Scones aren’t exactly a health-food, but made this way, they aren’t half bad! These scones are low-fat, very lightly sweetened, and half whole wheat. Plus, they’ve got delicious blueberries, which are packed with antioxidants, as I’m sure everyone is aware of now :P. You can substitute other berries for the blueberries, or apple chunks, or even chocolate chips as the original recipe from Skinny Taste calls for, but blueberries just seem right in this recipe to me!
- 3/4 cup cold buttermilk
- 1/4 cup sugar
- 2 tsp vanilla extract
- 1 large egg
- 1 cup all purpose flour
- 1 cup white whole wheat flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 3 tbsp chilled butter (must be cold) cut into small pieces
- 3/4 cup blueberries (preferably fresh, but I used frozen and they worked fine)
- cooking spray (or cornmeal)
- a couple tbsp milk (optional)
- a couple tbsp sugar (optional)
Begin by preheating your oven to 375 F, and either spraying a baking sheet with cooking spray, or dusting it with cornmeal, which is what I opted for. I also used my baking tile.
Whisk the buttermilk, sugar, vanilla, and egg together in a medium bowl, and set aside. Whisk together both types of flour, baking powder and salt, then cut in the butter until the resembles fine crumbs. Gently fold in the blueberries, then stir in the milk mixture, just until combined.
Turn the dough out onto a well floured surface, and knead the dough a few times, being careful not to over work it. Form the dough into a 9 inch circle on the baking sheet, and then cut the dough into eight wedges (or twelve, if you want to be responsible :P). You can brush them with milk to promote browning if you would like, as well as sprinkle them with sugar.
Place the baking sheet in the oven, and bake for 20-25 minutes. When a wooden skewer comes out of the centre of one of the scones clean, they’re done.