Double Grain Berry Scones

1 1/2 c white whole wheat flour

1/2 c old fashioned oats

1/4 c ground flaxseed

1/4 c packed brown sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1/2 salt

4 Tbsp cold unsalted butter, cut into pieces

1 c fresh or frozen blueberries (or anything you like...poppyseed...hmm)

3/4 c. low fat buttermilk

1 large egg white

1 Tbsp turbinado sugar


Preheat oven to 375. Spray baking sheet with nonstick spray

Whisk together flour, oats, flaxseed, brown sugar, baking powder, baking soda, and salt. With pastry blender or two knives used scissor-style, cut in butter until mixture resembles coarse crumbs. Gently stir in blueberries. Reserve 1 Tbsp of buttermilk. Beat remaining buttermilk and the egg white in small bowl until blended. Add to flour mixture, stirring just until flour mixture is moistened. Dough will be soft.

Gather dough into ball and place on lightly floured work surface; cut in half. Knead each piece of dough 2 times. Place portions of dough about 5 inches apart on prepared baking sheet. Pat each piece of dough into 6 inch round. Spray long thin knife with nonstick spray; cut each round into 6 wedges (do not separate wedges). Brush scones with reserved buttermilk and sprinkly evenly with turbinado sugar.

Bake until toothpick inserted into center of scone comes out clean, 15-20 minutes. Let cool on baking sheet on wire rack, 5 mins. With pancake spatula, slide each scone round onto rack. Let cool completely. Separate wedges to serve.