iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Chocolate Chip and Peanut Blondies

Ingredients:
1 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter
1 1/4 cups (packed) golden brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup salted roasted peanuts, divided
1/2 cup bittersweet chocolate chips (about 3 ounces)
divided

Instructions:
Preheat oven to 350°F. Butter and flour 8x8x2- inch metal baking pan. Whisk 1 cup flour, salt, and baking soda in medium bowl to blend. Melt 1/2 cup butter in heavy large saucepan over low heat. Remove from heat; add sugar and whisk until smooth. Cool mixture 2 minutes; whisk in eggs and vanilla. Using flexible spatula, stir in flour mixture, then half of peanuts and half of chocolate chips. Spread batter in prepared pan; sprinkle with remaining peanuts and chocolate chips.
Bake blondies until golden, tester inserted into center comes out clean, and edges just begin to pull away from sides of pan, about 30 minutes; cool completely in pan on rack. DO AHEAD: Can be made 2 days ahead. Cover tightly and store at room temperature.
Cut blondies into 16 squares; serve.
Grilled Salmon Wrapped in Lemon and Bay Leaves

Ingredients:
4 3/4-ounce packages fresh bay leaves, divided
6 to 7 lemons, very thinly sliced into rounds, divided
1 3-pound center-cut salmon fillet with skin
Coarse kosher salt
Olive oil (for drizzling)
kitchen string
Large fish-grilling basket

Instructions:
Arrange eight 24-inch-long pieces of kitchen string, side by side and 1 1/2 inches apart, on surface. Overlap bay leaves atop strings in rectangle about same size as fish. Top bay leaves with overlapping rows of lemon slices. Sprinkle fish skin with coarse salt and freshly ground black pepper; place fish, skin side down, on lemon slices. Sprinkle fish flesh with coarse salt and pepper; drizzle with olive oil. Top with overlapping rows of lemon slices, then bay leaves. Tightly tie strings, securing lemon slices and bay leaves to fish. Place fish packet in grilling basket; close basket (basket does not have to close completely in order to support fish). DO AHEAD: Can be made 2 hours ahead. Chill salmon in basket. Bring to room temperature before grilling.
Prepare barbecue (medium-high heat). Grill fish in basket until just firm to touch and thermometer inserted into thickest part registers 135°F, holding basket sides together to turn fish, about 20 minutes per side. Transfer fish to platter, with string knots up. Remove strings, bay leaves, and lemons from top side. Drizzle with oil; serve.
Manchego Cheese and Garlic Dogs

Ingredients:
2 large heads of garlic, top 1/2 inch cut off
5 teaspoons extra-virgin olive oil, divided
1/2 cup diced drained roasted red peppers from jar
1 tablespoon chopped fresh parsley
Coarse kosher salt
6 grilled hot dog buns or 2 1/2-inch-wide pieces ciabatta or pain rustique, cut to length of hot dogs and split lengthwise
6 grilled all-beef hot dogs
2 ounces Manchego cheese,* grated
Sherry wine vinegar or balsamic vinegar

Instructions:
Preheat oven to 400°F. Place each head of garlic, cut side up, in center of square of foil; drizzle each with 1 teaspoon oil. Enclose garlic in foil. Place packets on oven rack; roast until garlic is tender, about 45 minutes. Open packets; cool 15 minutes.
Squeeze garlic cloves into small bowl. Mash enough roasted garlic to measure 1/4 cup (reserve remaining garlic for another use). Transfer 1/4 cup mashed garlic to bowl. Mix in 3 teaspoons oil, red peppers, and parsley. Season with coarse salt and pepper.
Arrange buns on plates. Top each with grilled hot dog, then cheese, garlic relish, and drizzle of vinegar.
A Spanish cheese made from sheep's milk; available at some supermarkets and at specialty foods stores.
Blueberry Crumb Bars

Ingredients:
2 cups all purpose flour
1 cup old-fashioned oats
1 cup (packed) golden brown sugar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup (2 sticks) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup sliced almonds
3 cups fresh blueberries (about 15 ounces) or one 12-ounce package frozen blueberries (do not thaw)
1 cup blueberry preserves (10 to 11 ounces)
1 tablespoon all purpose flour
1 teaspoon finely grated lemon peel

