bon appetit was a not insignificant factor in my decision to not renew my subscription. although it was really part of a general precipitous slide downhill in terms of quality, in my opinion. rip, gourmet.

6:12 PM, August 14, 2011  
Anonymous Jen said...

always good stuff here, all the time. I am so grateful for these last seven years, your writing, your recipes...all of it. and for these scones, too. (I am sure). Thank you, Molly.

6:15 PM, August 14, 2011  
Blogger FoodieMommy said...

Standard Baking Company is hands down one of my all time favorite bakeries. Their croissants and whole grain Organic Maine bread are heavenly. The fact that you were able to get a recipe from them is just one more reason I am a fan of your blog. Thanks and I can't wait to try them!

6:30 PM, August 14, 2011  
Blogger Sophie said...

holy hell Stevie Nicks is I.N.T.E.N.S.E in that interview!

Can't wait for blackberry season in Aus

6:32 PM, August 14, 2011  
Anonymous lifediving said...

Can't wait to try these. YUM.

6:45 PM, August 14, 2011  
Anonymous Akiko said...

These sound delightful. As I think about making them, I want to mention that I would love for you to convert your baking recipes to use metric weights. Otherwise, it's so hard to have useful dialogue about the minute changes that distinguish recipes and cooks.

7:37 PM, August 14, 2011  
Blogger life should be more interesting than life said...

Do you take the pictures on your blog?

7:45 PM, August 14, 2011  
Anonymous Ilke said...

Well, I am glad you are here writing too! Because you are inspiring the others without even noticing probably. The other day, in my writing class, they gave Orangette in the category of blogs "which has its own style and voice"... And I blurted out that I cried when I read your My Homemade Life and a couple people chuckled.I told them a good recipe is the one that makes you cry when you are not chopping onions!

7:47 PM, August 14, 2011  
Blogger Laura said...

Oh yummy yummy yummy! Thank you so much for yet another wonderful recipe. And how apropos that I was just thinking that I need to find something to do with the blueberries in the fridge. Thanks - and thanks much for your blog!

8:23 PM, August 14, 2011  
Blogger Georgia said...

So excited to realise I have blackberries in the freezer at home! Scones, here we come... Thanks Molly for the inspiration!

8:25 PM, August 14, 2011  
Anonymous Lukas said...

This interview that Sandra Bernhard did with Stevie is still one of my favorites. http://www.youtube.com/watch?v=vtT4qhBGcZE And then, of course, this! http://www.youtube.com/watch?v=RPEhIoKeTg0

8:30 PM, August 14, 2011  
Blogger Molly said...

Hi, all!

Quinn, I wish I could help. If you ever find a photo or a recipe, I hope you'll share it!

FoodieMommy, I wish there were a Standard Baking Company in Seattle. Incredible.

Akiko, I agree: weight measures are really, really important. I've been meaning to incorporate them here, and I'll work on that.

Life should be more..., I do take all the pictures here, yes.

Ilke, that makes my day!

Lukas, those links! The second one gave me goosebumps.

9:08 PM, August 14, 2011  
OpenID sweetcomice said...

I have just come from blackberry picking, the little PNW dewberry type, and have made a lovely pie. There are just enough left for the scones. I have almost the same recipe, and yes, they are more like biscuits, which can take the rough and tumble of oats better than the denser, crisper type of scone.

I know I am one of probably hundreds, if not a thousand, who keep being inspired to write by your story, by your very cool perspective....and honesty. I thank you for that very very much.

9:08 PM, August 14, 2011  
Anonymous merrymom said...

Just came back from Maine. I wish I had picked up the wild blueberries I saw when I was there. I haven't tried that bakery before, but I hope to stop there next summer, now that I have read your blog about them. Thanks for sharing it! I also tried your pickled carrots recipe from the book and they were very good....(for those of us who love vinegar) Looking forward to your next book.....

9:45 PM, August 14, 2011  
Anonymous Jeannie said...

I love your writing, I love your recipes, and now I have to say I love your photography. After looking at countless blogs and countless pictures, yours are definitely some of the very best out there. Plus I am so impressed that you use a film camera for all your work. It's stunning.

9:50 PM, August 14, 2011  
Blogger teryll said...

