Saturday, May 10, 2014

Double Blueberry Scones


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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