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Low Fat Blueberry Scones

4.73 from 110 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

Cook Time: 20

Total Time: 30

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: 1scone, Calories: 216kcal, Carbohydrates: 33.5g, Protein: 5g, Fat: 6.5g, Saturated Fat: 4g, Cholesterol: 43mg, Sodium: 335mg, Fiber: 0.5g, Sugar: 9.5g

- WW Points: 9

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