Wrap these scones individually and freeze for a great grab and go breakfast.
Whole Wheat Oatmeal Blueberry Scones
1 1/2 cups white whole wheat flour
1/2 cup old-fashioned oats
1/4 cup ground flaxseed
1/4 cup brown sugar, packed
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons cold unsalted butter, cut into small pieces
1 cup frozen blueberries
3/4 cup buttermilk, divided
1 large egg white
1 tablespoon raw sugar
Set Sun Oven out to preheat. Line two baking racks with silicone mats or parchment paper, set aside.
In a large bowl, whisk together the flour, oats, flaxseed, brown sugar, baking powder, baking soda, and salt. Cut in the butter until coarse crumbs are formed. Stir in the blueberries. Set aside 1 tablespoon of the buttermilk. In a small bowl, beat the remaining buttermilk and egg white until well blended and stir into the flour mixture. Gather the dough into a ball and turn it out onto a floured work surface. Cut in half. Knead each piece of dough twice. Place the two pieces on the prepared baking racks. Pat each piece into a 6-inch round. Brush rounds with the reserved buttermilk and sprinkle with the raw sugar. Bake in the Sun Oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes; top rack will bake slightly faster. Cool on racks. Cut each round into 6 wedges.