Ingredients
1-1/2 cups all-purpose flour1/2 cup whole wheat flour1/2 cup sugar2 teaspoons baking powder1 teaspoon baking soda3/4 teaspoon salt1/4 cup cold butter, cubed2 cups quick-cooking oats1 cup dried blueberries or raisins1 cup plain yogurt3 tablespoons fat-free milk, dividedCoarse sugar
Preparation
Preheat oven to 400°. In a large bowl, whisk the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Stir in oats and blueberries. In another bowl, whisk yogurt and 1 tablespoon milk until blended; stir into crumb mixture just until moistened.
Turn onto a lightly floured surface; knead gently 10 times. Divide dough in half; pat each into a 7-in. circle. Cut each into 8 wedges. Place wedges on a baking sheet coated with cooking spray. Brush tops with remaining milk. Sprinkle with coarse sugar.
Bake until golden brown, 13-15 minutes. Serve warm.
