I love making scones but I especially love making scones when I know it is a good, nutritious snack for my family. I saw a recipe for whole grain Blueberry Scones in a recent issue of Taste of Home and decided to give it a try! They are a bit denser than your average scone made with white flour and refined sugar, but they are still incredibly yummy.
You will need:
½ cup whole-wheat flour
½ cup unbleached white flour
½ cup old-fashioned oats
½ cup xylitol (xylitol is a natural sugar that is better for you than refined white sugar – but if you don’t have xylitol feel free to substitute white or brown sugar)
1 teaspoon baking powder
¼ cup butter (½ stick), frozen
⅓ cup plain greek yogurt
1 teaspoon vanilla extract
1 cup fresh blueberries
Preheat your oven to 350ºF. Mix together the flours, oats, sugar, and baking powder.
Grate the butter into the dry ingredients. Using frozen butter makes it easier to grate and combine with the flour mixture.
Mix the butter into the dry ingredients.
In a separate bowl whisk the egg, yogurt, and vanilla together.
Add the blueberries to the wet ingredients and mix.
Add the yogurt mixture to the dry ingredients and gently combine.
The mixture should come together to form a nice lump of dough.
Form dough into a circle about 1 inch thick. Slice into wedges.
Place wedges onto a baking stone or a baking sheet lined with parchment paper.
Bake for 20-25 minutes or until nicely browned.
Serve with a dab of butter and a nice cup of coffee or milk! The hearty grains in this recipe make for a filling and tasty breakfast or snack. My 18-month-old son loves them and I enjoy knowing that they are good for him!