Blueberry Oatmeal Scones

Don’t be fooled by the presence of the word “scone” in this recipe. These are not dry biscuits that require a 10-second dunking in coffee to prevent them from sucking all the moisture from your mouth as you chew. No, these scones – for lack of a better term – are moist, and full of blueberry goodness. They should be called Disappearing Blueberry Scones, because practically as soon as they come out of the oven, they’re gone. Plus, they’re hearty enough to offer a filling and lasting breakfast on their own.

Blueberry Oatmeal Scones

1 1/2 cups rolled oats
1 cup all-purpose flour
1/3 cup white sugar
3/4 teaspoon baking soda
3/4 teaspoon baking powder
6 tablespoons butter, cubed
3/4 cup milk
1 cup fresh blueberries, or frozen blueberries, thawed
2 tablespoons flax seed meal
1 teaspoon ground cinnamon (optional*)

Preheat oven to 375 degrees F. Lightly grease a baking sheet. Stir the oatmeal, flours, sugar, baking soda, and baking powder together in a mixing bowl. Use a pastry cutter or two forks and cut in the butter with the flour mixture until crumbly and well blended. Stir the milk into the flour mixture until just combined. Mix in flax seed and cinnamon, if desired. Add a splash of milk if necessary to maintain wet dough consistency. Lightly stir in the pecans and blueberries. Divide the dough into 6 to 8 balls, and place them on the greased cookie sheet. Bake about 20 to 25 minutes, until lightly browned.

*The cinnamon is a killer addition, seriously. One day I decided that cinnamon sounded like it might be good in the scones, so I tried it. Totally worth it. Plus – bonus! – it makes the kitchen smell even better while these beauties are baking.
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