Blueberry-Oat Scone Loaf
Pardon the extreme closeup, I just really wanted you to appreciate the fabulous sugar crust on top of this bread–I mean cake–I mean massive scone.
This is the first recipe in the Oat booklet that I marked to try, and it did not disappoint!
My kids devoured it for an after-school snack, and requested it again for breakfast the next morning. It’s so delicious!
The first time I made this scone loaf, I used the lower end of the recommended baking time, judging the done-ness on how golden the top of the loaf had gotten.
That worked out fine, sort of.
As the loaf cooled, the middle started to sink, which let me know before I even cut into it that it wasn’t completely baked.
Sure enough, the very middle of the loaf was still pretty doughy, so I would definitely recommend using the higher end of the baking time as this is a pretty dense loaf.
Blueberry-Oat Scone Loaf (number 1), from the 50 Things to Make with Oats booklet inside Food Network Magazine January/February 2019.