This is exactly what I needed to read. Thanks for the recipe, I'll have to whip up a batch this week!

10:23 PM, August 14, 2011  
Anonymous Sarah said...

I never tire of a good scone. Especially those with a healthy dose of oats. Keep 'em comin!

10:27 PM, August 14, 2011  
Anonymous Frances@ The Foodess Files said...

I ate so many scones on a trip to Eurpoe once, I started telling people I had only been to "Scone-y Island." :) Adore scones, but usually eat them all myself before I have a chance to give them away!

11:09 PM, August 14, 2011  
Blogger Dylan said...

Yum Blackberry Scones! Can't wait for the raspberry, strawberry, who knows what berry to appear in different forms. If you're glad everyone's here.

Then so are we!

11:49 PM, August 14, 2011  
Anonymous Oana from dishchronicles said...

Love the photos. I have a special relationship with Maine blueberries and am going to try these scones with both berries, blue and black. Call me crazy.

12:30 AM, August 15, 2011  
Blogger london bakes said...

What a wonderful combination of flavours - absolutel perfect for this time of year.

1:34 AM, August 15, 2011  
OpenID lacaffettierarosa said...

Scones that are abit like drop biscuits are quite qa novelty to me. In Europe they tend to be on the dry side, but if the recipe is right, quite flaky too. They just scream to be eaten with tea, that's why they are a bit dry. But the idea of a scone supplying its own jam... That's brilliant.

1:50 AM, August 15, 2011  
Blogger Sue/the view from great island said...

I do have some wild Maine blueberries! But I also have just picked blackberries...decisions, decisions. There's nothing better than a good scone, and from what you say, these are a little different. I can't wait to try these.

4:10 AM, August 15, 2011  
Anonymous A Plum By Any Other Name said...

Much like your banana bread entries, your scone recipes are always welcomed no matter how many you've hosted over the years!

Have you tried freezing the dough and baking off a few as needed? I love scones and live by myself. And while this means I have *more scone action* for myself, eating 12 scones probably isn't a good idea over the span of a few days ... or maybe it's a great idea?

4:20 AM, August 15, 2011  
Anonymous onestorybuilding said...

I've been obsessed with oats lately. I'm all over this recipe.

4:43 AM, August 15, 2011  
Anonymous barbara in NJ said...

Molly!! I've been missing you!! Although I didn't make the scones yet, I want to pass on a wonderful recipe that I found on "When Harry met salad",,,KALE PIZZA!!!!!! (I'm the mother of your blog reader, and cookie and vinegar giver....)(and you sent us to Poppy after my son's wedding in Olympia- we loved it)
anyway- kale pizza. I LOVE your kale blog ..I know you will love this. I've already made it three times....and you can't stop eating it...I dare you. Have a wonderful day!!

4:47 AM, August 15, 2011  
Anonymous Jen @ My Morning Chocolate said...

I never buy blackberries. It's just one of those fruits that I forget exist. But this weekend I had a blackberry shortcake at B Bistro in Baltimore (a great restaurant if you ever find yourself in the city) and I loved it! The blackberries were so plump. I'd love to have one of these big oat scones right now (with a huge schmear of lemon curd, of course!). Thanks for the recipe!

5:01 AM, August 15, 2011  
Blogger Kim said...

I'm probably the biggest fan, after you of course, of scones. I think I made, over the years, all the scones recipes you published plus lots of other... It's like I'm totally obsessed by these littl not-to-sweet-treats! I have some wild blueberries (form Quebec, where I live) and I assure you I will give these a try! Thanks Molly for all that you share with us...

5:33 AM, August 15, 2011  
Anonymous Anonymous said...

I live in Central Maine & am a big fan of that bakery! What a pleasant surprise to see this recipe & post - many thanks!!!!

6:44 AM, August 15, 2011  
Blogger Lynne @ 365 Days of Baking said...

Scones have always been a little too dry for my liking, but these sound awesome, and with the blackberries...YUM!!

7:33 AM, August 15, 2011  
Anonymous Roberta said...

I have everything but the 1/2 & 1/2 or I"d be in the kitchen right now. Thanks for the recipe!

