Blueberry Scones
How to make Blueberry Scones Recipe - For a special weekend breakfast, try these whole-grain scones that have half the calories and fat of bakery versions.
Ingredients:
1¼ cups all-purpose flour, plus
extra for work surface
¾ cup whole-wheat flour
1 tablespoon granulated sugar
2 teaspoons baking powder
¼ teaspoon salt
½ cup low-fat milk, plus
2 teaspoons
3 tablespoons canola oil
1 egg
¾ cup fresh blueberries
½ cup powdered sugar
Method:
1 Heat oven to 400°F and spray a baking sheet with olive oil. In a large bowl, combine the flours, sugar, baking powder, and salt. In a small bowl, combine ½ cup milk, the oil, and egg. Pour liquid mixture into the dry mixture. Mix to combine. Add blueberries.
2 Sprinkle additional flour on a cutting board and turn the dough over on it, then pat into an 8-inch circle. Score dough into 8 wedges, cutting just halfway through the dough. Bake 20 minutes; finish cutting wedges and place on a wire rack.
3 Once the scones are cool enough to touch, mix powdered sugar and 2 teaspoons milk. Drizzle over scones with a spoon. Makes 8 scones.
Nutrition per scone: 215 calories; 5g protein; 6g fat (1g saturated fat); 35g carbohydrate; 2g fiber; 50mg calcium; 2mg iron; 149mg sodium.
kitchen tip:
Be sure not to overmix the dough after you’ve combined the dry and wet ingredients; doing so will make the scones tough.
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| Blueberry Scones |
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