Delish!
Serves 8 ( 8 points +)
- 1 c. rolled oats
- 1-1/2 c. flour
- 1/2 c. sugar
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 4 T. butter
- 4 T. light stick butter
- 1/2 c. fresh or frozen blueberries ( thawed )
- 1/3 c. dried blueberries
- 1 T. grated lemon zest
- 1 tsp. vanilla
- 1/2 c. low-fat buttermilk
- 1T. coarse sugar ( turbinado)
Preheat oven to 350 and line a baking sheet with parchment paper.
Combine first six ingredients in a food processor and blend until combined. Add cubed butter and pulse until mixture resembles coarse meal.
In a small bowl. combine the lemon zest, vanilla and buttermilk. Stir in blueberries. Add dry ingredients to wet ingredients and gently stir together. Mixture may be sticky. Form into a disc and pat dough to about 1-1/4 inches thick. Sprinkle with turbinado sugar. Cut into 8 wedges. Bake 25 minutes or until light golden brown. You may have to cut through scones again to separate.
adapted from the book " Eating in Color"
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