Recipe - Delicious and Healthy Blueberry Oatmeal Scones
This recipe is a compilation of many other scone recipes I have tried, combining the best of each with a few changes I've made along the way to make them healthier. I've taken out all sugar and replaced it with Splenda (so even diabetics should be able to enjoy this version!). If you prefer real sugar you can replace the 1/4 cup Splenda with 1/4 cup real sugar. For the butter, I prefer I Can't Believe It's Not Butter Light as it's low in calories, but you can use the same amount of real butter/most butter substitutes. And as for the Blueberries, fresh are certainly better though when they're out of season and very expensive I use frozen; it's almost the same. You can also substitute raspberries, dried cranberries or cherries for the blueberries. And you can add pretty much any type of nut as well. So be creative, and enjoy!
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 cup old-fashioned rolled oats
- 1/4 cup granulated splenda
- 1 Tbsp baking powder
- 2 tsp baking soda
- 1/2 tsp salt
- 6 Tbsp I Can't Believe It's Not Butter Light, cold
- 3/4 cup buttermilk
- 1 cup blueberries, fresh or frozen
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
In a large bowl stir together the flour, oats, Splenda, baking powder, baking soda, and salt. With two knives (or a pastry blender) cut butter into mixture until it resembles coarse crumbs.
In a small bowl whisk together the buttermilk and egg. Add to flour mixture along with blueberries. Stir with a fork until dough is evenly moistened (it will still be a little crumbly).
With lightly floured hands work dough into a ball and then divide into 8 pieces. Place each piece a couple of inches apart on baking sheet and pat each into a circle/triangle shape.
Bake until tops are just slightly browned (about 25 minutes).