Red, White, And Blue Toasted Oat Scones

• 1 cup old-fashioned rolled oats
• 4.5 ounces all-purpose flour (about 1 cup)
• 1/3 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup cold unsalted butter, cut into 1/4-inch cubes
• 1/4 cup white chocolate chips
• 1/4 cup dried cherries
• 1/4 cup dried blueberries
• 1/2 cup low-fat buttermilk
• 1 large egg white, lightly beaten
• 1 teaspoon water
• 2 teaspoons turbinado sugar

1. Preheat oven to 375u0b0.
2. Spread oats on a baking sheet; bake at 375u0b0 for 10 minutes. Cool 5 minutes.
3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine oats, flour, and next 4 ingredients (through salt) in a medium bowl; cut cold butter into flour mixture with a pastry blender or 2 knives until mixture resembles coarse meal. Add chocolate chips, cherries, and blueberries, tossing to combine. Add buttermilk, stirring just until moist (dough will be sticky).
4. Turn dough out onto a lightly floured surface; knead lightly 4 to 5 times with floured hands. Pat dough into a 7-inch circle on a baking sheet lined with parchment paper. Cut dough into 8 wedges, cutting into but not through the dough.
5. Combine egg white and 1 teaspoon water in a small bowl, stirring with a whisk. Lightly brush egg white mixture over surface of dough; sprinkle evenly with turbinado sugar. Bake at 375u0b0 for 25 to 28 minutes or until golden.

oldfashioned, flour, sugar, baking powder, baking soda, salt, cold unsalted butter, white chocolate chips, dried cherries, blueberries, lowfat buttermilk, egg white, water, turbinado sugar

Taken from www.myrecipes.com/recipe/toasted-oat-scones (may not work)