Skinny Warm Blueberry Scones

Prep 30 min
Total 50 min
Servings 12

50% less sugar • 77% less cholesterol fiber than the original recipe. No need to give up your scone splurge. Try these! We’ve cut out extra fat plus boosted nutrients with blueberries, oat, and flaxseeds. MORE+ LESS-

By Betty Crocker Kitchens

Updated September 20, 2016

Make with

Gold Medal Flour

Ingredients

tablespoons toasted, flaxseed*

11/2

cups Gold Medal™ all-purpose flour

1/2

cup rolled oats

1/4

cup sugar

teaspoons baking powder

1/4

teaspoon salt

1/4

cup cold butter, cut into pieces

6-ounce carton Yoplait® Fat Free plain yogurt

egg white, lightly beaten

11/4

cups fresh blueberries

Fat-free milk

Rolled oats and/or flaxseeds (optional)

Steps

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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 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.
3

In a medium bowl, combine yogurt and egg white. Gently fold in blueberries. Add yogurt mixture all at once to flour mixture. Using 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.