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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 229.8
  • Total Fat: 11.9 g
  • Cholesterol: 44.2 mg
  • Sodium: 97.3 mg
  • Total Carbs: 27.6 g
  • Dietary Fiber: 3.0 g
  • Protein: 5.4 g

View full nutritional breakdown of Whole Wheat Blueberry Scones calories by ingredient
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Whole Wheat Blueberry Scones

Submitted by: CATHYGETSFIT

Introduction

A yummy healthy scone recipe that was made for me by my friend over at www.thebutterdish.net. A yummy healthy scone recipe that was made for me by my friend over at www.thebutterdish.net.
Number of Servings: 16

Ingredients

    3 1/2 Cups All purpose flour
    1/4 Cup Sugar
    1/2 Teaspoon Salt
    2 Tablespoons Baking powder
    10 Tablespoons Unsalted butter, cold and cubed
    1 Whole Egg
    1 Egg white
    1/2 Cup Yogurt
    1/2 Cup milk
    1/8 Cup Flax seed
    1 Cup Blueberries, fresh or dried
    2/3 Cup Walnuts
    Zest of 1/2 Orange
    Egg Wash
    Crystal Sugar, for topping

Tips

You can use low fat, plain yogurt or low fat buttermilk instead of the applesauce if you wish.

It's not always easy to find fresh blueberries so I made the recipe with frozen, unsweetened blueberries.

Be sure to not overwork the dough because it will become tough.

You can use more whole wheat flour and less white flour if you desire. It still tastes great either way.


Directions

Heat oven to 350

Add flour, sugar, baking powder, flax seed and salt to a large bowl and stir together with a clean dry whisk.

Add butter cubes to the flour and work with the hands, rubbing together until mixture resembles cornmeal and butter is smaller than a pea.

In a separate bowl, mix egg, egg white, yogurt and milk.

Make a well in the center of the flour mixture and pour the milk and eggs into the well.

Using a pastry spatula or large rubber spatula gently combine the flour into the milk just until it comes together.

Add fruit and nuts and hand mix gently.

Tip the dough out onto a lightly floured surface and divide into two separate sections.

Shape gently into balls and press each into discs about 5/8 inch thick.

Cut the discs just like pie into even triangular sections.

Place scones on a parchment lined baking sheet.

Brush each with egg wash (1 egg yoke & 1 tablespoon water, dash of salt) and sprinkle with crystal sugar.

Bake for 15-18 minutes until golden brown.

Serve warm.

Serving Size: Makes 16 wedges. 1 wedge = 1 scone = 1 serving






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