Lemon-Blueberry Scones

Ingredients:

• 1 1/2 cups all-purpose flour,
• 1 1/4 cups whole wheat flour
• 2 tbsp. granulated sugar
• 1 tbsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 2 tbsp. cold unsalted butter, cut into pieces
• 3/4 cup fresh blueberries
• 2 tsp. grated lemon zest
• 1 cup low-fat buttermilk

Makes 12 Scones (1 scone per serving)

1. Preheat oven to 400° F.
2. Whisk together whole wheat flour, all-purpose flour, unsweetened cocoa, sugar, baking powder, baking soda, and salt in a small bowl. With pastry blender or two knives used sciccors-style, cut butter into flour mixture until mixture resembles coarse crumbs. Add blueberries, lemon zest, and buttermilk to flour mixture, stirring just until moist dough forms.
3. With floured hands, knead dough, 6-8 times in bowl to bring dough together (dough will be shaggy).
4. Turn dough out onto lightly floured work surface and pat to 1/2-inch thickness. With floured 2 1/2-inch round cutter, cut into 10 rounds without twisting cutter. Gather scraps and reroll, making total of 12 scones. Place scones 1 inch apart on ungreased baking sheet.
5. Bake until golden brown, about 12 minutes. Transfer to wire rack; serve warm.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. Who doesn't love scones once in a while? These treats can be enjoyed for breakfast, brunch or even as a light snack. These scones have a nice aftertaste to them after one bite. The key to making these scones so flaky is the cold butter. The buttermilk also adds a nice texture to the scones too. The combination of lemon and blueberries is heavenly delicious and high in fiber and antioxidants.