I have been meaning to make scones for a long time because I feel they make a perfect Sunday morning breakfast with a nice hot cup of tea. Blueberries are considered a super fruit and are rich in antioxidants. This easy recipe is adapted from What Matters Most. These scones came out light and fluffy, and the aroma of fresh baked goodness filled my home. (Hubby ate 3!!)
Low Fat Blueberry Scones
Gina's Weight Watcher Recipes
Servings: 8 servings • Calories: 216 • Points: 4.5 pts • Points+:6 pts
- 2 cups unbleached flour
- 1/4 cup sugar
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 tbsp baking powder
- 1/4 (half stick) cup frozen butter
- 3/4 cups light buttermilk
- 1 egg
- 1 tsp vanilla
- 1 cup fresh blueberries
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 cookie 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.
I love scones!! I would be tempted to eat 3, too!!
ReplyDeleteI am such a scone addict and these look absolutely amazing. I will definitely have to try these out. Just in case you're in the market for another low fat scone recipe...Chocolate and Zicchini has a great one
ReplyDeletehttp://chocolateandzucchini.com/archives/2004/02/yogurt_scones.php
Hi Gina,
ReplyDeleteScones are so great and this recipe contains few fat !! Wow, amazing!
I'd like to tell you that I stopped using Entrecard today. I would like to thank you so much for all your drops in the past period! You are great!
I will keep visiting you frequently because I love your site and recipes!
I added a link to your site on my blogroll and I hope we can stay in contact my fiend.
Have a nice evening.
Hi Gina,
ReplyDeleteThanx my friend for your support! You are right, EC is too much drama sometimes. Thanks for keep visiting me, you are great. I'll be keeping visiting you too!
Have a nice weekend!
Gina,I love your site but,I am told by Weight Watchers that we can't have points that are for instance 4.5 points we have to go to the highest number which would be 5 points.I just started WW 3 weeks ago,I lost almost 11 lbs.doing their new program momentum,I am doing pretty good.I cook alot like you.Are you Italian?I ask because I make some of your Italian style dshes and I am Italian.Keep up the good work,I gave your website out to loads of ww members.
ReplyDeleteGloria
How do you calculate points in a recipe?
ReplyDeleteI tweaked your recipe a little and I don't know to change the points.
The changes are:
1 cup each of white flour and whole wheat flour.
1/4 cup of Splenda
1/4 stick of Land of Lakes Light butter (50% less fat)
I love your blog! Hubby is also enjoying the WW recipes!
Glad you like the blog!
ReplyDeleteTo calculate, I figure out the total points for each ingredient, then divide the total by the amount of servings.
Love your blog, and your recipes, I will try those scones they sound great. My DH has been diagnoses with diabetes 2 so I now have to search out recipes with low carbs for him. That is what they told him to check not the sugar. I am a WW so it is getting pretty tricky cooking LOL. I see that you are in Oceanside I love the Jersey Shore and visit friends their every summer. Thanks for your great recipes. I will add your link to my blog.
ReplyDeletehow many calories per serving?
ReplyDeleteGina, I'd love to make these, but don't have the fresh blueberries. Would frozen blueberries work just as well?
ReplyDeleteAbsolutely!!
ReplyDeleteHas anyone made this with whole wheat flour? Just curious if the taste would be as good. Thanks!
ReplyDelete@ Mallory:
ReplyDeletei made this with 1 cup whole wheat flour, and 1 cup unbleached flour, and the came out amazing! still light and fluffy :)
I made these but is it really 1 tbsp of baking powder? because it was really prominent and I ended up having to throw them out =(
ReplyDeleteAre you using aluminum-free baking powder? It is well worth the slight increase in price, for the difference in taste.
DeleteI love these scones! When you have time, it would be great if you could add the nutritional info for points plus calculation. Thanks!
ReplyDeleteI can't find light buttermilk in my area. All they have is fat-free. What should I do? I know if I lighten these too much more, they won't be as good!
ReplyDeleteI was worried about the 1 tbsp of baking powder (that just sounds like a ton! Plus another reviewer said it tasted like baking powder...yuck!), so I put about the same amounts of both baking soda and powder. They tasted delicious, but the texture was definitely not scone-like. Not crumbly at all. It was more like a Southern biscuit. Would the reduced baking powder really affect the texture that much?
ReplyDeleteI'm not sure, but since making this recipe, I have a new favorite. Look at the pomegranate scones recipe, it's my new favorite, great with blueberries too!
ReplyDeletemade this recipe yesterday for my brothers birthday. He loves them ! Keep up the good work i love your recipes.
ReplyDeleteThank you for the great recipes! My family and I really enjoyed these.
ReplyDeleteMade these this am with whole wheat flour. They came out delicious. Thanks for another great recipe.
ReplyDeleteScones from the coffee shop are one of my biggest weaknesses when I am trying to lose weight. I made this recipe last weekend and LOVED THEM. This definitely fed my sweet craving and kept my diet on track! Can't wait to try your other scone recipes as well.
ReplyDeleteI just made these and they are awesome!!!! Very fluffy!
ReplyDeleteThese are fantastic...very light and fluffy....I used splena instead of sugar and added about 1/2 cup of white chocolate chips......really yummy.....I want to eat more but am on weight watchers....ugh
ReplyDeleteI just made these and they came out really nicely! Not too baking-powdery or anything like that (although I did skimp on that measurement so probably did only 3/4 of a tablespoon rather than the full one). I did half whole wheat flour and used coconut palm sugar instead of white. They're very delicious and have a good scone texture. I also whipped up some home made lemon curd while they were baking (it takes only about 10-12 minutes!), and the tangy-sweetness goes perfectly with the more nutty flavor of the whole wheat scone, and of course lemon and blueberry is heaven together.
ReplyDeletei plan to make these this weekend! im going to add some lemon zest for some tang! thanks for the recipe!
ReplyDeleteI made these for a brunch this morning and they are delicious, the texture is lovely - however, I had to add a splash more buttermilk in order to be able to get all the dry worked in (maybe my flour is a touch more thirsty than what you used).
ReplyDeletei just made these and i didnt have any butter milk so i used lite sour cream and they are just awesome!
ReplyDeleteHey Gina!
ReplyDeleteI recently tried your chocolate chip scone recipe and they turned out great! My husband is a HUGE blueberry fan though so I was checking out this recipe and noticed some differences between the two scone recipes. Since this is a 2008 recipe, I wanted to see if you had any updated tips on this particular recipe or if you recommend sticking to the choc. chip recipe and just adding fresh blueberries instead?
Thanks for all your hard work!