I made the following recipe last night and enjoyed a scone this morning. Brad kept joking with me and calling them "stones." He said that the scones were "good" and he was "afraid [...] to get blueberry on [his] shirt, but it was tasty/interesting...[he] ate it all and appreciated it." He went on to say that he didn't care for the dough and it wouldn't be his go-to breakfast grab. I thought the scones were less sweet than Starbucks and a little heavier. This could have been the case just because it was my first time baking scones, though. Anyway, I enjoyed it and will grab one on my way out tomorrow morning for sure.
Look at all of those blueberries.
Low-Fat Blueberry Scones
8 servings 6 WW+
2 C unbleached flour
1/4 C sugar
1/4 tsp salt
1/2 tsp baking soda
1T baking powder
1/4 C frozen butter
3/4 C light buttermilk
1 tsp vanilla
1C fresh blueberries
-Preheat oven to 400*F.
-In a large bowl, mix all of the dry ingredients.
-Using the large holes of a cheese grater, grate the butter into the flour. Mix well.
-In a medium bowl, mix the buttermilk, egg, and vanilla.
-Using a fork, slowly stir the wet ingredients into dry ingredients, until all of the mixture is moistened.
-Do not overwork the dough. Fold in the blueberries.
-Line a cookie sheet with parchment paper. Drop large spoonfuls--DO NOT press or compact. Bake on center rack for 18 minutes.
I used whole wheat unbleached flour, Splenda, and 12 oz of blueberries. Some of the blueberries didn't stay in the dough, so I probably had 10-11 oz in my scones. Also, I made six scones--serving sizes be damned.
If you make this, let me know what you think. If you have an even better recipe, pass that along.