Easy Scones Recipe
Today I’m going to show you how to make blueberry scones.
These healthy scones are made with less butter than traditional, and still come with flaky and soft texture.
Oatmeal scones are packed with fiber and protein, and they’re great for breakfast.
BLUEBERRY SCONES RECIPE
(makes 8 wedges)
1.5 cups ground oats or oat flour (150g)
1/2 cup spelt flour (65g)
2 tbsp tapioca starch or cornstarch
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3 tbsp butter (45g)
1/2 cup Greek yogurt (120g)
3 tbps honey or maple syrup
1 sm all egg
1 cup blueberries (150g)
NUTRITIONAL INFO (per piece):
195 calories, fat 6.7g, carb 29.5g, protein 5.6g
Place a piece of butter in a freezer for 15 minutes.
In a mixing bowl, add the dry ingredients, ground oats, spelt flour, cornstarch, baking powder, baking soda and salt, mix to combine.
Grate your cold butter using a box grater over the dry mixture, gently stir with a wooden spoon.
Add the blueberries and toss to combine.
In a small bowl, mix together Greek yogurt, honey and egg.
Pour the wet ingredients over the oat mixture and genly stir until the dough starts to form, no more than that.
Transfer the dough to a floured work surface and press couple of times in order to stick together and roll into a 10 inch or 25cm disc.
Cut the dough into 8 equal wedges, transfer to a lined baking tray and chill in the fridge for 20-25 minutes.
Brush with an egg wash or milk and bake at 375F (190C) for 12-14 minutes.
Let it cool for 15 minutes and serve as it is, or drizzle with Greek yogurt glaze.
GREEK YOGURT GLAZE:
1/4 cup Greek yogurt
1-2 tsp honey
1-2 tsp lemon juice