Healthy Scones

1 cup all-purpose flour
2/3 cup whole wheat flout
¾ cup oats
1/3 cup sugar
1/3 cup whole-wheat pastry flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
6 tablespoons chilled butter, cut into small pieces
1/3 cup low fat buttermilk
2 large eggs
1 teaspoon vanilla extract
Optional mix-ins – dried fruit or chocolate chips
1 egg, beaten (for glazing)

Preheat oven to 350. Line a baking sheet with parchment paper. Pulse dry ingredients in a blender until finely ground. Transfer oat mixture to large bowl. Using fingertips (or pastry blender) rub the butter into the oat mixture until it resembles coarse meal.
In a small bowl whisk together buttermilk, eggs and vanilla. Pour buttermilk mixture over oat mixture. Add mix-ins. Using a fork, toss mixtures until a moist and sticky dough forms. Use hands to finish mixing and roll dough into a ball.
Turn dough onto floured surface. Using floured hands pat into a 7-in circle. Cut circle into 8 wedges and arrange wedges on prepared baking sheet. Glaze scones by brushing them with beaten egg and sprinkle with sugar.
Bake 20 minutes until scones are puff and pale golden.

I usually allow them to cool, wrap in clingwrap and place in freezer. I warm them up in toaster oven before eating.