|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 2g||3%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 1g||3%|
|Total Sugars 4g|
|Vitamin C 1mg||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Quick and easy, a blueberry scone recipe is a great way to start the morning or enjoy an afternoon treat. They're a delicious berry baked good and best when served warm and enjoyed with a cup of tea or coffee. To make them extra special, add a scone topping like low-fat lemon curd or sugar-free peach jam (both fruits are spectacular with blueberries).
The recipe makes a few changes from the average blueberry scone. Many scones use all-purpose flour alone, but that is split with an equal amount of whole-wheat flour in this recipe. It offers a nice balance because all-purpose flour creates a lighter scone than those made with whole-wheat flour alone. You'll also want to use low-fat buttermilk rather than the regular buttermilk or heavy cream commonly found in scone recipes.
Fresh blueberries are the best option for these blueberry scones. You can use frozen berries but will want to thaw and dry them completely first.
Easier than other scones, you won't need a scone pan or have to roll out the dough and cut out the circular or wedge-shaped scones. Instead, these are drop scones; much like drop cookies, you'll simply drop tablespoons of dough onto the baking sheet.
Since the recipe uses baking powder, one key to success is to work quickly. Once the baking powder is mixed with the wet ingredients, it starts working, and the scones should be in the oven as soon as possible. Preheat the oven, have your ingredients and tools on the counter and ready to go before you mix anything, and they'll be great.
1 cup all-purpose flour
1 cup whole-wheat flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons (2 ounces) unsalted butter, cold, cut into small pieces
1 large egg, lightly beaten
3/4 cup low-fat buttermilk
1 teaspoon pure vanilla extract
1 cup blueberries
Gather the ingredients.
Preheat the oven to 375 F and line a large baking sheet with a silicone mat or parchment paper.
Combine all-purpose flour, whole-wheat flour, sugar, baking powder, baking soda, and salt in a large bowl. Cut butter into flour mixture with a pastry blender or two knives until it resembles coarse crumbs.
Add egg, buttermilk, and vanilla. Stir with a fork until a dough forms. Fold in blueberries. Drop by tablespoonfuls onto the prepared baking sheet.
Bake for 12 to 14 minutes.