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Low Fat Blueberry Scones
4.71
from
94
votes
Lightened up, warm blueberry scones right out of the oven make the perfect Sunday morning breakfast along with a hot cup of tea.
Prep Time:
10
minutes
mins
Cook Time:
20
minutes
mins
Total Time:
30
minutes
mins
Yield:
8
Course:
Breakfast, Brunch
Cuisine:
American
Ingredients
2
cups
unbleached flour
1/4
cup
sugar
1/4
tsp
salt
1/2
tsp
baking soda
1
tbsp
baking powder
1/4
cup
frozen butter
(half stick )
3/4
cups
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.
Video
Nutrition
Serving:
1
scone
,
Calories:
216
kcal
,
Carbohydrates:
33.5
g
,
Protein:
5
g
,
Fat:
6.5
g
,
Saturated Fat:
4
g
,
Cholesterol:
43
mg
,
Sodium:
335
mg
,
Fiber:
0.5
g
,
Sugar:
9.5
g
- WW Points:
9