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Healthified Warm Blueberry Scones

Healthified Warm Blueberry Scones
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Based on 11 ratings

50% less sugar • 77% less cholesterol fiber than the original recipe—see the comparison. No need to give up your scone splurge. Try these! We’ve cut out extra fat plus boosted nutrients with blueberries, oat, and flaxseeds.
Prep Time:30 min
Start to Finish:50 min
makes:12 Servings
2tablespoons toasted, flaxseed*
11/2cups Gold Medal® all-purpose flour
1/2cup rolled oats
1/4cup sugar
2teaspoons baking powder
1/4teaspoon salt
1/4cup cold butter, cut into pieces
16-ounce carton Yoplait® fat-free or low fat plain yogurt
1egg white, lightly beaten
11/4cups fresh blueberries
Fat-free milk
Rolled oats and/or flaxseeds (optional)
1.Preheat oven to 400°F. Line a baking sheet with foil or parchment paper; set aside. Place toasted flaxseeds in a spice grinder and pulse until ground to a fine powder.
2.In a medium bowl, combine ground flaxseeds, flour, the ½ cup oats, the sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture; set aside.
3.In a medium bowl, combine yogurt and egg white. Gently fold in blueberries. Add yogurt mixture all at once to flour mixture. Using a fork, stir just until moistened.
4.Turn out dough onto a lightly floured surface. Knead by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll dough into a 10-inch circle. Cut into 12 wedges.
5.Place wedges 1 inch apart on prepared baking sheet. Brush tops of scones with milk. If desired, sprinkle lightly with additional oats and/or flaxseeds. Bake for 16 to 18 minutes or until golden brown. Serve warm.
*To toast flaxseeds, place in a small dry skillet over medium heat. Cook and stir until seeds are fragrant and begin to pop.
Nutritional Information
1 Serving: Calories 140 (Calories from Fat 45); Total Fat 5g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 135mg; Total Carbohydrate 22g (Dietary Fiber 1g, Sugars 7g); Protein 4g Percent Daily Value*: Vitamin A 4%; Vitamin C 4%; Calcium 6%; Iron 6% Exchanges: 1 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 1 1/2 
*Percent Daily Values are based on a 2,000 calorie diet.
 
3 Reviews

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This recipe worked out so well for me. The scones are tasty and healthy, perfect sweetness. I used frozen summer-picked blueberries. They were truly summery. If interested, check out what I baked at http://chinesekite.blogspot.com/2010/03/blueberry-scones.html.
Posted at 9:59 AM on April 13 2010 by
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Healthified warm blueberry scones
I was unhappy with the results of this recipe. The mixture was very dry after adding the dry and wet ingredients together and I could not get it to come together. I also find it rather odd that it would call for kneading a mixture that has blueberries in it. All it created is purple dough even if you do it gently. After much difficulty and some pressure I finally put this in a cake pan and was unable to cut it in wedges as it would not hold together. It was not very tasty.
Posted at 3:12 PM on March 19 2010 by
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blueberry scones
Very moist. quite tasty. I will replace my old scone recipe with this one.
Posted at 3:11 PM on March 19 2010 by
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