Serves 6 scones
1 cup all-purpose flour
1/3 cup rolled oats
1/4 cup sweetened flaked coconut
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
4 tablespoons unsalted butter, chilled and cut into 1/2-inch cubes
1/4 cup whole or lowfat milk
1/4 cup whole or lowfat plain yogurt
3 tablespoons maple syrup
1/4 cup fresh or frozen blueberries
1 egg beaten with 1 teaspoon water, for glazing
1 tablespoon raw or white sugar, for sprinkling
1. Preheat the oven to 475° and line a baking sheet with parchment paper or a nonstick liner. In a medium bowl, whisk together the flour, oats, coconut, baking powder, soda and salt. Add the butter cubes and use your fingers to pinch the butter and dry ingredients together until the overall texture resembles dry oats, with no large butter pieces remaining.
2. Pour the milk, yogurt and maple syrup over the dry ingredients and mix until nearly combined. Add the blueberries and stir until they are just incorporated.
3. Use an ice cream scoop to portion out six rounds of dough, spacing them evenly on the baking sheet. With a damp palm, gently press down to flatten each scone to an even 1-inch thickness.
4. Brush the tops of the scones with some of the egg mixture, then sprinkle the sugar over them. Bake until the scones are golden-brown and a toothpick inserted into the center comes out clean, about 12 minutes. Let cool on the baking sheet for 5 or 10 minutes before serving warm. (Or cool completely on a rack, wrap in foil and store at room temperature for up to 1 day; re-warm in a 350° oven for a few minutes before serving.)