Tip the flour, baking powder, oats,
sugar and cinnamon into a bowl, then mix
well with your hands. Add the butter, then
rub it into the mixture until it has disappeared.
Stir in the blueberries and pecans,
add the egg, then mix well with a cutlery
knife or wooden spoon until it all comes
together in a big ball. Lightly flour the work
surface, then roll the dough into a fat sausage
about 6cm across. Wrap in cling film, then
chill in the fridge until solid.
To bake, heat oven to 180C/fan 160C/
gas 4. Unwrap the cookie log, thickly slice
into discs, then arrange on baking sheets.
Bake for 15 mins (or a few mins more if
from frozen) until golden, leave on the trays
to harden, then cool completely on a wire
rack before tucking in.