Blueberry Oat Scones with Flaxseeds || Gracefult Kitchen

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Blueberry Oat Scones with Flaxseeds

Pancake

Start the day off right by enjoying these flaky scones made with oats, yogurt, blueberries, and flaxseeds. Spread them with light or fat-free cream cheese or low-sugar preserves.

Ingredients

2 tablespoons flaxseeds, toasted (see Tip)
1 ½ cups all-purpose flour
½ cup rolled oats
¼ cup sugar or sugar substitute equivalent to 1/4 cup sugar (see Tip)
2 teaspoons baking powder
¼ teaspoon salt
¼ cup cold butter, cut into pieces
1 egg white
1 (6 ounce) container plain fat-free or low-fat yogurt
1 ¼ cups fresh blueberries
1 tablespoon Rolled oats and/or flaxseeds

Description

Preheat oven to 400 degrees F. Line a baking sheet with foil or parchment paper; set aside. Place toasted flaxseeds in a spice grinder and pulse until ground to a fine powder.
In a medium bowl, combine ground flaxseeds, flour, the 1/2 cup oats, the 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.
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.
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.
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.