Scones -- An Easy, Healthier Version (blueberry and Other Varieties)

Ready in 45 minutes

One of our family's favorite breakfast foods! Great for freezing!!!

Top-ranked recipe named "Scones -- An Easy, Healthier Version (blueberry and Other Varieties)"

5 avg, 2 review(s) 100% would make again

Ingredients

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1 cup Whole wheat flour
3/4 cup White flour
1/4 cup Flax seed; ground
1 teaspoon Baking Powder
1/4 teaspoon Baking soda
1/2 teaspoon Salt; , I use less!
8 tablespoon Light butter; frozen!
3/4 cup Frozen blueberries
1/3 cup Splenda
2 teaspoon Sugar
1 large Egg
1/2 cup Light sour cream

Original recipe makes 6

Servings  

Preparation

Adjust oven rack to lower-middle position and preheat oven to 400 degrees. Line a cookie sheet with parchment paper.

In a medium bowl, mix flour, 1/3 cup splenda, baking powder, baking soda and salt. Set aside.

In a food processor, chop butter. Add 1/2 of the flour mixture. Mix.

Add remaininng flour mix and pulse until mixture looks course.

In a small bowl, whisk sour cream and egg until smooth.

Add sour cream mixture into flour mix and pulse until clumps. Remove from food processor. Use hands to press into a ball. Continue pressing until dough is evenly saturated. Add blueberries and gently work through dough. (May have to flour hands to prevent sticking).

Place on a lightly floured surface and pat until 1 inch thick. (If desired, brush with egg whites and sprinkle with 2- 3 TBSP coarse ground sugar). Using a sharp knife, cut into 6 triangles; place on the lined cookie sheet about 1 inch apart. Bake until golden, about 18-20 minutes. Remove from oven when golden and top appears "crispy". Cool for 5 minutes. Best when served warm, but can be served at room temperature. Easily frozen for a quick "reach for" breakfast./snack- Just thaw via the microwave and serve...

Alternatives:

Cherry Almond Scones:

Follow above recipe (exclude blueberries). Instead, add 1/2 cup dried cherries to the dry flour mixture, then add 1/2 tsp almond extract to the sour cream mixture. Cook as directed.

Cinnamon Raisen Scones:

Follow above recipe (exclude blueberries). Instead, add 1 tsp cinnamon, 1/2 cup raisens, 1/2 cup oatmeal (not quick oats) to the dry mixture. Substitiute brown sugar for the splenda. Cook as directed.

Cranberry-Orange Scones:

Follow above recipe (exclude blueberries). Instead, add a generous teaspoon of finely grated orange rind (zest) 1/2 cup dried cranberries to the dry mix. Cook as directed.

The Full Fat Easy Scones this recipe was based on:

2 cups Flour

1/3 cup sugar

1 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

8 TBLS butter, frozen

1/2 cup sour cream

1 large egg

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 408 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Cinnamon/raisen are our favorite!
csailer 4 years ago
[I posted this recipe.]
csailer 4 years ago
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