Ingredients
16
16 servings
- •3 cups whole wheat flour
- •0.5 cup white sugar
- •5 teaspoons baking powder
- •0.5 teaspoon salt
- •1 teaspoon ground cinnamon
- •12 tablespoons butter, cubed and chilled
- •1 cup half-and-half
- •1 egg, beaten
- •1 cup blueberries
- •0.5 cup rolled oats
- •2 tablespoons raw sugar, or to taste
Instructions
- 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.
Nutritional Facts
Per 16 servings
- Calories: 223
- Carbohydrate: 28g
- Fat: 11g
- Fiber: 3g
- Protein: 4g
- Sugar: 9g
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