Low Fat Blueberry Scones |
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| Ingredients: | ||||||||||||||||||||||||||
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1 cup all-purpose flour 1 cup whole-wheat flour 1/3 cup sugar 2 teaspoons baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 4 tablespoons cold unsalted butter cut into small pieces 1 egg lightly beaten 3/4 cup low-fat buttermilk 1 teaspoon vanilla 1 cup blueberries |
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| Preparation: | ||||||||||||||||||||||||||
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Preheat oven to 375 degrees. Line a large baking sheet with a silicone mat or parchment paper. Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Cut butter into flour mixture with a pastry blender or two knives until it resembles a coarse crumbs. Add egg, buttermilk and vanilla. Stir with a fork until a dough forms. Fold in blueberries. Drop by tablespoonfuls onto prepared baking sheet. Bake for 12-14 minutes |
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