Day 20: Blueberry Oatmeal Scones

This recipe comes courtesy of Jenn, who lived across the street from me when we were kids. I added blueberries and substituted hemp milk for cow's milk. These are fantastic and quick!

Yield: 8-12 scones

Ingredients

2 tablespoons butter
2 tablespoons honey
1 cup cooked oatmeal
2/3 cup milk (I used hemp milk)
1 3/4 cups whole wheat flour (or more if needed)
4 teaspoons baking powder
1/2 teaspoon salt
1 cup blueberries

Directions

Preheat oven to 350.

Melt the butter and honey together, then add the cool cooked oatmeal. Mix in the half the milk at a time.

Combine flour, baking powder, and salt. If you used salt to cook your oatmeal be sure to adjust the amount of salt.

Add dry ingredients to oatmeal mixture. If the mixture seems too moist, add a little more flour. (This will depend on how moist your cooked oatmeal was.)

Add blueberries.

Roll out to 1" thick and cut in wedges. It can also be scooped with an ice cream scoop or tablespoon and flatten to 1".

Place on greased (or silpat lined) cookie sheet and bake for 15 to 20 minutes until browned.

Serve hot with butter and honey.