Instructions:
Preheat oven to 375°F. Butter bottom of 13x9x2-inch metal baking pan. Whisk flour, oats, sugar, salt, and cinnamon in large bowl. Add 1 cup butter; rub in with fingertips until mixture sticks together in small clumps.
Transfer 2 cups to medium bowl; mix in almonds and reserve for topping.
Press remaining crumb mixture evenly onto bottom of prepared pan. Bake crust until golden and just firm to touch, about 22 minutes. Cool 10 minutes.
Mix all ingredients in medium bowl. Spread evenly over crust in pan, then sprinkle reserved topping over.
Bake bars until filling bubbles thickly at edges and topping is golden brown, about 40 minutes; cool in pan on rack. Cut lengthwise into 4 strips, then cut each strip into 6 pieces, forming 24 bars.
Lemon Cheesecake Squares with Fresh Berries

Ingredients:
9 whole graham crackers, 5 tablespoons butter, 1 8-ounce package cream cheese, room temperature, 1/3 cup sugar, 1 large egg, 3 tablespoons sour cream, 2 tablespoons fresh lemon juice, 2 teaspoons finely grated lemon peel, 1 teaspoon vanilla extract, Fresh berries

Instructions:
Preheat oven to 350°F. Fold 16-inch long piece of foil to 8x16-inch strip; place in 8x8x2-inch metal baking pan, leaving overhang on 2 sides. Repeat with another sheet of foil in opposite direction, lining pan completely. Butter foil.
Place graham crackers in heavy-duty plastic bag. Using rolling pin or mallet, crush crackers finely. Melt butter in medium skillet over low heat. Remove from heat; add crumbs and toss to coat. Press crumbs evenly onto bottom of prepared pan. Bake crust until deep golden, about 12 minutes. Cool crust while preparing filling.
Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Beat in egg and sour cream, then lemon juice, lemon peel, and vanilla. Spread batter over crust.
Bake cheesecake until slightly puffed and set in center, about 30 minutes; cool completely in pan on rack. Chill cheesecake until cold, at least 2 hours. DO AHEAD: Can be made 1 day ahead. Cover; keep chilled.
Using foil overhang as aid, lift cheesecake from pan. Cut into 16 squares; arrange on platter. Top each square with berries. Chill until ready to serve, up to 3 hours. Serve chilled.
Chickpea Pizza

Ingredients:
1 1/3 cups chickpea flour*
1/2 teaspoon (generous) salt
2 cups water, divided
1 teaspoon minced fresh rosemary
Nonstick vegetable oil spray
6 tablespoons extra-virgin olive oil, divided
6 tablespoons finely grated Parmesan cheese, divided
1/2 teaspoon freshly ground black pepper
divided

Instructions:
Sift chickpea flour and salt into large bowl. Gradually add 2/3 cup water, whisking until smooth. Whisk in 1 1/3 cups water and rosemary. Let stand 30 minutes.
Preheat broiler. Spray large nonstick broiler proof skillet with nonstick spray. Add 1 tablespoon oil; heat over medium-high heat. Whisk batter. Pour half of batter into skillet; drizzle with 2 tablespoons oil. Cook until top is almost set, piercing bubbles with knife, about 4 minutes. Sprinkle with 3 tablespoons cheese and 1/4 teaspoon pepper.
Broil pizza until golden, 4 to 5 minutes. Slide onto platter. Repeat to make another pizza. Cut into wedges; serve hot or warm.
Available at some specialty foods and natural foods stores and at Indian and Middle Eastern markets.
Smoked Duck and Pluot Salad

Ingredients:
2 tablespoons seasoned rice vinegar
2 tablespoons chopped shallot
1 tablespoon chopped peeled fresh ginger
1/4 teaspoon wasabi powder (horseradish powder)*
1/3 cup peanut oil or vegetable oil
6 ounces frisée, torn (about 2 heads)
1/2 cup chopped salted roasted peanuts, divided
3/4 pound Pluots (about 3 large or 5 small), halved, pitted, thinly sliced
3/4 pound smoked duck breast, sliced
5 large Thai basil sprigs or 3 regular basil sprigs, leaves torn, stems discarded
1/4 cup chopped green onions
Mini processor

