Blueberry-Oat Scones With Flaxseeds

Start the day off right by enjoying these flaky scones made with oats, yogurt, blueberries and flaxseeds.

Prep/Cook Time: 40 Minutes, Servings: 12

Ingredients

• 2 tablespoons flaxseeds, toasted, plus more for garnish
• 1½ cups all-purpose flour
• ½ cup rolled oats, plus more for garnish
• ¼ cup sugar or sugar substitute equivalent to ¼ cup sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ¼ cup cold butter, cut into pieces
• 1 6-oz. carton plain fat-free or low-fat yogurt
• 1 egg white, lightly beaten
• 1¼ cups fresh blueberries
• Fat-free milk

Directions

1. Preheat oven to 400°F. Line a baking sheet with foil or parchment paper; set aside. Place 2 tablespoons flaxseeds in a spice grinder and pulse until ground to a fine powder.
2. In a medium bowl, combine ground flaxseeds, flour, ½ cup oats, 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.
3. 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.
4. 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.
5. 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.

Nutritional Information

Per Serving: 148 calories; 5 g fat (3 g sat, g mono); 11 mg cholesterol; 22 g carbohydrate; 4 g protein; 2 g fiber; 133 mg sodium

© Dotdash Meredith. All rights reserved. Used with permission.