One of the greatest food memories from my childhood occurred when my mother took me to England. I loved getting to see all the incredible monuments and museums and being introduced to foods and traditions that were completely foreign to me. As a 12 year old, getting to have high tea every afternoon was a truly regal experience for a little girl who fantasized about being a princess. Each day my mom and I would go to different hotels and patisseries at 4pm to enjoy a cup of tea and bite sized scones — freshly made and topped with clotted cream. I so looked forward to it and realized even at that young age how important it was to stop for a few minutes each day, have a conversation and enjoy a special treat (something we rarely get to do in these busy times, if ever).
For kids in America, the closest meal equivalent to afternoon tea is the after school snack. Once in a while, as a special treat, I love to make something like these Blueberry Oat Scones, serve them with a cup of “cold hot tea” (as Kenya calls it) and just sit and talk with the kids. Mornings are always so hectic and dinner time can be a rush for many families to get everyone to the table, so it’s nice sometimes to try and find a moment after school and before dinner to try and take a break, as the English do, and enjoy a few moments with the ones you love most. And of course, the food you eat always makes it that much more memorable.
Blueberry Oat Scones
- 2 cups all purpose flour
- 1 cup old fashioned oats (also know as 5 minute oats)
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup butter (1 stick), chilled & cubed
- 3/4 cup buttermilk
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup blueberries (if using frozen blueberries, add to the batter while frozen)
- Preheat the oven to 375 degrees.
- In a bowl, whisk together the first 5 ingredients until combined.
- Using a pastry cutter or your fingers, rub the butter into the flour/oat mixture until is resembles coarse meal.
- Whisk the buttermilk, egg and vanilla in a separate bowl.
- Pour the buttermilk mixture over the flour/oat mixture and using a fork, stir until combined.
- Stir in the blueberries until just combined.
- Scoop out about 2 tbsp of the batter per scone onto a Silpat or parchment lined baking sheet (I like using an ice cream scooper for this.)
- Bake for 20 minutes.