Instructions:
Puree vinegar, shallot, ginger, and wasabi powder in mini processor. Gradually add oil; puree.
Toss frisée and 1/4 cup peanuts in medium bowl with enough dressing to coat. Divide salad among plates. Arrange Pluots and duck over frisée. Spoon more dressing over salad. Sprinkle with basil, green onions, and remaining peanuts.
Sold in the Asian foods section of some supermarkets and at Japanese markets.
Outside-in Cheddar Sliders on Mini Buns

Ingredients:
1 1/2 pounds ground chuck (20% fat)
4 1-inch cubes sharp white cheddar cheese, each halved
8 soft dinner rolls
split

Instructions:
Divide meat into 8 equal pieces. Shape into balls. Press 1 cheese piece into center of 1 meatball and enclose cheese in meat. Flatten to 21/2- to 3-inch-diameter patty. Repeat to form 7 more patties. Sprinkle both sides of patties with salt and pepper.
Prepare barbecue (medium-high to high heat). Grill patties until cooked to desired doneness and cheese centers soften, about 5 minutes per side for medium. If desired, grill cut side of rolls until toasted, about 1 minute. Transfer patties to rolls; let rest 5 minutes.
Linguine with Summer Succotash

Ingredients:
8 ounces linguine
2 1/2 cups fresh corn kernels (cut from 3 to 4 ears), divided
3 tablespoons olive oil
1 3/4 cups stringless sugar snap peas
1 6-ounce container assorted bab tomatoes, large ones halved
1 1/4 cups sliced fresh basil
3/4 cup freshly grated Parmesan cheese plus additional for serving

Instructions:
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1 cup cooking liquid. Place 1/2 cup cooking liquid in blender. Add 1/2 cup corn; blend until smooth. Heat oil in heavy large skillet over medium heat. Add peas and remaining 2 cups corn. Sprinkle with salt and pepper.
Cover; cook until vegetables are crisp-tender, stirring often, about 5 minutes. Add pasta, tomatoes, basil, 3/4 cup cheese, and corn puree. Toss until heated through and sauce coats pasta, adding more cooking liquid if dry, about 2 minutes. Season with salt and pepper. Serve, passing additional cheese.
Beer-Braised Hot Dogs with Braised Sauerkraut

Ingredients:
3 cups refrigerated sauerkraut, rinsed, drained
1/2 cup dark beer (such as porter)
1 tablespoon dark brown sugar
1 12-ounce bottle Belgian kriek (cherry) or raspberry lambic beer
2 tablespoons sugar
6 all-beef hot dogs
6 grilled hot dog buns
Mustard

Instructions:
Simmer sauerkraut, beer, and sugar in heavy large skillet over medium-high heat 5 minutes. Season with pepper.
Bring beer and sugar to simmer in medium skillet over medium-low heat. Add hot dogs; simmer until dogs plump and beer syrup coats lightly, about 8 minutes. Transfer dogs to grill; reserve syrup. Top each bun with grilled hot dog and sauerkraut; drizzle with reserved beer syrup. Serve with mustard.
Harissa-Onion Dogs with Preserved-Lemon Relish

Ingredients:
2 lemons, thinly sliced with peel, seeded
1 cup fresh lemon juice
2 1/2 tablespoons coarse sea salt
1/4 cup finely chopped fresh cilantro
1/4 cup finely chopped fresh mint
1/4 cup extra-virgin olive oil
4 garlic cloves, finely chopped
1 tablespoon olive oil
1 1/2 pounds onions, halved, thinly sliced
1/2 cup water
1 to 1 1/2 tablespoons harissa sauce* or other chile paste (such as sambal oelek)**
3/4 cup (about) purchased hummus
6 grilled hot dog buns or 12x8- or 12 x 9-inch lavash sheets
6 grilled all-beef hot dogs

