Rustic Oatmeal Scones

• 1-1/2 cups all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1/4 cup cold butter, cubed
• 2 cups quick-cooking oats
• 1 cup dried blueberries or raisins
• 1 cup (8 ounces) plain yogurt
• 3 tablespoons fat-free milk, divided
• Coarse sugar

1. Preheat oven to 400u0b0. In a large bowl, whisk the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in oats and blueberries. In another bowl, whisk yogurt and 1 tablespoon milk until blended; stir into crumb mixture just until moistened.
2. Turn onto a lightly floured surface; knead gently 10 times. Divide dough in half; pat each into a 7-in. circle. Cut each into eight wedges. Place wedges on a
3. coated with cooking spray. Brush tops with remaining milk. Sprinkle with coarse sugar.
4. Bake 13-15 minutes or until golden brown. Serve warm.

flour, whole wheat flour, sugar, baking powder, baking soda, salt, cold butter, quickcooking oats, blueberries, yogurt, milk, sugar

Taken from www.tasteofhome.com/recipes/rustic-oatmeal-scones/ (may not work)