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.