Ingredients:

1½ cups white whole wheat flour
½ cup old-fashioned oats
¼ cup ground flaxseed
¼ cup packed brown sugar
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
4 tablespoons cold unsalted butter, cut into pieces
1 cup fresh or frozen blueberries
¾ cup low-fat buttermilk
1 large egg white
1 tablespoon turbinado (raw) sugar

Directions:

Preheat oven to 375°F. Spray baking sheet with nonstick spray.

Whisk together flour, oats, flaxseed, brown sugar, baking powder, baking soda, and salt in large bowl. With pastry blender or two knives used scissors-style, cut in butter until mixture resembles coarse crumbs. Gently stir in blueberries.

Reserve 1 tablespoon of buttermilk. Beat remaining buttermilk and the egg white in small bowl until blended. Add to fl our mixture, stirring just until fl our mixture is moistened (dough will be soft).

Gather dough into ball and place on lightly floured work surface; cut in half. Knead each piece of dough 2 times. Place portions of dough about 5 inches apart on prepared baking sheet. Pat each piece of dough into 6-inch round. Spray long, thin knife with nonstick spray; cut each round into 6 wedges (do not separate wedges). Brush scones with reserved buttermilk and sprinkle evenly with turbinado sugar.

Bake until toothpick inserted into center of scone comes out clean, 15–20 minutes. Let cool on baking sheet on wire rack 5 minutes.

With pancake spatula, slide each scone round onto rack and let cool completely. Separate wedges to serve.