1 1/2 cups oat groats soaked overnight or 8-12 hours (drained)

3/4 cup Medjool dates

1/2 cup dried blueberries

1/2 cup walnuts soaked 8-12 hours and dehydrated*, chopped

Place well drained oats in a food processor and process until the oats break down and begin to stick together. Scrape down the sides with a spatula if needed.

Add dates and process again.

Transfer to a mixing bowl and combine walnuts and blueberries by hand. 

Place the mixture in the center of a nonstick surface and press down into a circle 3/4 inch thick. 

**Dehydrate at 110 degrees for 5 hours. Turn over and dehydrate 1 hour. Scones store well in the freezer for a month. 

**If you don’t own a dehydrator, you will be able to watch it in the oven at a low temperature. Food is considered “raw” if it is not heated more than 115 degrees. Thus the dehydrator. 

*Nuts digest better after they are soaked. I’m the queen of digestive issues. 🙂