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Low Fat Blueberry Scones

Lightened up, warm blueberry scones right out of the oven make the perfect Sunday morning breakfast along with a hot cup of tea.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups unbleached flour
  • 0.25 cup sugar
  • 0.25 tsp salt
  • 0.5 tsp baking soda
  • 1 tbsp baking powder
  • 0.25 cup frozen butter half stick
  • 0.75 cup 1% buttermilk
  • 1 large egg
  • 1 tsp vanilla
  • 1 cup fresh blueberries if frozen, thaw first

Method
 

Preparation Steps
  1. Preheat the oven to 400°F.
  2. In a large bowl, mix all the dry ingredients.
  3. Using the large holes of a cheese grater, grate the frozen butter into the flour. Mix well with flour.
  4. In a medium bowl, mix the buttermilk, egg and vanilla.
  5. Using a fork, slowly stir in the wet ingredients to the dry ingredients, until all the mixture is moistened.
  6. Do not over work the dough. Fold in the blueberries.
  7. Line a baking sheet with a silpat or parchment paper. Drop large spoonfuls onto the cookie sheet (to avoid tough scones, do not press or compact).
  8. Bake in the center rack for 18 minutes. Remove and let them cool about 5 minutes before eating.

Notes

These scones are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.