Whole Wheat Scones with Oatmeal and Blueberries
3 cups whole wheat flour
½ cup white sugar
5 teaspoons baking powder
½ teaspoon salt
1 teaspoon ground cinnamon
12 tablespoons butter
cubed and chilled
1 cup half-and-half
1 cup blueberries
½ cup rolled oats
2 tablespoons raw sugar
or to taste
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
Whisk flour, sugar, baking powder, salt, and cinnamon together in a bowl. Cut in butter cubes with a pastry cutter or 2 knives.
Mix half-and-half and egg together in a bowl. Mix into the flour-butter mixture. Fold in blueberries and oats.
Turn dough out onto a lightly floured surface and divide in half. Roll each half into a circle and cut each into 8 wedges. Transfer scones to the prepared baking sheet; sprinkle raw sugar over the top.
Bake in the preheated oven until golden brown, 12 to 15 minutes.
There are no reviews for this recipe yet, use a form below to write your review