How To Make Low Fat Blueberry Scones
You only need 30 minutes to whip up these guilt-free blueberry scones! They’re packed with sour blueberries for a burst of fruity flavor in every bite.
- 2cupsunbleached flour
- ½tspbaking soda
- 1tbspbaking powder
- ¼cupbutter,(half stick), frozen
- ¾cup1% buttermilk
- 1large egg
- 1cupfresh blueberries,if frozen, thaw first
Preheat the oven to 400 degrees F.
In a large bowl, mix the flour, sugar, salt, baking soda, and baking powder.
Using the large holes of a cheese grater, grate the frozen butter into the flour. Mix well with the 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 for about 18 minutes. Remove and let them cool about 5 minutes.
Serve, and enjoy!
- Calories: 219.86kcal
- Fat: 6.92g
- Saturated Fat: 4.02g
- Trans Fat: 0.23g
- Monounsaturated Fat: 1.81g
- Polyunsaturated Fat: 0.50g
- Carbohydrates: 34.41g
- Fiber: 1.29g
- Sugar: 9.36g
- Protein: 4.97g
- Cholesterol: 39.42mg
- Sodium: 269.03mg
- Calcium: 164.79mg
- Potassium: 93.68mg
- Iron: 1.82mg
- Vitamin A: 62.29µg
- Vitamin C: 2.02mg
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