Blueberry Walnut Scones

Blueberry Walnut Scones
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Blueberry Walnut Scones calories by ingredient


Introduction

After trying half a dozen recipes without much success, I experimented until I came up with this one. These scones are the best I've tried so far, and they can easily be included in my weight loss program. After trying half a dozen recipes without much success, I experimented until I came up with this one. These scones are the best I've tried so far, and they can easily be included in my weight loss program.
Number of Servings: 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

Tips

Allow scones to rest 5 or 10 minutes before trying to remove from pan.


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.