Double Blueberry Scones

Delish!

Serves 8 ( 8 points +)

• 1 c. rolled oats
• 1-1/2 c. flour
• 1/2 c. sugar
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• 4 T. butter
• 4 T. light stick butter
•  1/2 c. fresh or frozen blueberries ( thawed )
• 1/3 c. dried blueberries
• 1 T. grated lemon zest
• 1 tsp. vanilla
• 1/2 c. low-fat buttermilk
• 1T. coarse sugar ( turbinado)

Preheat oven to 350 and line a baking sheet with parchment paper. 
Combine first six ingredients in a food processor and blend until combined. Add cubed butter and pulse until mixture resembles coarse meal.

In a small bowl. combine the lemon zest, vanilla and buttermilk. Stir in blueberries. Add  dry ingredients to wet ingredients and  gently stir together. Mixture may be sticky. Form into a disc and pat dough to about 1-1/4 inches thick. Sprinkle with turbinado sugar.  Cut into 8 wedges. Bake 25 minutes or until light golden brown. You may have to cut through scones again to separate. 

adapted from the book " Eating in Color"