Dried blueberry breakfast scones
Whole wheat flour
Uncooked quick oats
½ cup(s), (not instant) oats
¼ cup(s), ground
Packed brown sugar
3 Tbsp, cut into pieces
¾ cup(s), lowfat 1%
Unpacked light brown sugar
1 Tbsp, or turbindo sugar
- Preheat the oven to 375°F. Spray a baking sheet with nonstick spray.
- Whisk together the pastry flour, oats, flaxseed, brown sugar, baking powder, baking soda, and salt in a large bowl. With a pastry blender or 2 knives used scissor-fashion, cut in the butter until the mixture resembles fine crumbs with some small pieces of butter remaining. Gently stir in the blueberries. Set aside 1 tablespoon of the buttermilk. Whisk together the remaining buttermilk and the egg white in a small bowl. Add to the flour mixture and stir just until the flour mixture is moistened (the dough will be soft).
- Gather the dough into a ball and place on a lightly floured surface; divide in half. Knead each portion 2 times. Place the 2 pieces of dough on the baking sheet 5 inches apart. Pat each piece of dough into a 6-inch round. Spray a long, thin knife with nonstick spray; cut each round into 6 wedges (do not separate the wedges).
- Brush the scones with the reserved buttermilk and sprinkle evenly with the turbinado sugar. Bake until a toothpick inserted into the center comes out clean, 15 – 20 minutes. Let cool on the baking sheet on a rack 5 minutes. With a pancake spatula, slide each round onto a rack and let cool completely. Separate the wedges. Yields 1 scone per serving.