Blueberry Scones

2 cups all-purpose flour
3 tablespoons sugar, plus more for sprinkling scones
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon kosher salt
3/4 stick cold unsalted butter, cubed
1 1/2 cups fresh OR frozen blueberries, washed and dried
3/4 cup buttermilk

Directions

Preheat oven to 400 degrees F.

In a food processor bowl add flour, sugar, baking powder, baking soda and salt. Add cold butter cubes and pulse until you have the texture of coarse bread crumbs. Transfer to a large mixing bowl, then add 3/4 cup of buttermilk and stir to combine. As it comes together add berries and fold dough to incorporate berries but not break them up too much.

Drop spoonfuls of dough onto a parchment lined sheet pan. Using a pastry brush, paint the tops of each scone lightly with buttermilk and sprinkle with sugar.

Bake until golden brown, and nice and puffy, about 17 to 20 minutes. Remove from the oven and transfer to a wire rack.

Health Cookies

1 cup margarine or butter
1 cup oil (I used olive oil)
1 cup brown sugar
1 cup white sugar
1 egg
2 tsp. vanilla
3 1/2 cups flour
1 tsp. salt
1 tsp. soda
1 cup rolled oats
1 cup coconut
1 cup Rice Krispies
1 (6oz) pkg. chocolate chips (optional)

Blend margarine and oil, add sugars. And egg and vanilla beat well. Add flour, salt, soda mix until creamy. Stir in the coconut, Rice Krispies and chocolate chips.
Drop on to cookie sheet and bake for about 12 min, at 350 degrees or until lightly
browned. Makes 6 dozen cookies.