blueberry oat scones with flaxseeds

Pancake

Blueberry Oat Scones with Flaxseeds

Start the day off right by enjoying these flaky scones made with oats, yogurt, blueberries, and flaxseeds. Spread them with light or fat-free cream cheese or low-sugar preserves.

Ingredients

2 tablespoons flaxseeds, toasted (see tip)
1 ½ cups all-purpose flour
½ cup rolled oats
¼ cup sugar or sugar substitute equivalent to 1/4 cup sugar (see tip)
2 teaspoons baking powder
¼ teaspoon salt
¼ cup cold butter, cut into pieces
1 egg white
1 (6 ounce) container plain fat-free or low-fat yogurt
1 ¼ cups fresh blueberries
1 tablespoon rolled oats and/or flaxseeds

Directions

Preheat oven to 400 degrees 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 1/2 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 bowl, slightly beat egg white; stir in yogurt. Gently fold in berries. Add berry mixture all at once to flour mixture. With 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.