Blueberry Scones

By á-2721

Ingredients

• 1 c whole wheat flour
• 1/2 c plus 2 T old fashioned oats
• 1/2 c packed brown sugar
• 1 t baking powder
• 1/2 stick unsalted butter (1/4 c), frozen
• 1 egg beaten
• 1/3 c light sour cream
• 1 t vanilla extract
• 1 c fresh blueberries
• 1 T course sugar

Preparation

Step 1

Preheat oven to 350 degrees and line baking sheet with parchment.
In a bowl, mit flour, 1/2 c oats, brown sugar and baking powder. Grate butter into flour mixture using the largest holes of a box grater; mix.

In a small bowl, whisk egg, sour cream, and vanilla. Stir in berries. Gently stir liquid mixture into flour mixture until just combined. Use your hands to bring dough together. Refrigerate 15 minutes if sticky.

Mix remaining 2 T oats with course sugar. Sprinkle half of it over a cutting board. Form dough into 2 4 in. rounds using your hands. Set them in oat mixture; press lightly. Top with remaining oats and sugar.

Cut rounds into 6 wedges each. Set on cookie sheet at least 1 in. apart; bake for 24-26 minutes.