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

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