Blueberry Scones Starbucks Copycat Recipe 395 Food

BLUEBERRY OAT SQUARES - STARBUCKS COPYCAT

Steps:

• Filling: In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes. Whisk in cornstarch and boil, stirring, until thickened, about 1 minute. Place plastic wrap directly on surface; refrigerate until cooled, about 1 hour or up to 1 day before using.
• Base/Topping: In a large bowl, stir together the oats, flour, brown sugar, salt and baking soda. Cut in the butter to form a crumbly mixture. Reserve 1 1/2 cups of the crumbs, and pat the rest evenly into the bottom of a greased 9 x 13 inch pan.
• Spread the blueberry mixture over the base. Crumble the reserved amount of the base/topping over the blueberry mixture.
• Bake at 350 degrees F until light golden, about 40-45 minutes. Let cool completely on rack as these cut better when they are fully set. (Make-ahead: Cover and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.).

LIKE STARBUCKS BLUEBERRY / RASPBERRY SCONES

Steps:

• Preheat oven to 400 degrees. Grease cookie sheet lightly with butter or oil.
• In large bowl, combine flour, oats, baking soda, baking powder and dash of salt. Add in vegan sugar, butter (softened), lemon juice, and soymilk and mix until just combined.
• Stir in blueberries and/or raspberries LAST and gently mix. Do not over mix!
• (Over mixing dough with berries can cause your scone to have a dullish purple/gray hue rather than a warm buttery color.)
• Drop dough into 6-7 circular clumps on cookie sheet and bake for 10-15 minutes, or until lightly browned on top.