Blueberry Almond Scones Recipe
The blueberries add sweetness while the almonds add crunch to these low fat classic scones. Try these for breakfast, dessert or even with your afternoon tea.
- http://www.scripps.org/recipes/797-blueberry-almond-scones-recipe
- Find more recipes like this one under Desserts, Diabetes Friendly, Heart Healthy, and Videos - Health eCooking
- Special Diets:
Diabetic and Heart Healthy
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup whole wheat pastry flour
- 2 Tbsp sugar
- 2 tsp baking powder
- 1/8 tsp salt
- 1 cup blueberries
- 1 cup low fat plain yogurt
- 1 Tbsp canola or vegetable oil
- 1 Tbsp sugar mixed with a dash of cinnamon
- 1/2 cup sliced almonds or other nuts
Directions
- Preheat oven to 375°. Lightly coat a baking sheet with nonstick cooking spray. In a bowl, combine flours, sugar, baking powder and salt and mix thoroughly. Add berries. In a small bowl, combine yogurt and oil. Add yogurt mixture to dry ingredients.
- Stir gently to form a soft, sticky dough. Turn the dough out onto a floured surface. Pat the dough into a 1/2-inch-thick round. Sprinkle cinnamon-sugar and almonds on top of dough, pressing gently into the dough. With a sharp knife, cut the dough into 8 wedges and arrange on prepared baking sheet. Bake the scones until brown and firm, about 25 minutes.