Low Fat Blueberry Scones

Fresh, warm, blueberry scones make a perfect Sunday morning breakfast along with a cup of hot 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!!)

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Low Fat Blueberry Scones

7
Freestyle Points
216
Calories
Total Time: 45 mins
Yield: 8
COURSE: Breakfast, Brunch
CUISINE: American
Fresh, warm, blueberry scones make a perfect Sunday morning breakfast along with a cup of hot tea. Blueberries are considered a super fruit and are rich in antioxidants.

Ingredients

  • 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

Instructions

  • Preheat the oven to 400°.
  • 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.

Nutrition

Serving: 1scone, Calories: 216kcal
Freestyle Points: 7
Points: +6