Description

Yummy, fruity and healthy, warm from the oven. The secret to moist texture is blended oatmeal. True comfort food!

Ingredients

  • 1/4 cup WEM cold, cooked thick rolled oats, blended in blender or food processor
  • 1 ½ cups WEM Biscuit Mix
  • ¼ cup brown sugar
  • 4 tablespoons butter or vegetable oil
  • 1 cup fresh or partially frozen blueberries
  • 1 cup plain, nonfat yogurt

Streusel Topping

  • ¼ cup uncooked WEM Thick Rolled Oats
  • ½ teaspoon cinnamon
  • 2 tablespoons brown sugar
  • 1 tablespoon melted butter

Instructions

Hands on Time: 10-12 minutes
Baking Time: 12 minutes
Total Time: 24 minutes
Yield: 12-15 biscuits

  1. Preheat oven to 450°F.
  2. Stir together streusel topping. Set aside.
  3. Process cooked oatmeal.
  4. Cut butter or oil into the biscuit mix with your fingers or a pastry cutter until the texture of dry oatmeal. (This can be done in a food processor but be careful not to over-process. Usually, about 5 pulses will do.)
  5. Add sugar.
  6. Stir in oats and blueberries.
  7. Mix in yogurt stirring just until moistened.
  8. Turn out onto a lightly floured surface and knead twice.
  9. Pat or roll dough (gently) to a ½ inch thickness and a 10-inch circle.
  10. Cut scones into 8-10 wedges with a sharp knife.
  11. Coat baking sheet or pan with cooking spray.
  12. Place scones on a baking sheet.
  13. Sprinkle streusel mix on top.
  14. Bake for 12-15 minutes, until golden brown.