Blueberry Oat Scones

  • 3 cup flour
  • 1 1/2 cup oats
  • 2/3 cup sugar
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 2/3 cup margarine
  • 2 eggs
  • 1 cup orange juice (substitute any juice)
  • 2 cup blueberries, unthawed image placeholder

Preheat oven to 375° F. Spray large cookie sheet with pam. Put first six ingredients into bowl and stir. Cut in melted margarine and then add eggs and juice. After thoroughly mixed, fold in berries. Heap the mixture into two piles on cookie sheet.

With a spatula, form each pile into a circle 7 inches wide. Spread 1 Tbsp of melted margarine over the tops of both piles and then sprinkle with 1 Tbsp of sugar each. Cut each circle into 8 wedges; do not separate. Bake for 25 minutes. Serve warm. Scones can be frozen for later use.

Servings: 8 scones
Submitted by: Recipe Group Member