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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 168.1
  • Total Fat: 4.5 g
  • Cholesterol: 0.2 mg
  • Sodium: 127.6 mg
  • Total Carbs: 28.0 g
  • Dietary Fiber: 2.3 g
  • Protein: 4.6 g

View full nutritional breakdown of Healthy Blueberry Scones calories by ingredient
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Healthy Blueberry Scones

Submitted by: LFARRINGTON84
Healthy Blueberry Scones

Introduction

This recipe was adapted from a diabetic cookbook. A very tasty way of including fruit and oats into your diet! This recipe was adapted from a diabetic cookbook. A very tasty way of including fruit and oats into your diet!
Number of Servings: 12

Ingredients

    1 3/4 c. all-purpose flour
    1 c. rolled oats
    1/4 c. sugar
    1 tbs. baking powder
    1/2 c. skim milk
    3 tbs. cooking oil
    1 egg white
    1 c. blueberries

Directions

Spray baking sheet with nonstick spray. In a large bowl, combine flour, oats, sugar and baking powder. In another bowl, stir together milk, oil and egg white. Add liquid mixture and blueberries to dry mixture and stir until just moistened.

On a lightly floured surface, knead dough 10 times. Roll dough to 3/4 inch thickness. Cut dough into twelve pieces and transfer to baking sheet.

Bake in oven at 400 degrees for 15-18 minutes or until golden brown. Cool on wire rack and serve warm. Makes 12 servings.

Number of Servings: 12

Recipe submitted by SparkPeople user LFARRINGTON84.






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Member Ratings For This Recipe


  • Very Good
    12 of 13 people found this review helpful
    I used whole wheat flour, sub the blueberries for cranberries and used applesuace in place of the 1/2 the oil ... tasty and super healthy! - 1/6/09

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  • Very Good
    6 of 6 people found this review helpful
    Added a couple pinches of kosher salt & a bit of vanilla. Next time I would add some lemon extract instead of vanilla. Shortcut--knead in the bowl then pat out a round onto the cookie sheet. Cut into slices like a pizza & separate. Made qty of 8 scones this way. Check @ 14 min. bake time. - 12/4/10

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  • Good
    6 of 7 people found this review helpful
    They need salt! I know it says that they are supposed to be HEALTHY, but a little salt would help these a lot... I mixed a couple tablespoons of powdered sugar with a little lemon juice and drizzled a tiny bit on each one to compensate for the saltlessness. - 11/13/10

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  • Incredible!
    3 of 3 people found this review helpful
    I just made these and they're delicious! Instead of an egg white (because I didn't have any eggs) I used a 6 oz. package of blueberry Dannon Light & Fit yogurt as a substitute.
    And instead of skim milk, I used Vanilla Silk Soymilk. - 9/27/11

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  • Very Good
    3 of 3 people found this review helpful
    These definitely aren't as moist as the fat laden scones from a bakery, but they are a nice change in pace and really are quite tasty. I added a 1/4 tsp of almond extract and didn't roll them out, just kneaded and placed firmly patted portions on the cookie sheet. - 1/17/09

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  • Incredible!
    3 of 3 people found this review helpful
    Delicious, easy to make and take for a breakfast on the go.
    Healthy alternative to donuts or fast food breakfast. - 1/5/09

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  • Very Good
    2 of 2 people found this review helpful
    Very tasty. I did top them with a drizzle of powered sugar and lemon juice. Not sure I like the oatmeal texture, but that ingredient did make them healthier. I'd add a little vanilla to the batter next time. Thank you for sharing! - 5/12/13

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  • Good
    2 of 2 people found this review helpful
    I found them dry, but could be due to my oven which seems to over cook everything! - 1/10/09

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  • Good
    1 of 1 people found this review helpful
    Made it exactly as written but cut it into 8 pieces, changing the nutrition info. They had a good taste but I didn't like the texture - probably the oatmeal. Don't think I'll try them again. - 5/9/14

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  • 1 of 1 people found this review helpful
    Where are the blueberries as noted in the title? - 12/29/08

    Reply from LFARRINGTON84 (12/29/08)
    Whoops, silly me. There we go, fixed!


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  • I will be using whole wheat pastry flour instead of all-purpose white flour. - 9/3/14

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  • Thought it was delicious. The second time, I added 1 tsp of vanilla flavoring which I liked better. Next time, will have to try Kiwi’s suggestion below and substitute the oil with applesauce. - 8/2/14

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  • I should not be allowed to bake! That said, these were really pretty tasty, and no doubt would have been even better if I were not so clueless about what constitutes moistened before and after kneading with blueberries that pop. My fault! - 8/25/11

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  • I used whole wheat flour (sub for all purpose), fresh blueberries, 2% milk (sub for skim milk since I don't use any) and applesauce (sub for oil). My dad's diabetic and has high cholesterol so this recipe was perfect. These scones are lovely with an nice cup of tea and super easy to make. A+ :) - 7/31/11

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  • Used Splenda. Added lemon zest, 1/4 t. salt and 1.5 c. blueberries. I may have gone overboard on the berries! Used a silicone sheet to bake. Made 8 scones. - 6/13/11

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  • OK. Of course not the same as heavy cream scones, but I really liked the fresh blueberries in the recipe. - 4/3/11

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  • i used the same basic recipe: used 1c all purpose flour, 3/4c whole wheat flour, oat bran for oats since i like fine texture, used apple sauce instead of oil,light buttermilk instead of milk, raisins instead of blueberries.I also added some cinnamon powder and 1tsp of vanilla essence. :) - 3/15/11

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  • I added low fat sour cream for one tbspof oil and whole wheat flour and 1/2 the sweetener was Splenda - 6/15/10

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  • Incredible!
    0 of 1 people found this review helpful
    These were so easy and quick to mix up! I can't wait to taste them, they are in the oven right now! - 1/14/10

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  • I wanted to follow the recipe exactly, but accidentally got off course, much of my cooking involves accidents. Go figure. I ended up using a whole egg and applesauce in place of the oil. It turned out very good. I'll make them again and try to stay on track! - 12/6/09

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  • Definitely will try and I agree with Kiwi - same changes I was going to make! - 8/21/09

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  • I went a bit wrong but thats my fault im a terible cook but they tasted nice anyway thanks x - 8/11/09

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  • I have a packaged mix - Martha Washington lemon poppy seed muffines which can be adapted for scones. I've omitted the oil, added mashed bananas, mixed frozen (thawed) berries and sugar free vanilla flavoring (I'm a little like Rachael Ray - I toss in whatever I have!) Also added flax! - 5/16/09

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  • Very good and moist scone. - 1/28/09

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  • Love this! Made them last night and will be eating them for breakfast all week- easy and yummy! - 1/2/09

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