Blueberry Oatmeal Scone Cookies

I love a good scone.  You know the kind I mean: moist, chewy and packed with flavor.  A sugary top never hurts, either, right?  Since I’m not a breakfast person, I rarely get to enjoy them.  So, I decided to come up with a way to enjoy the taste and texture of a scone in the form of a cookie.

Buttermilk and blueberries are always a good choice, and when you add a few other things to the mix in just the right order, you get a cookie that’s crispy on the outside, and soft and chewy on the inside…just like a scone!

Plus, you get to feel like you’re eating something they’d serve at Downton. And I’m a firm believer that we all need a little Downton in us!  I wonder if the Crawleys would care for some scone cookies?  It might make things a bit easier for them…

After all, cookies for breakfast sounds good to me!

Blueberry Oatmeal Scone Cookies

Makes 8-10 cookies

Ingredients:

• 2 cups flour
• 1 cup oats
• 2 teaspoons baking powder
• 1/4 teaspoon cinnamon
• Pinch of salt
• 1 stick unsalted butter, at room temperature
• 1 cup brown sugar
• 1 egg
• 1 tablespoon vanilla extract
• 1/2 cup buttermilk
• 1 cup fresh blueberries
• {Optional} 1/4 cup sanding sugar

Instructions:

• Pre-heat the oven to 350° and line two baking sheets with parchment paper.
• In a large bowl, whisk together the flour, oats, baking powder, cinnamon and salt.  Set aside.
• In the bowl of your mixer, beat together the butter and brown sugar on medium-high speed until light and fluffy.
• Beat in the egg and vanilla extract until well combined.
• On low speed, mix in half of the flour mixture until just combined.
• Mix in the buttermilk.
• Add in the rest of the flour mixture, and mix on low speed until combined.
• Gently stir in the blueberries with a wooden spoon or spatula.
• Use a large ice cream scoop (or a 1/4 measuring cup) to scoop out of the cookie dough onto the lined baking sheets.
• Sprinkle the tops of the cookies with sanding sugar, if using.
• Bake at 350° for 20-25 minutes, rotating the baking sheets halfway through, until the cookies are completely set and the edges are golden.
• Remove from the oven and cool completely before enjoying.

Original recipe by La Casa de Sweets