Nutrition per serving may change if servings are adjusted.
2 tablespoons flaxseeds, toasted (see Tip)
1½ cups all-purpose flour
½ cup rolled oats
¼ cup sugar or sugar substitute equivalent to ¼ cup sugar (see Tip)
2 teaspoons baking powder
¼ teaspoon salt
¼ cup cold butter, cut into pieces
1 egg white
1 (6 ounce) container plain fat-free or low-fat yogurt
1¼ cups fresh blueberries
Rolled oats and/or flaxseeds (optional)
Preheat oven to 400°F. Line a baking sheet with foil or parchment paper; set aside. Place toasted flaxseeds in a spice grinder and pulse until ground to a fine powder.
In a medium bowl, combine ground flaxseeds, flour, the ½ cup oats, the sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture; set aside.
In a bowl, slightly beat egg white; stir in yogurt. Gently fold in berries. Add berry mixture all at once to flour mixture. With a fork, stir just until moistened.
Turn out dough onto a lightly floured surface. Knead by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll dough into a 10-inch circle. Cut into 12 wedges.
Place wedges 1 inch apart on prepared baking sheet. Brush tops of scones with milk. If desired, sprinkle lightly with additional oats and/or flaxseeds. Bake for 16 to 18 minutes or until golden brown. Serve warm.
Tips: To toast flaxseeds, place in a small dry skillet over medium heat. Cook and stir until the seeds are fragrant and begin to pop.
If using sugar substitutes, choose from Splenda® Granular, Equal® Spoonful or packets, or Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to ¼ cup sugar. Nutrition per scone with substitute: same as below, except 133 calories, 19 g carbohydrate; Exchanges: 1 starch // carb choice: 1