Instructions:
Bring first 3 ingredients to boil in heavy large skillet over medium heat. Cover and simmer until lemons are tender, about 12 minutes. Uncover; simmer until liquid thickens to syrup, about 8 minutes. Transfer syrup to bowl and cool. Chop lemon slices; add to bowl. Mix in herbs, oil, and garlic.
Heat oil in heavy large skillet over medium heat. Add onions; sprinkle with salt and pepper. Cover; cook until onions are golden, stirring often, about 25 minutes. Add 1/2 cup water and 1 tablespoon harissa. Simmer until water is absorbed, 4 to 5 minutes. Add more harissa, if desired.
Spread hummus on buns or crosswise in strip on each lavash sheet. Top each with grilled hot dog, then onions and relish. Roll up lavash, if using, and serve.
A spicy North African red chile paste; available at some specialty foods stores and at Middle Eastern markets.
** Available in the Asian foods section of many supermarkets and at Asian markets.
Ginger and Honey Baby Back Ribs

Ingredients:
2 2 1/4-to 2 1/2-pound baby back pork rib racks, cut into 6-to 7-rib sections
1/4 cup chopped peeled fresh ginger
6 garlic cloves, chopped
1 tablespoon sugar
1 tablespoon coarse kosher salt
1 tablespoon freshly ground black pepper
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons fish sauce (such as nam pla or nuoc nam)*
6 teaspoons coarse kosher salt, divided
6 teaspoons ground white pepper, divided
3 large limes, halved
Nonstick vegetable oil spray

Instructions:
Place rib racks on work surface. Using small sharp knife, carefully pry papery membrane off underside of each rib section (use caution-it will be slippery). Place ribs on large rimmed baking sheet.
Combine ginger, garlic, sugar, 1 tablespoon coarse salt, and black pepper in processor and puree to blend well. Add honey, soy sauce, and fish sauce and process until blended. Spread spiced marinade on both sides of ribs (about 2 tablespoons marinade per side for each rib section). Cover with plastic wrap and refrigerate at least 4 hours. DO AHEAD: Can be made 1 day ahead; baste ribs occasionally with accumulated marinade on baking sheet. Keep chilled.
Place each of 6 very small bowls on each of 6 small plates. Place 1 teaspoon coarse salt and 1 teaspoon ground white pepper in neat mounds side by side in each bowl, then place 1 lime half on plate next to each bowl.
Spray grill rack with nonstick spray. Prepare barbecue (medium heat). Spoon any juices from baking sheet with ribs over ribs before grilling. Place rib racks, rounded (meaty) side down, on grill rack. Grill ribs, uncovered, 8 minutes per side, then cover barbecue and grill until ribs are cooked through, about 8 minutes longer per side.
Transfer ribs to cutting board. Cut between bones into individual ribs. Transfer ribs to platter. Before serving, allow each diner to squeeze juice from lime into bowl with coarse salt and white pepper and stir until mixed, then dip ribs into sauce.
Available in the Asian foods section of most supermarkets, at some specialty foods stores, and at Asian markets.
Grilled Shrimp with Fiery Lemongrass-Chile Sambal

Ingredients:
6 (or more) Thai bird chiles or 2 (or more) serrano or jalapeño chiles (preferably red), seeded, coarsely chopped
1 1/2 cups coarsely chopped shallots (about 8 ounces)
1/4 cup chopped peeled fresh ginger
3 tablespoons chopped lemongrass (from bottom 4 inches of 2 large stalks)
6 macadamia nuts
4 garlic cloves, coarsely chopped
2 teaspoons (packed) golden brown sugar
2 teaspoons turmeric
1 1/2 teaspoons salt
1 teaspoon ground coriander
1 teaspoon paprika
1 bay leaf, crumbled
1/2 teaspoon freshly ground black pepper
2 tablespoons (or more) vegetable oil
1 cup water
2 tablespoons fresh lime juice
3 tablespoons (or more) vegetable oil
3 pounds uncooked unpeeled large shrimp
or 2 1/2 pounds uncooked peeled large shrimp
deveined
tails left intact

