Blueberry Scones

Whole Wheat Blueberry Scones

     Fresh baked whole wheat, blueberry scones: A perfect Sunday morning breakfast!  One of my favorite professors at San Jose State University, Ashwini Wagle, recently sent this recipe, which is simple and healthy! With only 3 tablespoons of brown sugar for the whole recipe, these scones are not too sweet. If you prefer a sweeter scone, simply add honey or jam to the final product! 

      This morning, I paired the scone with scrambled eggs and a few tangerines. A glass of milk would also be a great addition to the scone. The glass of milk and eggs would provide protein to the meal. I recommend having protein with every meal, as protein plays an important role in the muscle building process. Adequate protein consumption isn't just for bodybuilders and athletes. As the body ages, it begins to lose muscle mass, which can increase the risk of injury and disability. Protein intake is also essential for weight loss. Protein is more "filling" than carbohydrates alone. So, try to combine protein with all meals and snacks! 


This recipe also calls for whole wheat flour, which is a whole grain. Whole grains are rich in folic acid, selenium, and B vitamins, and are important to heart health, weight control , and reducing the risk of diabetes. Try to have at least 3 servings a day of whole grains. 

This recipe makes 12 scones. I placed some in the freezer for a quick, easy, go-to breakfast in the morning. Happy baking!

The original recipe can be found here.

Ingredients:

1 1/2 cups whole wheat flour 

2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons brown sugar (dark or light)
1.5 teaspoon powdered ginger root
7 tablespoons cold butter, cut into small pieces
1/2 cup milk (lowfat/nonfat is OK)
1 egg
2 tablespoons yogurt or milk (I used Greek plain yogurt)
1 teaspoon high-quality vanilla extract
1 cup frozen blueberries tossed in 1 teaspoon flour
1/2 cup rolled oats

Directions:

1. Preheat your oven to 425ºF. Line a baking sheet with parchment, or spray with cooking spray. Set aside.
2. In a medium bowl, whisk together the flour, baking powder, salt, brown sugar, and ginger root.
3. Cut the butter into the flour mixture using a pastry blender, two knives, or your fingers.
4. In a small bowl, whisk together the milk, the egg, the yogurt (or additional milk), and the vanilla extract.
5. Add the liquid mixture to the flour-butter mixture, and stir until just combined. Stir in the blueberries.
6. Spread the oats on your work surface. Gather the dough mixture together into a disk an place on top of the oats. Pat the disk out to about 1/2 inch thickness (you can make the dough disk thicker if you prefer your scones thicker) and press down into the oats. Flip the disk over and press down into remaining oats. (You want a light coating of oats on both the top and bottom of the disk.)
7. Cut the dough disk into 8 or 12 wedges and transfer to the prepared baking sheet.
8. Bake the scones for 12-15 minutes, or until they are light golden brown. Serve warm, or freeze for future use.

Nutrition Facts:

Yields 12 scones:

Calories: 154

Fat: 7.5 g.

Carbohydrates: 19.5 g.

Fiber: 2 g.

Protein: 3 g.