This recipe says that it has half the fat of typical scones, plus whole grains to boot! I only made a couple of changes to our scones as you'll see below.
Ingredients
- 1 cup whole wheat flour
- 1/2 cup plus 2 Tbs. old fashioned oats, divided
- 1/2 cup packed brown sugar (of course, I used a little less because you'll probably add jam to the finished scone!)
- 1 tsp. baking powder
- 1/2 stick unsalted butter (1/4 cup), frozen
- 1 egg, beaten
- 1/3 cup light sour cream (plain Greek yogurt is a healthier substitute)
- 1 tsp. vanilla extract
- 1 cup fresh blueberries
- 1 Tbs. coarse sugar
Make it
1. Preheat oven to 350 degrees and line a baking sheet with parchment. In a bowl, mix flour, 1/2 cup oats, brown sugar, and baking powder. Grate butter into flour mixture using the largest holes of a box grater; mix.2. In a small bowl, whisk egg, sour cream and vanilla. Stir in berries. Gently stir liquid mixture into flour mixture until just combined. Use your hands to bring dough together. Refrigerate 15 minutes if sticky.
3. Mix remaining 2 Tbs. oats with coarse sugar. Sprinkle half of it over a cutting board. Form dough into two 4-inch rounds using your hands. Set them in oat mixture, press lightly. Top with remaining oats and sugar.
4. Cut rounds into six wedges each. Set on cookie sheet at least one inch apart; bake for 24 to 26 minutes.
Active time: 20 minutes
Total time: 45 minutes
Makes: 12 scones
Nutrition per scone: 144 calories; 3g protein; 5g fat (3 g saturated fat); 22 carbs; 11g sugar; 2 g fiber; 1mg iron; 45mg calcium; 54mg sodium.
Action Item: Try this recipe with frozen blueberries (try to find the small tasty wild blueberries if you can) until it's blueberry season. Usually starts around May and then lasts almost all summer long! Yay, for blueberries.
For Further Reading: 'Superfoods' Everyone Needs
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