Ingredients:

3 cups old-fashioned rolled oats

2 cups whole wheat pastry flour

1 cup bran

1⁄2 cup almonds

1 tablespoon baking powder

1⁄2 teaspoon baking soda

1 teaspoon salt

1⁄3 cup butter or palm shortening

1⁄3 cup vegetable oil

1 cup applesauce

3⁄4 cup agave syrup or honey

2 eggs

1 cup milk, soy milk or buttermilk

1 tablespoon lemon zest

1 tablespoon orange zest

1 cup blueberries

1 cup dried cranberries, raisins or dates

Extra oats and blueberries for garnish

 

Directions:

Preheat oven to 375°F. Line baking sheets with parchment or use nonstick spray for easier cleanup. Stir together oats, flour, bran, almonds, baking powder, baking soda and salt. Using your hands or two forks, cut in butter, oil and applesauce, till the mixture resembles coarse crumbs. In a separate bowl, whisk agave or honey, eggs, milk and the 2 zests. 

 

Combine dry ingredients with wet ingredients and the berries. Stir with a wooden spoon until the dough pulls together. The dough will thicken as it sits for a few minutes and the liquids are absorbed. Scoop dough by the 1⁄3 cupful onto prepared baking sheets. Press a sprinkling of oats and blueberries over the top for a rustic scone look. Bake about 22 minutes or until just firm in the center. Cool on a rack. Store frozen and reheat just before eating.

 

Makes about 2 dozen