Rustic Oatmeal Scones

Ingredients

• 1-1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/4 cup frozen butter, cubed
• 2 cups quick-cooking oats
• 1 cup dried blueberries
• 1 cup full-fat Greek yogurt
• 3 tablespoons milk, divided
• Coarse sugar

Directions

• 1. Preheat oven to 400°. In a large bowl, whisk the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in oats and blueberries. In another bowl, whisk yogurt and 1 tablespoon milk until blended; stir into crumb mixture just until moistened.
• 2. Turn onto a lightly floured surface; knead gently 10 times. Divide dough in half; pat each into a 7-in. circle. Cut each into 8 wedges. Place wedges on a baking sheet coated with cooking spray. Brush tops with remaining milk. Sprinkle with coarse sugar.
• 3. Bake until golden brown, 13-15 minutes. Serve warm.

Adapted from Taste of Home Diabetic Recipes