Blueberry Oatmeal Scones

Recipe View Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. (5 minutes)

Recipe View In a large mixing bowl, combine the rolled oats, whole wheat flour, all-purpose flour, sugar, baking soda, and baking powder. (2 minutes)

Recipe View Using a pastry cutter or your fingertips, cut in the cold butter until the mixture resembles coarse crumbs. (5 minutes)

Recipe View Stir in the 3/4 cup of milk until just combined. Be careful not to overmix. (1 minute)

Recipe View Gently fold in the chopped pecans and blueberries. (2 minutes)

Recipe View Turn the dough out onto a lightly floured surface. Gently pat it into a 1-inch thick circle. (3 minutes)

Recipe View Using a sharp knife or a pastry cutter, cut the circle into 8 wedges. (1 minute)

Recipe View Place the scones onto the prepared baking sheet. Brush the tops with the remaining 2 tablespoons of milk. (2 minutes)

Recipe View Bake in the preheated oven for 20 to 25 minutes, or until lightly golden brown. (25 minutes)

Recipe View Let the scones cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)