The ingredient list now reflects the servings specified
Preheat oven to 425 degrees F (220 degrees C).
Process flour, oats, butter, and sugar together in a food processor until mixture resembles a coarse meal.
Stir half-and-half and eggs together in a bowl, reserving 1 tablespoon. Add egg mixture to flour mixture in food processor and pulse until it forms a soft dough.
Turn out dough onto lightly floured work surface. Press dough into a circle about 1-inch thick. Gently press blackberries into top of dough; brush with reserved 1 tablespoon egg mixture and sprinkle with thyme. Cut into six wedges and transfer to a baking sheet.
Bake in preheated oven until scones turn golden brown, about 15 minutes.
Reynolds® parchment can be used for easier cleanup/removal from the pan.
286 calories; 15.4 g total fat; 97 mg cholesterol; 106 mg sodium. 30.5 g carbohydrates; 7.1 g protein; Full Nutrition
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.