Blueberry-Oat Scones with Flaxseeds

Blueberry-Oat Scones with Flaxseeds

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From: Diabetic Living Magazine

Start the day off right by enjoying these flaky scones made with oats, yogurt, blueberries, and flaxseeds. Spread them with light or fat-free cream cheese or low-sugar preserves.

Ingredients 12 servings

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Original recipe yields 12 servings
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Metric
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)

Preparation

  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Nutrition information

  • Serving size: 1 scone
  • Per serving: 148 calories; 5 g fat(3 g sat); 2 g fiber; 22 g carbohydrates; 4 g protein; 51 mcg folate; 10 mg cholesterol; 7 g sugars; 130 IU vitamin A; 2 mg vitamin C; 55 mg calcium; 1 mg iron; 133 mg sodium; 100 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1½ starch, 1 fat

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