Blueberry Oat Scones

Scones may not be a nutritional super food, but they certainly are delicious. And, fortunately, you can easily lighten the traditional scone up a bit without sacrificing any flavor. These scones are made with a mix of oats and flour and vanilla yogurt in place of cream. Whether they are an accompaniment to your morning coffee or afternoon tea, these are sure to delight.

This recipe is adapted from the Swedish magazine, Allt om Mat. It originally appeared in their February 2002 edition; I guess I have been making a version of this recipe for many years now!

Blueberry Oat Scones
gluten-free if you use gluten-free oats and oat flour

Makes about 8 scones1 1/4 cups all-purpose, white whole wheat, or oat flour
3/4 cup old-fashioned oats
1 teaspoon baking powder
1 teaspoon baking soda
1/3 cup sugar
1/4 teaspoon salt
6 tablespoons butter
3/4 cup vanilla yogurt
1/2 cup frozen blueberries

Topping:
3 tablespoons sugar

1. Preheat oven to 425 degrees Fahrenheit. Line two baking sheets with parchment paper.
2. In a large bowl, mix together flour through salt.
3. Slice butter into chunks and use your fingers to mix it into the flour mixture.
4. Add the vanilla yogurt and use a wooden spoon to stir until just combined. Add the frozen blueberries and stir until they are just combined as well.
5. Place about 3 tablespoons of sugar onto a plate. Scoop out scones using spoons. Dip the top into the sugar and then place onto prepared baking sheet.
6. Bake for about 15 minutes, or until golden brown. Cool on a wire rack. Enjoy!