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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.

Source: Diabetic Living Magazine


Recipe Summary

20 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees 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 1/2 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(R) Granular, Equal(R) Spoonful or packets, or Sweet 'N Low(R) bulk or packets. Follow package directions to use product amount equivalent to 1/4 cup sugar. Nutrition per scone with substitute: same as below, except 133 calories, 19 g carbohydrate; Exchanges: 1 starch // carb choice: 1

Nutrition Facts

1 scone
148 calories; protein 3.8g; carbohydrates 22.1g; dietary fiber 1.7g; sugars 6.8g; fat 5.1g; saturated fat 2.6g; cholesterol 10.5mg; vitamin a iu 130IU; vitamin c 1.6mg; folate 51.2mcg; calcium 54.6mg; iron 1mg; magnesium 20.4mg; potassium 100.2mg; sodium 133mg.

1 1/2 starch, 1 fat