Instructions:
Combine 6 Thai bird chiles (or 2 serrano or jalapeño chiles) and next 12 ingredients in processor. Using on/off turns, blend until finely chopped and paste forms. If spicier sambal is desired, add more chopped chiles to taste and blend again until paste forms. Transfer sambal to small bowl. Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add sambal and cook until fragrant and lightly browned, stirring constantly and adding more oil by tablespoonfuls if mixture is dry, about 7 minutes. Add 1 cup water; reduce heat to medium and simmer until most of water is absorbed but mixture is still creamy, stirring often, about 4 minutes. Transfer to small bowl and cool. DO AHEAD:Can be made 1 day ahead. Cover sambal and chill.
Whisk lime juice, 3 tablespoons oil, and 2 tablespoons sambal in small bowl. DO AHEAD: Can be made 1 day ahead. Cover and chill. Rewhisk marinade before using, adding more oil by teaspoonfuls if marinade is thick.
If using unpeeled shrimp, use kitchen scissors to cut shrimp shell along rounded back of tail; scrape out vein with tip of bamboo skewer or tip of small knife. Place peeled or unpeeled shrimp in large glass baking dish. Brush shrimp all over with marinade. Allow shrimp to marinate at room temperature at least 15 minutes and up to 30 minutes.
Meanwhile, prepare barbecue (medium-high heat). Brush grill rack with oil. Grill shrimp until just opaque in center, 2 to 3 minutes per side. Transfer shrimp to platter. Rewarm remaining sambal and serve alongside for dipping or for spooning atop shrimp.
Unpeeled shrimp cook up more succulent and flavorful but are a bit messier to eat than peeled shrimp (which you can use, if you prefer). For ease of preparation, the seafood department at some supermarkets sells uncooked unpeeled shrimp that have already been deveined.
Cherry Tomatoes Stuffed with Marinated Feta

Ingredients:
1 7-to 8-ounce package feta cheese, cut into 1/2-inch cubes, 2 tablespoons extra-virgin olive oil plus additional for drizzling, 1 tablespoon minced shallot, 1/2 teaspoon chopped fresh oregano, 1 pound large cherry tomatoes, 12 pitted Kalamata olives, halved lengthwise

Instructions:
Toss cubed feta, oil, shallot, and oregano in small bowl. Season with salt and pepper.
Cut 12 tomatoes crosswise in half. Scoop out tomato pulp with melon baller or small spoon. Place tomatoes, cut side up, on serving plate. Sprinkle with salt and pepper.
Stuff hollowed cherry tomatoes with marinated feta. Slide in olive half alongside cheese. Drizzle with additional olive oil. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
Garlic Mojo Hot Dogs

Ingredients:
1/4 cup olive oil, 6 garlic cloves, chopped, 1 tomato, halved, seeded, chopped, 1/3 cup fresh lime juice, 1/3 cup fresh orange juice, 1/2 teaspoon ground cumin, Coarse kosher salt, 6 grilled hot dog buns, 1 1/2 cups finely shredded romaine lettuce, 6 grilled all-beef hot dogs, 2 avocados, halved, pitted, diced, 2/3 cup finely chopped peeled cored pineapple

Instructions:
Heat oil in heavy medium skillet over medium heat. Add garlic; stir 30 seconds. Add next 4 ingredients; bring to simmer. Remove from heat. Season mojo sauce to taste with coarse salt and pepper.
Arrange buns on plates. Top each with lettuce, grilled hot dog, avocado, mojo sauce, and pineapple. Serve with remaining mojo.
Grilled Trout with White Beans and Caper Vinaigrette

Ingredients:
1/4 cup (1/2 stick) unsalted butter
1 tablespoon olive oil
1/4 cup minced shallots
2 tablespoons white balsamic vinegar
1 tablespoon drained capers
1 teaspoon chopped fresh rosemary
1 15-ounce can white beans, rinsed, drained
1 teaspoon finely grated lemon peel
2 10-ounce cleaned boned butterflied trout
1 cup coarsely sliced arugula

Instructions:
Prepare barbecue (medium-high heat). Cook butter in small skillet over medium heat until brown, stirring often, about 4 minutes. Remove from heat. Mix in oil, then shallots, vinegar, capers, and rosemary. Season vinaigrette to taste with salt and pepper.
Mix beans, lemon peel, and 2 tablespoons vinaigrette in medium skillet. Season to taste with salt and pepper.
Brush a little vinaigrette over flesh side of trout; sprinkle with salt and pepper. Place skillet with beans on edge of grill to warm through. Grill trout, flesh side down, until brown, about 2 minutes. Turn trout over; grill until cooked through, about 2 minutes. Transfer trout to plates. Mix arugula into warm beans; spoon alongside trout. Rewarm remaining vinaigrette; spoon over trout and beans.
Coconut-Lime Bars with Hazelnut Shortbread Crust

