Muffins and scones

Made with rolled oats, zest from one lemon about and blueberries. 40 min, makes 12, 14 ingredients.

Recipe by madaboutfood.co

Prep

10 min

Cook

20 min

Total

40 min

Makes

12

Ingredients

• 2 cups all purpose flour (scooped and leveled with spoon and knife)
• 1/2 cup rolled oats
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1 stick salted butter (very cold)
• Zest from one lemon - about 1 tbsp
• 1 cup fresh blueberries
• 3/4 cup heavy cream
• 1 egg
• 2 tbsp lemon juice
• 1 cup powdered sugar
• 2 tbsp lemon juice
• 1 tbsp heavy cream

Instructions

Method by madaboutfood.co. Cook it from their page if you can, so the people who developed and tested it get the visit.

1. Preheat oven to 400F and line a baking sheet with parchment paper
2. Mix flour, oats, sugar, baking powder, salt and lemon zest together in a large mixing bowl. Using a cheese grater, grate cold butter directly into the mixing bowl. Mix together with clean hands until just combined
3. Mix the blueberries into the large mixing bowl. In a separate bowl, whisk together egg, heavy cream and lemon juice. Add wet ingredients to the dry bowl and combine with a silicone spatula.
4. Turn dough out on a floured surface and shape into a circle that is about 1 inch thick and 12 inches in diameter. Cut into 6 even triangles.
5. Place on the parchment lined baking sheet with some space between each scone. Bake at 400F for 16-18 minutes, until golden brown on top.
6. Once fully cooled, whisk glaze ingredients together and drizzle a generous amount of the glaze over the scones