Low Fat Blueberry Scones
Blueberry scones, warm right out of the oven make the perfect Sunday morning breakfast along with a hot cup of tea.
Servings:
8
yield(s)
Prep Time:
10
mins
Cook Time:
20
mins
Total Time:
30
mins
Ingredients
-
2
cup
unbleached flour
-
¼
cup
sugar
-
¼
tsp
salt
-
½
tsp
baking soda
-
1
tbsp
baking powder
-
¼
cup
frozen butter, half stick
-
¾
cup
1% buttermilk
-
1
large egg
-
1
tsp
vanilla
-
1
cup
fresh blueberries, if frozen, thaw first
Instructions
-
Preheat the oven to 400F°.
-
In a large bowl, mix all the dry ingredients.
-
Using the large holes of a cheese grater, grate the frozen butter into the flour. Mix well with flour.
-
In a medium bowl, mix the buttermilk, egg and vanilla.
-
Using a fork, slowly stir in the wet ingredients to the dry ingredients, until all the mixture is moistened.
-
Do not over work the dough. Fold in the blueberries.
-
Line a baking sheet with a silpat or parchment paper. Drop large spoonfuls onto the cookie sheet (to avoid tough scones, do not press or compact).
-
Bake in the center rack 18 minutes. Remove and let them cool about 5 minutes before eating.