2 cups reduced-fat biscuit/pancake baking mix

¾ cup whole wheat pastry flour

¼ cup Enova® brand oil

3 tablespoons granulated, brown or turbinado sugar

¾ cup fresh or frozen Big Y® blueberries

¼ cup nonfat, plain Big Y® yogurt

½ cup calcium-fortified plain soymilk

1-2 teaspoons cinnamon sugar (optional)

Step 1: Preheat oven to 400°F. Lightly brush a baking sheet with oil.

Step 2: Mix baking mix and pastry flour together in a bowl.

Step 3: Cut the oil into the flour mix with a pastry cutter or butter knife and fork until mixture resembles coarse meal.

Step 4: Add the sugar and blueberries and mix lightly.

Step 5: Beat the yogurt and milk together in a small bowl; add to the flour mixture, stirring just until blended.

Step 6: With floured hands, pat dough into round disk. Cut into 15 wedges or use a 2-inch round cookie cutter.

Step 7: Sprinkle the scones with cinnamon sugar (if desired).

Step 8: Bake for 10 to 12 minutes or until golden brown, testing for doneness.