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Healthy Recipes > Breads > Blueberry Scones

Blueberry Scones

Cook Time

45 minutes


Blueberry Scones

Publish Date: April 16, 2013

Preheat oven to 400° F. Soak dried blueberries in water for approximately 15 minutes and set aside. Line a baking sheet with foil or parchment paper.

In a medium bowl, mix flaxseed, flour, oats, sugar, baking powder, and salt together. Using a standing or hand mixer, combine dry mixture and coconut oil together until mixture resembles coarse crumbs. Make a divot in the center of the flour mixture and set aside. In a medium bowl, combine yogurt and egg white. Drain any excess water from the blueberries and gently fold them in to the yogurt and egg mixture. Dump yogurt mixture into flour mixture. Using a fork, stir until moistened.

Knead dough on a lightly floured surface, folding and gently pressing dough for 10 to 12 strokes or until it is nearly smooth. Pat or lightly roll into a 10-inch circle and cut into 12 wedges. Place wedges 1 inch apart on prepared baking sheet. Brush tops of scones lightly with almond milk. If desired, sprinkle scones with additional oats and/or flaxseeds.

Bake for 16 to 18 minutes or until golden brown. Serve warm or at room temperature.

Makes 12 servings. Serving size 1.0scone.

Nutritional Breakdown (per serving):

Calories 166, Protein 5 g, Fat 6 g, Saturated Fat 4 g, Trans Fat 0 g, Monounsaturated Fat 0.25 g, Polyunsaturated Fat 0.41 g, Carbohydrates 24 g, Fiber 4 g, Sodium 154 mg

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