Recipe Image

Blueberry-Oat Scones with Flaxseeds

  • 20 m
  • 40 m
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

    • 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)

Directions

  • 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(R) Granular, Equal(R) Spoonful or packets, or Sweet 'N Low(R) 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
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