Berry Oat Scones

one of my favorite things about this time of year is that berries are everywhere. and because they're in season, you don't have to spend six dollars on a scant cupful. here in virginia, we're surrounded by orchards and fruit farms where we can grab a bushel and pick for ourselves. delightful.

i seem to throw them into all sorts of things... ice cream, pies, salads. but i've always been a sucker for a scone. the best of both a biscuit and a muffin, scones are baked with butter and sugar. somehow they make a simple breakfast feel a little fancier.

Berry Oat Scones

150      grams gluten free rolled oats

100      grams superfine brown rice flour

45        grams sorghum flour

45        grams tapioca flour

48        grams (1/3 cup) dark brown sugar

1          tablespoon baking powder
4          teaspoons ground golden flax

1/2       teaspoon ground cinnamon

1/2       teaspoon salt

8          tablespoons (4 ounces) chilled butter

1/2       cup heavy cream

1          large egg

1          large egg yolk
1         cup fresh blueberries and raspberries
Cooking spray
2         tablespoons turbinado sugar

1. Preheat oven to 400`. Combine oats and next 8 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender, or carefully with fingers, until mixture resembles coarse meal.

2. Combine cream and next 2 ingredients in a medium bowl or measuring cup. Add cream mixture to dry ingredients; stir until combined. Add berries and gently stir to combine.

3. Form dough into an 8-inch circle on a baking sheet coated with cooking spray, using very lightly floured hands. Chill dough for 30 minutes.

4. Cut dough into 8 wedges, leaving room between to spread while baking without touching. Sprinkle with turbinado sugar.  Bake at 400` for 18-20 minutes or until golden brown. Allow to cool completely on wire racks.

Yield: 8 servings.

this one's also based on ruhlman's ratio, a smart way to prepare any baked good, similar to the maple oat nut version i made last month.

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