Low Fat Blueberry Scones
Freshly baked, healthier blueberry scones straight from the oven create an ideal Sunday morning treat, perfectly complemented by a steaming cup of tea.
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Ingredients
- 2 cups unbleached flour
- 1/4 cup sugar
- 1/4 cup frozen butter
- 3/4 cups 1% buttermilk
- 1 large egg
- 1 tsp vanilla
- 1 cup fresh blueberries
- 1/2 tsp baking soda
- 1 tbsp baking powder
- 1/4 tsp salt
Instructions
- 1
Begin by heating your oven to 400°F.
- 2
In a spacious mixing bowl, combine all the dry ingredients thoroughly.
- 3
Take the frozen butter and, using the large holes of a cheese grater, shred it into the flour mixture. Ensure it is well incorporated.
- 4
In a separate medium-sized bowl, whisk together the buttermilk, egg, and vanilla extract until blended.
- 5
Gradually add the wet mixture to the dry ingredients using a fork, stirring gently until the dough is just moistened.
- 6
Avoid overworking the dough; gently fold in the blueberries to incorporate them evenly.
- 7
Prepare a baking sheet by lining it with a silpat mat or parchment paper. Spoon large dollops of the dough onto the sheet, taking care not to press or compact the mixture to ensure the scones remain tender.
- 8
Place the baking sheet on the center rack of the oven and bake for 18 minutes. Once done, allow the scones to cool for about 5 minutes before serving.