Whole Wheat Scones with Oatmeal and Blueberries recipe
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Ingredients
- 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 egg, beaten 1 cup blueberries ½ cup rolled oats 2 tablespoons raw sugar, or to taste
Nutrition Info
- 222.6 caloriescarbohydrate: 28.3 gcholesterol: 40.1 mgfat: 11.3 gfiber: 3.3 gprotein: 4.4 gsaturatedFat: 6.8 gservingSize: -sodium: 298.9 mgsugar: 8.8 gtransFat: : -unsaturatedFat: : -
Directions Whole Wheat Scones with Oatmeal and Blueberries
Directions
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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.