Description
These Low Fat Blueberry Scones are a delightful and healthier twist on the classic scone. Made with reduced-fat ingredients and fresh blueberries, they offer a tender, flaky texture with a touch of natural sweetness. Perfect for a breakfast treat or afternoon snack, these scones bake quickly in just 18 minutes and are easy to prepare with simple pantry staples.
Ingredients
Dry Ingredients
- 2 cups unbleached flour
- 1/4 cup sugar
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1 tbsp baking powder
Wet Ingredients
- 1/4 cup frozen butter (half stick)
- 3/4 cup 1% buttermilk
- 1 large egg
- 1 tsp vanilla extract
- 1 cup fresh blueberries (if frozen, thaw first)
Instructions
- Preheat the oven: Set your oven to 400°F and allow it to fully preheat to ensure even baking.
- Mix dry ingredients: In a large bowl, combine the flour, sugar, salt, baking soda, and baking powder. Mix thoroughly to evenly distribute all dry components.
- Incorporate frozen butter: Using the large holes of a cheese grater, grate the frozen butter directly into the flour mixture. Mix well to coat the grated butter with flour, which helps create a flaky texture.
- Mix wet ingredients: In a separate medium bowl, whisk together the buttermilk, egg, and vanilla extract until smooth.
- Combine wet and dry mixtures: Slowly add the wet ingredients into the dry ingredients using a fork, stirring gently until the mixture is moistened throughout. Be careful not to overmix to keep the scones tender.
- Fold in blueberries: Gently fold the blueberries into the dough, taking care to not break the berries.
- Prepare baking sheet and shape scones: Line a baking sheet with a Silpat mat or parchment paper. Drop large spoonfuls of dough onto the sheet, spacing them out. Avoid pressing or compacting the dough to prevent tough scones.
- Bake: Place the baking sheet on the center rack of the oven and bake for 18 minutes or until the scones are lightly golden on top.
- Cool and serve: Remove the scones from the oven and let them cool for about 5 minutes before serving to enhance flavor and texture.
Notes
- For best texture, do not overwork the dough as this can make scones tough.
- Using frozen butter grated into the flour helps create a flaky, tender crumb.
- If using frozen blueberries, be sure to thaw and drain excess liquid before mixing.
- You can substitute 1% buttermilk with low-fat milk plus 1 tablespoon vinegar or lemon juice as a buttermilk substitute.
- Scones are best enjoyed fresh but can be stored in an airtight container for up to 2 days.