Ingredients:
1 cup hazelnuts, toasted , husked
1/4 cup sugar
1 1/4 cups all purpose flour
1/4 teaspoon salt
13 tablespoons (1 1/2 sticks plus 1 tablespoon) chilled unsalted butter, cut into 1/2-inch cubes
2 cups plus 2 tablespoons sugar
5 large eggs
3/4 cup fresh lime juice (from about 8 large limes)
1/3 cup all purpose flour
1 tablespoon finely grated lime peel
3/4 cup (packed) sweetened flaked coconut (about 3 ounces)

Instructions:
Position rack in center of oven and preheat to 350°F. Blend nuts and sugar in processor until nuts are finely ground. Add flour and salt; blend 5 seconds. Add butter and process until well blended. Press dough evenly onto bottom of 13 x 9 x 2-inch metal baking pan. Bake crust until golden brown, about 28 minutes; cool completely in pan on rack. Maintain oven temperature.
Whisk sugar and eggs in large bowl until well blended, scraping down sides of bowl occasionally. Whisk in lime juice, then flour and lime peel. Pour filling over crust in pan.
Bake lime bars 25 minutes (filling will not be fully set). Sprinkle coconut evenly over. Bake until filling is completely set, about 10 minutes longer.
Cool bars in pan on rack. Chill uncovered until cold, at least 2 hours. DO AHEAD: Can be made 1 day ahead. Cover and keep chilled.
Cut around pan sides to loosen bars; cut into 24 pieces. Using small spatula, transfer bars to platter; serve chilled.
Hot Dogs with Dal and Red-Onion Raita

Ingredients:
1/2 cup green or brown lentils, 2 1/2 cups water, 1 teaspoon ground cumin, 1/4 teaspoon ground turmeric, Coarse kosher salt, 1/2 medium red onion, cut into 4 wedges, then crosswise into paper-thin slices, 2 tablespoons chopped fresh mint, 2 teaspoons minced seeded red jalapeño or serrano chile, 2 teaspoons fresh lemon juice or lime juice, 2 tablespoons plain whole-milk yogurt, 6 grilled hot dog buns, naan, or pita breads, 6 grilled all-beef hot dogs, Lemon wedges

Instructions:
Rinse lentils; place in medium saucepan. Add 21/2 cups water, cumin, and turmeric; bring to boil. Reduce heat to medium-low; cover and cook until lentils are tender, about 35 minutes. Drain, reserving cooking liquid. Mash lentils in pan to coarse sauce, adding reserved cooking liquid by tablespoonfuls if very thick. Season with coarse salt and pepper.
Mix first 4 ingredients in medium bowl. Fold in yogurt. Season raita with salt and pepper. Let stand 30 minutes.
Arrange buns or bread on plates. Top each with grilled hot dog, dal, and raita. Serve with lemon wedges.
Blueberry Oat Scones

Ingredients:
3 cups all purpose flour
1/3 cup (packed) golden brown sugar
1 tablespoon plus 1 teaspoon baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon coarse kosher salt
11 tablespoons (1 stick plus 3 tablespoons) chilled unsalted butter, cut into 1/2-inch cubes
1 cup plus 3 tablespoons old-fashioned oats
1 cup fresh or frozen blueberries (about 5 1/2 ounces)
1 3/4 cups chilled half and half
1 teaspoon vanilla extract
5 teaspoons raw sugar*

Instructions:
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Line 2 rimmed baking sheets with parchment paper.
Combine flour, brown sugar, baking powder, baking soda, and coarse salt in processor; blend 5 seconds. Add butter. Using on/off turns, blend until mixture resembles coarse meal. Transfer mixture to large bowl. Add 1 cup oats and blueberries; stir to blend evenly.
Stir half and half and vanilla in small bowl. Gradually add to flour mixture, tossing until dough just comes together (dough will be very moist).
Using 1/2-cup measuring cup for each scone, drop dough in mounds onto prepared baking sheets, spacing 3 inches apart. Sprinkle tops with remaining 3 tablespoons oats, then raw sugar.
Bake 15 minutes. Reverse sheets and continue baking until scones are golden and tester inserted into center from side comes out clean, about 12 minutes longer. Transfer scones to rack and cool slightly. Serve warm or at room temperature.
*Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.