Blueberry Oat Scones with Flaxseed

mommyskis

Blueberry Oat Scones with Flaxseed

2 Tbsp flaxseed
1 1/2 cup four
1/2 cup rolled oats (I just used regular oatmeal and it was fine)
2 tsp baking powder
1/4 tsp salt
1/2 cup cold butter cut into pieces
6 ounces plain fat-free or low-fat yogurt
1 egg white lightly beaten
1 1/4 cups fresh bluberries
Milk

Stir together the first 5 ingredients. Use a pastry blender to cut in the butter until mixture resembles coarse crumbs. Make a well in center of the flour mixture, set aside.

In another bowl, stir together the yogurt and egg white. Gently fold in blueberries. Add this mixture all at once to flour mixture . Stir with a fork until just moistened.

Turn dough out onto a floured surface. Knead dough by folding and gently pressing it for 10-12 strokes or until dough is nearly smooth. Pat or lightly roll dough into 10-inch circle and cut into 12 wedges.

Place dough wedges on foil-lined cookie sheet. Brush wedges with milk. If desired, sprinkle with additional oats or flaxseed. Bake 16-18 minutes or until golden in a 400 degree oven.

148 calories per scone. They are in the food bank as Family Circle Blueberry Oat Scones with Flaxseed.

These are a little work, but very yummy and low-cal for a scone. They are my new favorite breakfast.

PedalHound

Great recipe! Thanks for sharing!

Kristi82

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