"Healthified" Warm Blueberry Scones

By sheilaolim

Nutrition Information:
1 Serving (1 Serving)Calories 140(Calories from Fat 45),Total Fat 5g(Saturated Fat 2 1/2g,Trans Fat 0g),Cholesterol 10mg;Sodium 135mg;Total Carbohydrate 22g(Dietary Fiber 1g,Sugars 7g),Protein 4g

Ingredients

• 2 tablespoons toasted, flaxseed*
• 11/2 cups Gold Medal® all-purpose flour
• 1/2 cup rolled oats
• 1/4 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup cold butter, cut into pieces
• 1 6-ounce carton Yoplait® fat-free or low fat plain yogurt
• 1 egg white, lightly beaten
• 11/4 cups fresh blueberries
• Fat-free milk
• Rolled oats and/or flaxseeds (optional)

Details

Preparation time 30mins
Cooking time 50mins

Preparation

Step 1

Preheat oven to 400°F. Line a baking sheet with foil or parchment paper; set aside. Place toasted flaxseeds in a spice grinder and pulse until ground to a fine powder.

In a medium bowl, combine ground flaxseeds, flour, the ½ cup oats, the sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture; set aside.

In a medium bowl, combine yogurt and egg white. Gently fold in blueberries. Add yogurt mixture all at once to flour mixture. Using a fork, stir just until moistened.

Turn out dough onto a lightly floured surface. Knead by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll dough into a 10-inch circle. Cut into 12 wedges.

Place wedges 1 inch apart on prepared baking sheet. Brush tops of scones with milk. If desired, sprinkle lightly with additional oats and/or flaxseeds. Bake for 16 to 18 minutes or until golden brown. Serve warm.