Blueberry Buttermilk Scones

The scone is a small British quick bread (or cake if recipe includes sugar) of Scottish origin.  Sort of a marriage between a muffin and a biscuit.  This recipe makes a tender scone, dotted with delicious blueberries.  A great breakfast bread or treat with a cup of coffee or tea in the afternoon.  These are perfect eaten plain, but you could put some whipped butter or jam on them if you desire.  When cutting in the butter, be sure to use COLD butter and don't worry about getting it too well incorporated.  Generally, the less this dough is handled, the more tender the end product will be. Don't skip the turbinado sugar topping!  It makes the most wonderful, crispy sweet topping.... I love this scone recipe, and will be working on variations in the future!

Blueberry Buttermilk Scones 

adapted from WW New Complete Cookbook

Ingredients:

1 1/2 cups all purpose flour

1/2 cup old fashioned oats

1/4 cup ground golden flaxseed

1/4 cup packed brown sugar

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

4 TBS. COLD unsalted butter, cut into pieces

1 cup fresh or frozen blueberries

3/4 cup 1% buttermilk

1/4 cup eggbeaters ( or 1 egg white ) 

1 TBS. turbinado ( raw) sugar

Directions: 

1.  Preheat oven to 375 degrees F.  Line baking sheet with parchment paper ( easiest) or spray baking sheet with cooking spray.  

2.  Whisk together flour, oats, flaxseed, brown sugar, baking powder, baking soda and salt in large bowl.  With a pastry blender or fork, cut in pieces of butter to create a coarse meal.   Don't worry to wok it too much...larger chunks of butter are good...they will provide a "flakiness" to the scones.  Gently stir in blueberries. 

3.  Measure out the buttermilk, and then take one TBS out and set aside.  Add the eggbeaters to the remaining buttermilk and stir to combine.  Add the buttermilk/eggbeater mixture to the dry ingredients and stir gently with a fork until just combined.  With hands, knead dough about 2 times while in the bowl to finish combining ingredients.  Again, it doesn't have to be perfect...and the less you work the dough the better.  

4.  Divide the dough in half and form on the cookie sheet two 6 " rounds.  With a knife, cut the rounds into six pieces each...but don't separate cuts.  Brush scones with reserved buttermilk and sprinkle with the turbinado sugar.  

Ready for the oven

5.  Bake until toothpick inserted into middle comes out clean, or about 15 to 20 minutes.  Remove from oven, and slide the parchment paper onto a metal rack to cool.  ( or if not using parchment, let pan cook on rack for about 5 min, then remove scones to rack to cool.) Serve warm or at room temperature.

Yield:  1 doz.
Prep Time: 00 hrs. 10 min.
Cook Time: 00 hrs. 20 min.
Total Time: 30 min.

Servings - 12   Serving size - 1 scone or 1/12 of recipe   Points Plus per serving - 4 points+

Calories ( per svg) - 152,  Total Fat - 6g,   Carb. - 23g,   Protein - 4g,   Fiber - 3g

PRINTABLE RECIPE

Looking for more recipes that use blueberries?  Try this!
Blueberry Cheesecake Squares from The Tip Toe Fairy