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Low Fat Blueberry Scones Recipe

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3.9 from 14 reviews

These Low Fat Blueberry Scones are a delightful twist on a classic bakery favorite, made lighter with 1% buttermilk and minimal butter. Perfectly tender and bursting with fresh blueberries, they are easy to prepare and bake quickly in the oven for a wholesome breakfast or snack.

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 cups 1% buttermilk
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup fresh blueberries (if frozen, thaw first)

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with silpat or parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, combine the flour, sugar, salt, baking soda, and baking powder thoroughly to ensure even distribution of leavening agents.
  3. Incorporate Butter: Using the large holes of a cheese grater, grate the frozen butter directly into the dry ingredients. Mix well so the butter is evenly dispersed, creating a crumbly texture.
  4. Prepare Wet Mixture: In a separate medium bowl, whisk together the buttermilk, egg, and vanilla extract until fully combined.
  5. Combine Wet and Dry: Using a fork, slowly stir the wet mixture into the dry ingredients, mixing gently until the dough is just moistened—avoid overworking to keep the scones tender.
  6. Fold in Blueberries: Carefully fold in the fresh or thawed blueberries to incorporate them without crushing them, preserving their shape and flavor.
  7. Shape the Scones: Drop large spoonfuls of the batter onto the prepared baking sheet. Do not press or compact the dough, as this can result in tough scones.
  8. Bake: Place the baking sheet in the center rack of the oven and bake for 18 minutes until the scones are golden brown and a toothpick inserted comes out clean.
  9. Cool and Serve: Remove from the oven and allow the scones to cool on the baking sheet for about 5 minutes before serving.

Notes

  • For best results, use fresh blueberries or thaw frozen blueberries completely before folding into the dough.
  • Do not overmix or overwork the dough to maintain a tender, flaky texture.
  • If desired, brush scones with a little milk or beaten egg before baking for a golden top.
  • Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Find it online: https://lauracooks.com/low-fat-blueberry-scones-recipe/