Yields 8 Scones

Ingredients:

-1 cup rolled oats ( separate 1/4 cup and blend the rest until flour consistency)

-1/2 cup whole wheat flour ( i used King Arthur)

-1 1/2 tsp baking powder

-1/2 tsp salt

-1/2 cup vanilla yogurt ( i used siggis 0% vanilla)

-1 tbsp coconut oil

-1 tbsp crunchy almond butter ( or creamy- but i love the light crunchy texture)

-3 tbsp honey ( if you want less sweet you can do 1 tbsp honey and 1/2 banana blended together)

-3 tbsp almond milk (+ 2 tsp for brushing on top at the end before baking)

1/2 cup frozen blueberries

Directions:

• Preheat the oven at 425 degrees before anything else! & Spray the bottom of a pizza pan with non-stick cooking spray. I also recommend dusting flour to the bottom to assure that nothing sticks!
• In a blender blend 3/4 cup of oat flour until flour consistency, and then in a medium bowl add the oat flour, the 1/4 cup rolled oats, and then the 1/2 cup of whole wheat flour. Mix in the baking powder, and salt, and some cinnamon if you’re up to it :).
• Create a well in the center, and add the rest of the wet ingredients, and blueberries and mix with your hands until you form the dough (remember not to over mix…combine everything and just form dough)
• Press the dough down like a large cookie, but don’t press too much  (3/4 of an inch thick).
• Using a pizza cutter slice into 8 even slices.
• Brush with 2 tsp almond milk over the top & sprinkle with coconut shavings if you want
• Bake at 425 degrees for 18 minutes ( it will rise)
• Let it cool for 10 minutes before pulling the slices apart