Blueberry Scones


The blueberry season is here! Although these berries are loaded with antioxidant power, many of us like to do more than just eat them raw. My sister gave me this recipe, though I did tweak it a bit for more nutritional bang for the buck.  These scones are so good, that you may want to wrap them up into individual servings to help you out with portion control. You can make these with or without the streusel topping.

Blueberry Scones  

Preheat oven to 450 degrees.
Spray cookie sheet with cooking spray.
In a food processor, zip until finely ground:
     1/2 cup dry oatmeal
In a large bowl, whisk together:
     1/2 cup whole wheat flour
     1 cup all-purpose flour
     3 Tbsp brown sugar, packed
     1 tsp baking powder
     1/2 tsp baking soda
     1/4 tsp salt
With a pastry blender or 2 knives, cut in
     3 Tbsp cold butter
Toss in gently
     1 - 1 1/2 cup blueberries (fresh or frozen)
Stir in until just moistened
     1 cup plain fat-free yogurt
Pat dough into an 8" circle and place onto baking sheet

To make streusel topping:
In a bowl, blend together
     1 Tbsp butter, melted
     2 Tbsp brown sugar, packed
     1 Tbsp flour
     1/4 cup dry oatmeal
Sprinkle on top of scones
Score (cut part-way through) into 12 wedges
Bake for 20 - 25 minutes

Makes 12 scones

Nutritional info with topping:
     152 calories, 4 g fat, 185 mg sodium, 25 g carbohydrate, 2 g fiber, 4 g protein, 3 Units
Nutritional info without topping:
     127 calories, 3 g fat, 177 mg sodium, 21 g carbohydrate, 2 g fiber, 3 g protein, 3 Units