Blueberry Oat Tea Scones

Ingredients

• 2 Cup all-purpose flour - 2 (cups)
• 0.5 Cup old-fashioned oats - 1/2 (cup)
• 0.33 Cup granulated sugar - 1/3 (cup)
• 1 Tablespoon baking powder - 1 (tablespoon)
• 1 Teaspoon ground cinnamon - 1 (teaspoon)
• 0.5 Teaspoon salt - 1/2 (teaspoon)
• 6 Tablespoon cold plant-based butter - 6 (tablespoons), Use cold for best scone texture.
• 0.75 Cup unsweetened oat milk - 3/4 (cup)
• 1 Teaspoon vanilla extract - 1 (teaspoon)
• 1 Cup fresh blueberries - 1 (cup), Fold gently into the dough to avoid crushing.

Instructions

1. Preheat and prepare pan

   1. Preheat the oven to *400°F* and line a baking sheet with *parchment paper*.

2. Mix dry ingredients

   2. In a large bowl, whisk together the *flour, oats, sugar, baking powder, cinnamon, and salt* until *evenly combined*.

3. Cut in butter

   3. Cut the *cold plant-based butter* into small pieces, then work it into the dry mixture with a pastry cutter until the mixture looks like *coarse crumbs* with a few pea-size bits.

4. Form dough

   4. Stir in the *oat milk and vanilla extract* with a fork just until a *soft dough* forms.

5. Fold in blueberries

   5. Gently fold in the *fresh blueberries*, taking care not to *crush the berries*.

6. Shape and cut

   6. Turn the dough onto a lightly floured surface, pat it into a *1-inch-thick round*, and cut it into *8 wedges*.

7. Bake scones

   7. Place the wedges on the prepared baking sheet, spacing them apart, and bake for *18 to 22 minutes* until the tops are *lightly golden*.

8. Cool and serve

   8. Cool the scones on the baking sheet for *5 minutes*, then transfer to a rack and serve warm for a *Cottage Country tea-table treat*.