Blueberry Walnut Scones

Name: Blueberry Walnut Scones Recipe
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 12
Ingredients: 1 1 / 2 cups Whole Wheat Flour; 1 / 2 cup Rolled Oats; 1 / 2 cup Brown Sugar packed; 2 teaspoons Baking Powder; 1/8 teaspoon Baking Soda; 1/4 cup Finely Chopped Walnuts; 1 / 2 teaspoon Table Salt; 1 / 4 cup Canola Oil; 1 cup Low Fat Buttermilk; 1 Egg Lightly Beaten; 1 cup Fresh Blueberries

Minutes to Prepare: 15
Minutes to Cook: 18

Number of Servings: 12

Ingredients

1 1 / 2 cups Whole Wheat Flour1 / 2 cup Rolled Oats1 / 2 cup Brown Sugar, packed2 teaspoons Baking Powder1/8 teaspoon Baking Soda1/4 cup Finely Chopped Walnuts1 / 2 teaspoon Table Salt1 / 4 cup Canola Oil1 cup Low Fat Buttermilk1 Egg, Lightly Beaten1 cup Fresh Blueberries

Directions

Preheat oven to 400 degrees Fahrenheit. Line a large baking pan with parchment paper and set aside. In a medium bowl, mix flour, oats, brown sugar, baking powder, baking soda, walnuts and salt together. Using a standing or hand mixer, combine flour mixture with oil, mixing until dough resembles coarse crumbs. Combine buttermilk and egg; add to flour mixture and gently fold in blueberries. Using a fork, stir until dough is moistened throughout. Knead dough on a lightly floured surface, folding and gently pressing dough for 10 to 12 strokes or smooth. Pat or lightly roll into a 10-inch circle and cut into 12 wedges. Place wedges 1 inch apart on prepared baking sheet. Bake at 400 degrees Fahrenheit for 16 to 18 minutes or until lightly browned. Serve warm or at room temperature.

Serving Size: makes 12 scones

Number of Servings: 12

Recipe submitted by SparkPeople user KITCHENCLOWN.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 175.6
Total Fat: 7.3 g
Cholesterol: 16.3 mg
Sodium: 223.1 mg
Total Carbs: 28.7 g
Dietary Fiber: 2.7 g
Protein: 4.1 g

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