7:43 AM, August 15, 2011  
Anonymous Culinary School: Three Semesters of Life, Learning, and Loss of Blood said...

Writing (I read your last post, too) comes more easily to me than scones, actually! It's a little odd, considering I've been through culinary school. But, then, when you bear in mind that I turned around and wrote about it (here, if you're interested: "Culinary School: Three Semesters of Life, Learning, and Loss of Blood" - http://amzn.to/oqXw1R), then wrote more books about food (including "Culinary School: 101 Things Every Culinary Student Should Know Before They Go" - http://amzn.to/l1k6wg), suddenly it all makes sense. But, then, I write every day and only make scones a few times a year. And I enjoy both.

8:58 AM, August 15, 2011  
Blogger Rocky Mountain Woman said...

These seriously rock!

lovely lovely lovely, did I mention that these were just lovely?



9:08 AM, August 15, 2011  
Blogger Anne Zimmerman said...

I think there's a lot to be said about how old favorites can provide new inspiration in cooking and writing. Enjoy both!

9:29 AM, August 15, 2011  
Anonymous Tracy said...

I think every morning should start with a scone.

10:46 AM, August 15, 2011  
Anonymous Steph said...

I'll fall down a rabbit hole any day with these scones, and if random Stevie videos are playing on the way down, all the better. I love her and I am not even ashamed when my husband catches me watching her live "Stand Back" video from Red Rocks for the umpteenth time. This week.

10:55 AM, August 15, 2011  
Blogger Justine said...

I love scones so much and am surprised at how tempted I am by this recipe seeing that it is still SO dreadfully hot here (I live in OKC)! I recall one batch of scones that I made from Nigella Lawsons most recent book, Kitchen, that was for oat & beer scones. They were lovely fresh and later toasted. It's nice to know you have a soft spot for Stevie Nick's as well. :)

10:57 AM, August 15, 2011  
Blogger First said...

I'm excited to try this recipe! I love scones! I'm so thankful That I live in Southeast Alaska and we have an abundance amount of blueberries!
Thank you for another recipe to try!

11:17 AM, August 15, 2011  
Anonymous ruthie@thetwicebitten said...

aw, I've had one of those so-so cooking weeks too. Ive been freestyling with some ideas I've had for a while. My almond sponge cake wasnt quite as special as I had hoped.

To quote Delia "cooking like live isnt always perfect". I guess that is a good thing to remember sometimes.

11:31 AM, August 15, 2011  
Blogger Maryann Welsch said...

You made my day! I live in Portland, ME, and frequently find excuses to go to Standard Bakery. And every time I go I say I'm going to try something new, and then I order the blueberry oatmeal scone, again! I'm very excited to try this recipe. Blueberry season is in full swing here, so I may use blueberries instead. Thanks for the lovely recipe!!

11:32 AM, August 15, 2011  
Anonymous ecg said...

I just read your last post, which reminded me of something one of my teachers in journalism school said: No one likes writing. They only like having written.
Thank you for talking about the writing and the dread and the dark cave--and how you ultimately started to miss it. You said it all beautifully.
I guess I'll go do some writing. Or maybe I'll just make some scones.

11:32 AM, August 15, 2011  
OpenID curlygirlpress said...

Not too sweet - check! Dearth of berries in the fridge (I have no control at the farmers market) - check! Oat scones are definitely in my near future. Thank you!

11:54 AM, August 15, 2011  
OpenID besquirrely.com said...

Lovely timing. I just picked a few pounds of blueberries this morning and would love to throw some into a batch of these tomorrow morning. Thank YOU.

12:09 PM, August 15, 2011  
Anonymous Victoria said...

On February 12, 1964, by the time the clock struck 7:30 p.m. my best friend and I sat on the edges of our seats in Carnegie Hall and watched the second-ever-in-the U.S. concert given by the Beatles. We were instantly transformed into the coolest kids in our high school. I am telling you this so I have a little street cred when I say the only concert I ever walked out on - and it was within the first fifteen minutes - was a Fleetwood Mac concert at the Onmi in Atlanta a million years ago.

So I'm passing on the Stevie Nicks' videos.

But not the scones. As always, thanks, Molly.

12:40 PM, August 15, 2011  
Blogger Barefeet In The Kitchen said...

