Blueberry Almond Scones Recipe

The blueberries add sweetness while the almonds add crunch to these low fat classic scones. Try these for breakfast, dessert or even with your afternoon tea.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat pastry flour
  • 2 Tbsp sugar
  • 2 tsp baking powder
  • 1/8 tsp salt
  • 1 cup blueberries
  • 1 cup low fat plain yogurt
  • 1 Tbsp canola or vegetable oil
  • 1 Tbsp sugar mixed with a dash of cinnamon
  • 1/2 cup sliced almonds or other nuts

Directions

  1. Preheat oven to 375°. Lightly coat a baking sheet with nonstick cooking spray. In a bowl, combine flours, sugar, baking powder and salt and mix thoroughly. Add berries. In a small bowl, combine yogurt and oil. Add yogurt mixture to dry ingredients.
  2. Stir gently to form a soft, sticky dough. Turn the dough out onto a floured surface. Pat the dough into a 1/2-inch-thick round. Sprinkle cinnamon-sugar and almonds on top of dough, pressing gently into the dough. With a sharp knife, cut the dough into 8 wedges and arrange on prepared baking sheet. Bake the scones until brown and firm, about 25 minutes.

Nutrition Facts

Serving Size

Amount Per Serving

Calories
215
% Daily Value*
  • Total Fat
    6g
    9%
  • Saturated Fat
    1g
    5%
  • Cholesterol
    2mg
    1%
  • Sodium
    61mg
    3%
  • Total Carbohydrate
    35g
    12%
  • Dietary Fiber
    3g
    12%
  • Sugars
  • Protein
    6g
    12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calories needs.