Sunday, November 28, 2010

Healthier Blueberry Scones Recipe

Stacy, Jen and I had a post-Thanksgiving meal (a "friends Thanksgiving") and I brought scones. Here's how I made them.
Dry Ingredients
  • 1 cup white flour
  • 1 cup wheat flour*
  • 1/4 cup sugar
  • 1 tbs baking powder
  • 1/4 tsp salt
  • 1/4 tsp baking soda
Wet Ingredients
  • 1/4 cup butter
  • 3/4 cup + 2 tbs low fat buttermilk
  • 1 egg
  • 1 tsp + 1/4 tsp vanilla extract
  • 1/4 tsp almond extract (can omit)
  • 1/4 tsp orange extract**
  • Zest of half a lemon (can use orange zest instead)
  • 1 cup blueberries***
Instructions - Makes 8 scones
  1. Preheat oven to 400 deg. F.
  2. Mix dry ingredients in a large bowl.
  3. Cut butter into dry mix using a pastry blender.
  4. Mix the remaining wet ingredients except for the berries in another bowl.
  5. Add the wet mix to the dry mix and stir to mix them together.
  6. Fold in the blueberries.
  7. Drop by large spoonfuls onto a parchment-lined baking sheet.****
  8. Bake for 18 minutes.
*Instead of using 2 cups white flour, I used 1 cup of white and 1 cup of wheat to make these scones more healthy.
**Instead of using orange extract, you can squeeze a little orange or lemon juice in and reduce the amount of buttermilk.
***If using frozen blueberries, warm them to room temp by running warm water over them.
****Be gentle with this kind of dough - over-working it will make it tough.

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