Blueberry Scones

By Hklbrries

Scones have traditionally been served with afternoon tea, although they have recently found their way onto the breakfast table. In this recipe we have replaced the heavy cream with low-fat yogurt. Scones are best when served warm - try them with your favorite jam.

These blueberry scones can be made in advance, frozen and popped out a few at a time for a tasty and quick breakfast-on-the-go.

Ingredients

• Glaze:
• 1 cup white flour
• 1 cup whole wheat flour
• 1/4 cup sugar
• 1/2 tsp salt
• 1 tbsp baking powder
• 1 tbsp baking soda
• 1 1/4 cups plain yogurt
• 1 cup blueberries, frozen
• 3 tbsp butter, melted
• 2 tbsp granulated sugar

Details

Servings 12

Preparation

Step 1

Preheat the oven to 425 F.

Combine the flours, baking powder and soda, salt and sugar in a bowl, stirring with a fork to mix well. Add in the yogurt and frozen blueberries and continue to stir with a fork. The dough will become very sticky and will hold together in a rough mass. Lightly flour a cutting board and transfer the dough to it. Knead the dough 5 or 6 times and form into a circle about 10 inches around.

For the glaze, spread the butter over the top and the sides of the circle, and sprinkle sugar on top. Cut the circle into twelve wedges and place each wedge on a nonstick cookie sheet, allowing about 1 inch between pieces. Bake for about 15 minutes, or until golden brown.