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Blueberry Oatmeal Maple Scones

I created this scone recipe to feature BetterOats brand instant oatmeal. Using a combination of white and whole wheat flour, substituting pure maple syrup for white sugar, and a reduced amount of butter I was pleased that the scones were tender with just the right amount of sweet. Fresh blueberries are showcased in this tender pastry, with just a hint of cinnamon. These were drizzled with a simple maple glaze, for just a touch of sweet. These can be easily frozen, individually, before baking for an easy breakfast treat on-the go-- without the guilt!

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