Berry scones

This morning I made blueberry-raspberry scones, adapted from this recipe.

Here’s my version:

1 1/2 c whole wheat flour
1 c regular oats
2 t baking powder
1/2 t baking soda

Stir together.

3/4 c nonfat plain yogurt
3 T maple syrup
1 egg
3/4 c frozen berries

Combine liquid ingredients then add to dry ingredients to form a stiff dough. Form into a ball, and, on a lightly floured surface, pat into a 7-inch circle. Place on a baking stone or greased baking sheet. Cut into wedges and separate them slightly. Brush with milk and bake for about 20-25 minutes at 375.

They are so easy to make, with no cutting in of butter or kneading or anything. They have a nice texture, and the yogurt does not make them sour at all. They are not very sweet — you might not think they’re sweet at all — but with butter and honey or jam you can make them sweeter if you like. I also think some chopped nuts would be a good addition.