Whole Wheat Scones with Oatmeal and Blueberries

Recipe View Preheat oven to 400°F (200°C). Lightly grease a baking sheet or line with parchment paper. (5 minutes)

Recipe View In a large bowl, whisk together the whole wheat flour, granulated sugar, baking powder, salt, and cinnamon. (2 minutes)

Recipe View Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. (5 minutes)

Recipe View In a separate bowl, whisk together the half-and-half and beaten egg. (1 minute)

Recipe View Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix. (3 minutes)

Recipe View Gently fold in the blueberries and rolled oats. (2 minutes)

Recipe View Turn the dough out onto a lightly floured surface. Divide the dough in half, and gently pat each half into a 3/4-inch thick circle. (5 minutes)

Recipe View Using a sharp knife or a bench scraper, cut each circle into 8 wedges. (3 minutes)

Recipe View Transfer the scones to the prepared baking sheet. Sprinkle the tops with raw sugar. (2 minutes)

Recipe View Bake in the preheated oven for 12-15 minutes, or until the scones are golden brown. (15 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. (5 minutes)