½cupwhole wheat pastry flour (I used white wheat flour)
1cupold-fashioned rolled oats, uncooked
2tablespoonsfirmly packed light or dark brown sugar
1tablespoonbaking powder
⅛teaspoonsalt
¼cupbutter, cut into little pieces
½cupfresh blueberries
¾cuphalf-and-half
2teaspoonsold-fashioned oats (optional)
1teaspoonsugar (optional)
Instructions
Position a rack in the center of the oven and preheat to 350F. Line a baking sheet with parchment paper or a silicone liner (or lightly grease it).
In a large bowl, whisk together the flours, oats, brown sugar, baking powder, and salt.
Add the butter and using a pastry blender or your fingertips, work it into the flour mixture until it's crumbly and just a few pea-size pieces of butter remain. Add blueberries.
Gradually add the half-and-half while mixing continuously and continue to mix until the dough comes together. (The dough will be very sticky.)
Drop ⅓ cup mounds of the dough onto prepared baking sheet, spacing them about 3 inches apart. If desired, sprinkle the tops with the additional 2 teaspoons of oats and teaspoon of sugar.
Bake the scones for 25-30 minutes, until the centers are firm to the touch and they are slightly golden in color.
Remove from the oven and transfer the scones to a rack for cooling before serving.
Recipe Notes
Serving size:1 sconeClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.8*SmartPoints (Green plan)8*SmartPoints (Blue plan)6*SmartPoints (Purple plan)6*PointsPlus (Old plan)
Nutrition Facts
Blueberry Oat Scones Recipe
Amount Per Serving (1 blueberry oat scone)
Calories 213Calories from Fat 95
% Daily Value*
Fat 10.5g16%
Carbohydrates 26.2g9%
Fiber 1.7g7%
Protein 4.3g9%
* Percent Daily Values are based on a 2000 calorie diet.