Saturday, April 27, 2013

Wheat-Oat Blueberry Lemon Scones

Who says a scone can't be healthy?  Since I have been making them more often (because I always seem to have cream that needs to be used up in my fridge!) I figured I should start making them a little more healthy.  I switched out ALL of the white flour and traded it for whole wheat and oat flour, but I was pleasantly surprised how well it worked still.  My scones don't typically have much sugar to begin with but I still tried to do better by using just a smidge less and using raw sugar.  And of course, all the deliciousness of using fresh blueberries, these scones don't disappoint!  They are still light and fluffy and you can feel better about eating (a few more of) them!

Wheat-Oat Blueberry Lemon Scones
1 1/2 cups whole wheat flour
1/2 cup oats, blended to a powder
1 Tbsp. baking powder
3 Tbsp. raw sugar
1/2 tsp. salt
Zest of 1 lemon
5 Tbsp. unsalted butter, chilled and cut into pieces
1 cup heavy cream
1 cup blueberries (frozen, not thawed, or fresh both work)

Glaze (if desired): juice of half a lemon, powdered sugar

Preheat oven to 425°F.

In a blender or spice grinder, blend 1/2 cup oats until a powder.  Place flour, ground oats, baking powder, sugar, zest and salt in large bowl or work bowl of a food processor fitted with steel blade. Whisk together or pulse.

If mixing by hand, use two knives, a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal. If using food processor, remove cover and distribute butter evenly over dry ingredients. Cover and pulse until mixture resembles a coarse meal.

Put mixture into a mixing bowl. Add blueberries and toss.  Add cream. Stir with a spoon until a dough forms, using your hands to bring it together. Turn onto a lightly floured surface and knead gently, adding a bit more flour, if needed.

Form scones by patting the dough into a circle and cut into wedges.

Place scones on un-greased baking sheet and bake until lightly brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.

To glaze, use the juice of half a lemon and powdered sugar to desired consistency.  Drizzle over cooled scones.

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