Blueberry Oatmeal Scones
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
2 cups old-fashioned oats2 cups whole wheat flour1/2 cup brown sugar2 1/2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt1/4 teaspoon cinnamon1/2 cup margarine3/4 cup light buttermilk1/4 eggbeaters1/4 cup blueberries
Heat oven to 425 degrees F
In food processor, combine oats, flour, sugar, baking powder, baking soda, salt, and cinnamon; pulse to blend. Add butter; pulse until coarse crumbs form.
In cup, beat buttermilk and egg beaters. With processor running, add egg mixture and and pulse until a dough forms.
Hand fold in 1 cup of blueberries.
Scoop dough by 1/4 cups onto cookie sheet. Flatten each mound into a 2 1/4 inch round. If desired sprinkle with cinnamon-sugar. Bake 12 to 15 minutes or until golden on bottoms
Note: If you don't have a food processor just hand fold wet ingredients in. This is what I did and it worked fine.
Number of Servings: 14
Recipe submitted by SparkPeople user VCINCOTTA.
In food processor, combine oats, flour, sugar, baking powder, baking soda, salt, and cinnamon; pulse to blend. Add butter; pulse until coarse crumbs form.
In cup, beat buttermilk and egg beaters. With processor running, add egg mixture and and pulse until a dough forms.
Hand fold in 1 cup of blueberries.
Scoop dough by 1/4 cups onto cookie sheet. Flatten each mound into a 2 1/4 inch round. If desired sprinkle with cinnamon-sugar. Bake 12 to 15 minutes or until golden on bottoms
Note: If you don't have a food processor just hand fold wet ingredients in. This is what I did and it worked fine.
Number of Servings: 14
Recipe submitted by SparkPeople user VCINCOTTA.
Nutritional Info Amount Per Serving
- Calories: 198.1
- Total Fat: 7.7 g
- Cholesterol: 0.6 mg
- Sodium: 328.8 mg
- Total Carbs: 24.2 g
- Dietary Fiber: 3.3 g
- Protein: 4.7 g
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