blueberry oatmeal scones

i'm back! finally! i'm home. i did what i like to call the jackee and ryan US tour 2010. we went back east stopping off in memphis, louisville, pittsburgh, new jersey, new york, texas and various other spots before heading back to new mexico. and yes i ate a lot of good food. that's all that really matters.

now that i'm back i'd like to update my website just for gillian, who is probably the only person that reads this blog anyway. i made a huge bactch of baked ziti and blueberry oatmeal scones for our friends black cobra who were passing through on tour and crashed at our house. these blueberry oatmeal scones worried me at first because the batter seemed to moist for scones especially with the juicy blueberries. i opened the oven to check on them and it looked like all the scones melted into each other. in the end, the more they were in the oven the more some of the juices evaporated and they turned out to be perfect, although mishapen, scones.

Ingredients

1 1/2 cups rolled oats

1/2 cup whole wheat flour

1/2 cup all-purpose flour

1/3 cup white sugar

3/4 teaspoon baking soda

3/4 teaspoon baking powder

6 tablespoons butter, cubed

3/4 cup milk

1 cup fresh blueberries or frozen blueberries, thawed

1/2 cup pecans

2 tablespoons milk

Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.

Stir the oatmeal, flours, sugar, baking soda, and baking powder together in a mixing bowl. Use a pastry cutter or two forks and cut in the butter with the flour mixture until crumbly and well blended. Stir the milk into the flour mixture until just combined. Lightly stir in the pecans and blueberries. Collect the dough into a ball and pat into a large circle about 1 inch high. Cut into 8 wedges, and place on prepared baking sheet. Brush tops with 2 tablespoons milk.

Bake in preheated oven until lightly browned, 20 to 25 minutes.