These scones sound wonderful! I don't think you could possibly have too many scone recipes.

1:21 PM, August 15, 2011  
Blogger caroline said...

Your description makes me think these will be like the raspberry ricotta scones posted on Smitten Kitchen a few weeks ago-- biscuity, with pockets of jammy fruit. I've been adicted to those this summer, but the oats would be a nice addition!

1:27 PM, August 15, 2011  
Blogger Karen said...

These look delicious! I actually just tried to make a batch of kale chips using a recipe of yours. Well, actually I found your recipe and a few others and "adapted" the temps and times. Two pans of burnt kale later...I'll follow your recipe next time around. :)

1:46 PM, August 15, 2011  
Anonymous KimB said...

Question on "rolled oats" - I take that to mean the old-fashioned variety, and not the quick, yes? Thanks!

2:02 PM, August 15, 2011  
Anonymous Cat Soup said...

Ah blackberries. We live not far from a "pick-your-own" farm which we frequent in the summers sporting long sleeved work shirts in the God-forsaken heat. I usually just eat them all before I get home but maybe I can save a few for these lovelies.

2:21 PM, August 15, 2011  
Blogger Molly said...

KimB, yep, old-fashioned rolled oats are what you want here! Not the quick-cooking kind.

2:26 PM, August 15, 2011  
Blogger Jen S. said...

I love oats in muffins and scones. And I am of the ilk who likes barely sweet scones. Some of these Seattle cafes are crrrrrazy with cakey scones with frosting on top! Ick. I'm hoping for some local marionberries to pop into this recipe.

3:40 PM, August 15, 2011  
Blogger MChaotic said...

These look lovely. One question about the recipe - oven racks are in the top and bottom third of the oven - should the pans be switched halfway through baking?

4:29 PM, August 15, 2011  
Blogger Di-licious said...

Must be the week for scones - I made cheese ones on Sunday in an attempt to use up some leftover Jarlsberg. I'll definitely have to give these a go though - perfect for me pre-schooler's snack box!

4:43 PM, August 15, 2011  
Anonymous Alicia said...

I do believe my copy of the blueberry scone recipe is the most beat up of all the pages of all the Bon appetits I have amassed over the years! I make them all the time, especially for friends from out of town, always to rave reviews! Best scones EVER! Psyched to see the blackberry version!

5:05 PM, August 15, 2011  
Blogger Kelsey said...

I think I might have to try these with raspberries... Are maybe half and half. These sound amazing and scones make the best breakfast.

5:16 PM, August 15, 2011  
Blogger KKENT said...

These look amazing! I am a long time fan of your blog and now Delancey as I recently moved to Seattle. I would eat scones everyday if I could (and sometimes do). I have made the whole wheat recipe a few times, with raspberries! and I may just have to make it a goal to try all of them!
These look amazing!

5:37 PM, August 15, 2011  
Anonymous Anna P said...

Can't wait to try these. They look delicious! Thanks also for your last post. When I have procrastinated or have had trouble working on something, I've always thought it was because what I was working on wasn't "my thing" or I wasn't good enough at it. Now I know I'm not alone and that my procrastination or anxiety was just part of a process. So nice to know I'm not alone. Thanks again!

5:44 PM, August 15, 2011  
Blogger Nancy said...

Thanks for the recipe and the inspiration. My kids love blueberries but now I am wondering if I can scare up some blackberries to try with those.

After reading your book I started a blog myself and I often ask myself what you would do when I question my voice. Thanks for the inspiration.

5:47 PM, August 15, 2011  
Anonymous martha said...

Love oat scones Molly! But... Molly....Fleetwood Mac videos? Really? You live with a musician...he lets you get away with that?

6:14 PM, August 15, 2011  
Blogger Faun said...

Molly, I love scones too! Can't wait to try this recipe...

6:21 PM, August 15, 2011  
Anonymous molly said...

I fell in love with oat scones six or seven years back, and found the. best. recipe. ever. Then dropped them for years. When I went back to make said BRE a few months back, they were -- how do I say? -- god-awful. Worse. A waste of butter. Cardinal sin, if you ask me.

I have hope, again. Merci bien.

7:22 PM, August 15, 2011  
Anonymous Maria said...

