Blueberry Scones

Blueberry Scones

*Drizzled with cool jam or warm syrup, these scones are perfect with your morning cup of tea*


1 ¾ Cup Unbleached Flour

¼ Cup Wheat Germ

1 ½ Cup Oats

1 ½ tsp Baking Powder

½ tsp Baking Soda

½ Cup Oil

½ Cup Milk

1 Egg

½ Cup Maple Syrup

½ Cup Sliced Almonds

½ Cup Blueberries

Preheat oven to 375 degrees.  Cover a large baking sheet with non-stick foil. In a large bowl combine flour, wheat germ, oats, baking powder, and baking soda until blended.  Next, add oil, milk, egg, syrup, pecans, and blueberries. Divide batter into two equal rounds on foiled baking sheet and flatten each until 8 inches diameter. Using a pizza cutter, divide rounds into 8 pieces- make sure to cut through but do not separate the pieces once cute. This makes it easier to fit on the cookie sheet. Place cookie sheet on preheated oven on middle rack. Bake 18-22 minutes.  The scones will be golden brown. Cool. Enjoy!