These are the best scones I've had in a very long time. They're not overly sweet and they're perfect to grab with coffee for a quick breakfast.

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Yield: 18

Scones
3½ c AP flour
1c whole wheat flour
1c quick oats
2T baking powder
2T sugar
2t salt
2t cinnamon
1 lb cold butter (grated or diced)
½ c buttermilk
½ c maple syrup
4 eggs - slightly beaten
2 c dried blueberries

Directions:
1. Preheat oven to 400*F
2. Mix dry ingredients then add the grated/diced butter - mix on low until it feels like cornmeal
3. Combine the wet ingredients and add slowly to the dry - mix completely **dough will be very sticky**
4. Add the blueberries and mix together by hand (can be mixed in the mixer but just do it slowly and not too much)
5. Separate dough into 2 balls onto a well floured surface and flatten both to circles - each ¾” thick - diameter should be about 10-12” (i didn’t measure oops) - cut into 8 equal triangles - brush the tops with egg wash
6. Bake 20-25 min or until the top is golden brown

Glaze
1¼ c powder sugar
½ c maple syrup
1 t vanilla

Directions:
1. Mix the powder sugar, syrup and vanilla
2. If you want the glaze to be thinner on the scone do it while they’re still warm but I would recommend waiting until they are completely cool
3. Drizzle glaze over scones as desired