Hi There Not being from the states, I was wondering if you could explain what half and half is? Recipe looks amazing and I really enjoy your blog! Keep up the great work1

7:27 PM, August 15, 2011  
Blogger anneshirley.gg said...

The most deliciously fluffy, moist, and delectable scones I've ever had and after a long quest to meet that scone of my dreams, I thank you for showing me the light! :) Would love to try with pumpkin and spice for the fall and perhaps a dollop of fresh whipped cream...any tips on proportions?

9:27 PM, August 15, 2011  
Blogger mummydinosaur said...

Oatmeal scones - with blackberries. How divine. Thank you. Now I have a purpose for the blackberries my guys picked on Saturday - the boy ended up with 4 bandaids curtesy of that expedition so I need to make something worthy of the sacrifice (it really isn't that bad - he loves bandaids and every dot needs it's own bandaid at the moment).

10:16 PM, August 15, 2011  
Anonymous Sandy said...

Gypsy and Edge of Seventeen have been getting some major play on my itunes this summer. I love watching those old Stevie videos. And I love the idea of blackberry scones. I imagine it's like having fresh blackberry jam built into a biscuit. Yum.

10:57 PM, August 15, 2011  
Anonymous Gary said...

These sound scrummy. Luckily I have a blueberry bush in the garden :)

2:42 AM, August 16, 2011  
Anonymous Emma Galloway said...

Ooooh if you love the blackberries you should try raspberries and shredded coconut in your next batch. Mmm mmm.

4:33 AM, August 16, 2011  
Blogger Amish Stories said...

Thanks for the recipe and i love blackberries. Richard from Amish Stories.

6:44 AM, August 16, 2011  
Blogger tori said...

Scones with built in jam. So self sufficient. Respect.

6:44 AM, August 16, 2011  
Anonymous April said...

I saved that issue of Bon Appetit just because of your scone recipe. I think I hear some raspberries in the fridge begging to be inside scones.

6:54 AM, August 16, 2011  
Blogger Stan & Deb said...

Thanks Molly! Had fun watching Stevie Nicks videos this morning. Deb

8:33 AM, August 16, 2011  
Blogger Lauren said...

I love, love, LOVE Standard Baking Company! Must give these a go.

9:57 AM, August 16, 2011  
Blogger Ryan said...

My husband made these for breakfast this morning (I slept in), they are delicious! He made them with blueberries and fresh raspberries.

9:59 AM, August 16, 2011  
Blogger Theresa said...

What a great blog!!

1:32 PM, August 16, 2011  
Anonymous Maia said...

It's always great to rediscover a favorite recipe after a string of new so-so ones. These sound delicious and like a great way to enjoy summer berries while they're still around!

1:34 PM, August 16, 2011  
Anonymous Talley said...

Stevie Hairspray-HamburgerHelper Nicks. Wow. She could be hiding one of your blackberry-oat scones in her hair. Speaking of scones, those look heavenly. I think scones have different purposes, there is the breakfast scone, flakey and crumbling and comforting and then there is the tea-time scone, tougher, dryer, and sturdier for those chilly winter afternoons. I myself am a fan of the biscuit style scones so you can be sure I'll be trying this recipe soon. Thank you!

2:40 PM, August 16, 2011  
Blogger Natalie said...

I saw this recipe and immediately went and bought blueberries! I've never made scones, nor have I really ever cared much for them. But, oh goodness. These were the best scones ever! Thank you!

3:52 PM, August 16, 2011  
Blogger Sunny Rising Leather said...

Are there ever enough scones to be eaten? No.

Longtime lurker, first time commenting:
I love your written words.


4:52 PM, August 16, 2011  
Blogger Anna said...

Sigh. Standard baking is a lovely little spot in a fabulous seaside town. (Portland Maine is my home town and I miss it often.) The scones look wonderful. Thanks for sharing.

5:02 PM, August 16, 2011  
Blogger Drdebhall said...

I made these this morning from wild blackberries growing over the compost bin- the one advantage to messy neighbors let the dreaded thing run wild and come over the fence. They were terrific and got rave reviews from everyone in the house. Thanks Molly!

8:20 PM, August 16, 2011  
Blogger To Write said...

