Ingredients

For the scone topping:

• 3/4 cup rolled oats
• 3/4 cup flour
• A pinch of salt
• 1 tablespoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 cup cold unsalted butter, cut into 1/4 inch pieces, plus 1 tablespoon unsalted butter, melted
• 1 egg
• 1/4 cup brown rice syrup

For the filling:

• 3 pints blueberries
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon vanilla extract
• 1/2 cup brown rice syrup
• A pinch of salt

Description

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