I made these scones last night to go with the Skinny Crustless Quiche – and they were AWESOME. Lets just say, there was a small argument on who got the leftovers for breakfast! I’ve always been wary of “scones” – I have heard more horror than success stories, but I followed this recipe from Skinnytaste exactly, and I will be making them again for sure!
• 2 cups unbleached flour
• 1/2 cup sugar
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1 TBSP baking powder
• 1/4 cup (half a stick) frozen butter
• 3/4 low fat buttermilk
• 1 egg
• 1 tsp vanilla
• 1 cup blueberries
In a large bowl, mix all the dry ingredients
Using the large holes of a cheese grater, grate the frozen butter into the flour mixture and mix well. (Your husband may think you are crazy when he sees you grating butter. Mine did. haha)
In a separate bowl, mix the buttermilk, egg, and vanilla. Slowly mix the wet ingredients into the the dry ingredients until the mixture is moistened – DO NOT overwork the dough.
Fold in the blueberries
Line a cookie sheet with parchment paper (or a silpat). Drop eight large spoonfuls on the the cookie sheet – to avoid tough scones, do not press or compact, leave them as blobs.
Bake at 400 degrees F for 18 minutes. Remove from oven and let them cool on the cookie sheet for 5 minutes.
Servings: 8, Calories: 216, WW Points Plus: 6