Oatmeal-raspberry scones: the best. But for those foggy fall mornings I like the coffee/hazelnut scone we used to bake at the Uptown Espresso in Queen Anne. Roasted hazelnuts/buttermilk and espresso made the most amazing scones. There is such easy potential in scones, one cannot resist playing around with whatever you have on hand.

11:16 PM, August 16, 2011  
Blogger Edward Norton said...

Thanks to Clotilde I've found your lovely blog.

I picked 6 pounds of blackberries yesterday which are now preserved in Blackberry and Crab Apple Jelly. This gives me a good excuse to head out and pick some more. I've also returned from the west of England when tea with scones is an compulsory daily activity!

I'm curious though about the use of vanilla. It seems to me that most American baking has either vanilla or cinnamon. Am I making to general a statement? Is there a cultural reason for this? I occasionally find a british recipe that uses cinnamon but never vanilla.

1:13 AM, August 17, 2011  
Anonymous anne said...

love your scone recipes, can't wait to try this one. recently I've become a fan of white whole wheat flour, wonder if I could substitute that for half the flour?

4:25 AM, August 17, 2011  
Blogger The Magic Pie said...

hmmm.. I love oat!
thx for this recipe :)
I didn't know your wonderfull blog!!!!
bye bye

7:05 AM, August 17, 2011  
Blogger Gemma said...

I was running to Fleetwood Mac this morning and it was so much better than the usual nonsense I watch on the TVs at the gym. The blackberries aren't quite ready here (I have big jam plans for when they are) but I do have a lot of blueberries in the fridge and an urge to bake so maybe blueberry scones on Saturday...

9:00 AM, August 17, 2011  
Anonymous Nik S said...

Scones are the best breakfast item or afternoon tea accompaniment, yours look delicious and I can't wait to try out your recipe!

9:06 AM, August 17, 2011  
Blogger Claudia said...

If being sick means there are more than enough scone recipes to go around, then sign me up for the symptoms. This is lovely and rustic and most places cannot make them. A book filled with scone recipes is your best defense in getting a proper scone. Like this one. (And I have a history of making your scones.)

10:22 AM, August 17, 2011  
Anonymous Anonymous said...

I live in NH, a good hour from Standard Baking Co, and we will find any excuse to head up there (FYI to any who haven't been: Portland ME has some AMAZING restaurants) and buy bread and cookies and scones. Thank you for sharing this recipe!


11:28 AM, August 17, 2011  
Blogger mummydinosaur said...

Yum. I made these tonight (although mine are much rougher than yours) and they are divine. I don't think I'll get to test how long they last as we are already down three. (My husband tells me the cat is eating them..)

9:51 PM, August 17, 2011  
Anonymous Luci said...

Hi Molly,

there is something that you should see, if you haven't already -

these "moving recipes" by husband & wife duo, Tiger In A Jar. Beautifully shot, they reminded me of your photos a lot.

Asparagus ribbon salad: http://vimeo.com/25385248

and Beet Cake:

enjoy. Thanks for all you do, and cheers from Munich!

2:00 AM, August 18, 2011  
Blogger Lorelei said...

You've sold this recipe to me! I love a proper scone. Blackberries are just about ripe here in the bushes outside

2:49 PM, August 18, 2011  
Anonymous Kimby said...

Food that's so memorable you think about it later... that's the mark of a "keeper" recipe, and this is one of them. Thanks, Molly!

3:20 PM, August 18, 2011  
Blogger Keri said...

I made these and love them (mmmm jammy blackberries!), but my dough was very wet, and so they spread out a lot. Wondering whether this was because I subbed out half of the AP flour for spelt flour? A smidge too much cream? Any thoughts would be appreciated!

10:43 PM, August 18, 2011  
Anonymous Stonehead said...

I'm a big fan of "so-so" recipes. Why? Because without them, the really special recipes wouldn't stand out anywhere near as much.

7:55 AM, August 19, 2011  
Anonymous Anonymous said...

Made these this morning and they were delicious (first scones i've ever made too.. :o) )

Do they freeze well?

10:03 AM, August 19, 2011  
Blogger Molly said...

MChaotic, I've never had to switch the pans for this recipe. They seem to bake pretty evenly. But it's not a bad idea...

