Oh My Goodness Oat-n-Nut Blueberry Scones

After a busy week of meetings, county fair obligations, car pools, and laundry, I finally found time for a little early morning baking. Yesterday, while the house was quiet and the family was still sound asleep, I brewed a cup of coffee and popped a few batches of scones into the oven for a light and fancy breakfast. As the children woke and entered the kitchen, I could see their eyes widen as they caught a whiff of the delicious scones while they finished baking. The almond extract, pecans, and blueberries all lent a hand as their enticing aromas danced through the house. Gosh, I miss the days when I could find time to bake nearly every day. Times change and busy schedules prevail. Still, it was wonderful to find time this week to enjoy the pleasures of early morning baking and cherished time spent with the family over breakfast.

Oh My Goodness Oat-n-Nut Blueberry Scones

1 1/2 cups whole oats
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/3 cup white sugar
1/2 teaspoon salt
3/4 teaspoon baking soda
3/4 teaspoon baking powder
6 tablespoons butter, cubed
1/2 cup milk
1 teaspoon almond extract
1 cup fresh blueberries
1/2 cup pecans, chopped

Preheat oven to 375 degrees. Lightly grease a baking sheet. Combine oatmeal, flours, sugar, baking soda, baking powder, and salt together in a medium sized bowl. Use a pastry cutter or two forks and cut in the butter with the flour mixture until crumbly and well blended. Stir milk and extract into the flour mixture until just combined. Lightly fold in the pecans and blueberries. On a lightly floured surface, collect the dough into a ball and pat into a large circle about 1″ thick. Cut into 8 wedges, and place on prepared baking sheet. Bake in preheated oven until lightly browned, 20 to 25 minutes.