preheat oven to 475. Spray baking sheet with non-stick spary or line with parchment paper.

Combine flour, baking powder, salt & brown sugar in large mixing bowl. Add chilled butter pieces and mix with electric mixer until mixture resembles coarse meal. Stir in oatmeal, berries, raw sugar, coconut & cinnamon. Stir in milk & vanilla until mixture is just moistened. Drop dough onto baking sheet.
Sprinkle tops with raw sugar.
Bake for 15 minutes or until golden brown.

Mom's Big Book of Baking by Lauren Chattman's Oatmeal Scone was the basic inspiration & i tweaked it

depends on how big you make them

15

My "dough" was too moist to turn out as teh cookbook had said to cut into wedges, so i just dropped mine w/o any real measure onto my baking stone. They came out really well anyway.

1/2 cup unsalted butter, cut into 1/4 in pieces, chilled in freezer

1 1/2 cups all purpose flour

1 tbs baking powder

1/2 tsp salt

1/3 cup brown sugar

1 1/2 cups rolled oats (or instant oats work too)

1 pint fresh blueberries, rinsed and picked over

2 tbs raw sugar

3 tbs flaked coconut

1 tsp cinnamon

1 cup milk

2 tsp vanilla - add to cup of milk before adding to mixture

extra raw sugar for tops