Maria, half-and-half is a dairy product that's sold in most stores in the US. Here's a description of it.

Keri, I think the spelt flour is the problem. Alternative flours like spelt flour aren't standardized the way commercial all-purpose flours are, and the grind size varies from brand to brand, so it can be a challenge to measure by volume. I think it's difficult to substitute spelt flour for all-purpose and get easily predictable results. Also, spelt flour has a lower gluten content than all-purpose. I'm guessing that your scones spread because the spelt flour doesn't give the dough the same kind of structure that all-purpose flour does.

Anonymous, these should freeze beautifully.

10:36 AM, August 19, 2011  
Anonymous meg said...

Bless you. I can always use another scones recipe. I never tire of the variety of the scone family.

3:03 PM, August 19, 2011  
Blogger Rickie said...

Yum yum yum! I live in Portland and LOVE Standard Baking Co! What a nice morning surprise to read about your Maine experience! :) Reading your blog makes me feel like I am being personally handed amazing recipes from an amazing cook, and while I think I am good in the kitchen, I can really use all the help I can get! Thank you for making cooking feel more possible for me! :)

6:32 AM, August 20, 2011  
Blogger Sarah Woehler Michaud said...

Love your blog, and your photos and recipes.

7:23 AM, August 20, 2011  
Anonymous Allison Driscoll said...

Molly thank you for sharing your lovely scone recipes. They are a wonderful weekend treat. There is a wonderful little cookbook called Simply Scones by Leslie Weiner and Barbara Albright. The recipes are simple and delicious! More scone recipes for you to play with.

8:22 AM, August 20, 2011  
Anonymous Juanita said...

I made these with wild blackberries I picked while walking my dog, Barney. They are so good! I can't wait to try making them with wild huckleberries from the nearby mountains.

9:10 AM, August 20, 2011  
Anonymous Russell at Chasing Delicious said...

I love the idea of cakey scones. This recipe sounds incredible and I love the idea of blackberries in it. I recently made cherry and orange scones and was pleasantly surprised by them. Seeing as blackberries are one of my favorite berries I will definitely have to give it a try. Thanks for sharing! I am excited.

6:14 PM, August 20, 2011  
Anonymous Jen@foodorleans said...

I love blackberries in muffins and scones. Golden raisins sound good too!

10:03 AM, August 21, 2011  
Blogger Meredith said...

Are rolled oats the same as oatmeal?

10:42 AM, August 21, 2011  
Blogger Rickie said...

I just made the scones and not only are they delicious they were so easy! I also make a tomato sauce (the Marcella Hazan version)and prepped the simplest roasted chicken recipe for tomorrow nights dinner! This might have been my most productive night in the kitchen ever! :) I love your blog Molly, thank you!

9:10 PM, August 21, 2011  
Blogger Rickie said...

oh, and I might have posted about it on my blog :) www.anadventurouslittlelife.blogspot.com

9:11 PM, August 21, 2011  
Blogger MeLikeyUK said...

As a Scottish lassie, this recipe resonates with me. What better delight to greet you in the morning?
And just think...Stevie Nicks probably paid good money to have her hair like that, while you have it natural and free ;-)

6:50 AM, August 22, 2011  
Anonymous Rachel said...

Thanks for sharing this recipe! I made the scones this weekend and they were fabulous.
By the way, I found that if I sprinkled the berries on the mixed dough and then gently folded them in with a rubber spatula, not too many of them got smooshed.

11:47 AM, August 22, 2011  
Blogger Sarah said...

Crazy girl, one can never have too many scone recipes!

6:14 PM, August 22, 2011  
Blogger Jennifer said...

I love that when I stumble across a new blog, it always seems to be for a reason. For you, it's multiple reasons. I came here first because another blogger mentioned she just read your book, which I now just put on hold at my library. Then I read your post about your writing experience, and I joined you in finally feeling not so alone. Then I read this recipe post, just after I was thinking to myself this morning that I want to bake summery scones of some kind. And this recipe couldnt be more perfect! Oh, and now I'm also subscribing to your podcast too!

7:51 AM, August 25, 2011  
Blogger becca said...

