![Whole Wheat Scones with Oatmeal and Blueberries](https://cdn.statically.io/img/www.allrecipes.com/thmb/2W6gWjFGY29gxEWoz24c5vckYnk=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/Whole-Wheat-Scones-with-Oatmeal-and-Blueberries-Kim-2000-847d7a15fae34fbcb45ebac22bb174d4.jpg)
Ingredients
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3 cups whole wheat flour
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½ cup white sugar
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5 teaspoons baking powder
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½ teaspoon salt
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1 teaspoon ground cinnamon
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12 tablespoons butter, cubed and chilled
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1 cup half-and-half
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1 egg, beaten
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1 cup blueberries
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½ cup rolled oats
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2 tablespoons raw sugar, or to taste
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
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Whisk flour, sugar, baking powder, salt, and cinnamon together in a bowl. Cut in butter cubes with a pastry cutter or 2 knives.
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Mix half-and-half and egg together in a bowl. Mix into the flour-butter mixture. Fold in blueberries and oats.
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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.
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Bake in the preheated oven until golden brown, 12 to 15 minutes.
Nutrition Facts (per serving)
223 | Calories |
11g | Fat |
28g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 223 | |
% Daily Value * | |
Total Fat 11g | 14% |
Saturated Fat 7g | 34% |
Cholesterol 40mg | 13% |
Sodium 299mg | 13% |
Total Carbohydrate 28g | 10% |
Dietary Fiber 3g | 12% |
Total Sugars 9g | |
Protein 4g | 9% |
Vitamin C 1mg | 1% |
Calcium 117mg | 9% |
Iron 1mg | 7% |
Potassium 140mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.