Blueberry-Oatmeal Scones

I have rediscovered my love for scones. Since I leave for work around 6:45 AM, I really don't like getting up much before 6:30. Thus, I have to eat breakfast in the car. I got sick of spending money on granola bars or eating dry cereal, and I realized scones would be perfect. One of these fills me right up. Though some days I eat two. I keep a baggie of them on the passenger seat so I don't have to worry about starving on my hour or so long drive to work (and so they don't all get eaten by boyfriend and company before Monday morning.) I have adapted this recipe by replacing the butter with applesauce and by using skim milk instead of buttermilk. Healthy, right?

• 1 2/3 cups all-purpose flour
• 1/4 cup plus 2 tablespoons packed light brown sugar
• 3/4 teaspoon cinnamon
• 1 tablespoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup plus 2 tablespoons old-fashioned rolled oats
• 4.5 oz unsweetened applesauce
• 2/3 cup well-shaken buttermilk plus additional for brushing (I used the fake stuff: 1 tablespoon lemon juice with enough skim milk to make 1 cup.)
• 3/4 cup fresh or frozen blueberries. Thawed if frozen. I'm sure you could also use dried.
  

• Preheat oven to 425ºF, rack should be in the middle.
• Mix together flour, 1/4 cup brown sugar, cinnamon, baking powder, baking soda, and salt. I used a pastry blender to get it all mixed. Mix in 1 cup oats. Add applesauce and stir until mixture is fairly blended.
  

• Gently stir in blueberries. Add buttermilk a little bit at a time and stir with a fork until a dough just forms. Gently knead on a floured surface 6 times.
• Pat into a 9-inch square (1/2 inch thick). Cut into 9 (3-inch) squares. Cut each square diagonally to form 2 triangles. Transfer to an ungreased baking sheet.
• Brush with buttermilk and sprinkle with remaining brown sugar and oats. Bake until golden brown, about 13 minutes.
• Eat half the batch, then realize that you won't have enough for breakfast next week if you keep eating them now. Have one more scone while you're putting them in a storage container.
  

*Pictures to come!*