Yum looks delicious. It made me want to get up and make some right now! But I will make these for my blog later.

5:19 AM, August 26, 2011  
Anonymous Hannah said...

Oh, I am so happy I saw your scone recipe...headed to the kitchen to bake these before my boys wake up. Thank you for sharing!

8:00 AM, August 26, 2011  
Anonymous Anonymous said...

@ Quinn - I think you maybe thinking of a Rock Cake


Hope this helps.

11:38 AM, August 27, 2011  
Anonymous Jenn Ottawa said...

Thank you for posting this scone recipe. I made them on Sunday to take to Folkfest. I ate them while sipping a cappucino, sitting on a hillside listening to Royal Wood. Fantastic! I used a mix of white and whole wheat flour and mixed berries. Will definitely make them again.

9:20 AM, August 30, 2011  
Blogger olan said...

I used to make those scones at Standard! I recommend dusting the counter with flour and oats since the dough is very sticky and you get extra oat-y crunch. The turbinado sugar garnish adds excellent crispiness and sweetness since the scone isn't very sweet. Rolling the turbinado and oat garnish into the scones before cutting prevents them from falling off but don't over do it or it won't look rustic.

10:09 PM, August 31, 2011  
Anonymous Pauline said...

I just picked 34 cups of blackberries from the brambles taking over my front yard. I'll definitely try these out while using a few of my berries.

8:05 PM, September 01, 2011  
Blogger Em Rohrer said...

I just finished baking these - and WOW they're absolutely amazing! Still retain that scone-y texture without being dry...this will quickly become one of my staple recipes - thanks!

2:52 PM, September 03, 2011  
Anonymous Anonymous said...

I must say, this was my first attempt at scones. I had to try these because I live in Portland, ME and I did actually have wild blueberries in my fridge! These were out of this world. I LOVE the fact that they are not overly sweet. They have just the right amount of sweetness. This is a keeper recipe for sure. Awesome recipe!!!!

6:27 AM, September 05, 2011  
Blogger jora said...

I've stumbled down a rabbit hole of Stevie Nicks videos too and I think I played this particular video about 72 times in a row. It is probably my favorite thing ever on youtube.


8:51 PM, September 10, 2011  
Anonymous Hanna said...

Molly these were so good. I pulled them out of the oven and told my husband that I need to become a caterer or open up a bakery--they were that good!
I am reading A homemade life and I love it.
Thanks for everything.

8:54 PM, September 14, 2011  
Blogger jessica. said...

I've made these a few times now, with different fruit each time (PEACHES, y'all, do it), and I've found this little tweak to the method really helps to cure that crushing-the-berries ailment:

Toss your fruit into the dry mixture to blend it well, and then pour the vanilla'ed HnH over top (drizzle it around a bit). I let it sit for about two minutes, then come back and give it a quick 1-2-3 stir, and it's perfect!

6:53 PM, September 16, 2011  
Blogger Molly said...

Thanks, Jessica! Can't wait to try your method...

8:50 PM, September 16, 2011  
Anonymous MakeHappy said...

Molly, I made these scones this week. Thanks for a great recipe! They turned out great - full of oat and not overly sweet. I wrote about it here:


9:38 AM, September 28, 2011  
Anonymous Karriann Graf said...

I appreciate this recipe!
I love the food. I know for sure it taste great!

1:39 PM, October 12, 2011  
Blogger Unknown said...

molly, stephanie stiavetti from theculinarylife.com/wasabimon is my GF and makes your scones for me all the time but she leaves out most of the sugar! i love them! they are the best scones i've tasted... thanks so much for the recipe :) i'm a designer and your blog is beautiful :)

12:32 AM, December 03, 2011  
Blogger Sara said...

I can't believe I never tried this recipe until now! I'm glad for the previous experience though - I went a bit off the rails. I used Jessica's method of tossing the fruit with the dry ingredients first. I also subbed in white whole wheat flour and buttermilk - the result is still light and delicious. Also, I love the food processor butter pulsing method for pastries - but my food processor is a bit small for a recipe as large as this one. It finally dawned on me to dump out about 2/3 of the flour mixture before pulsing the butter. Anywho, they are great - I love a scone that comes together this easily.

6:16 PM, June 22, 2014  

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