Blueberry-Oat Scones with Flaxseeds

PREP: 20 minutes BAKE: 16 minutes OVEN: 400°F MAKES 12 scones

2 tablespoons flaxseeds, toasted*

11⁄2 cups all-purpose flour

1⁄2 cup rolled oats

1⁄4 cup sugar

2 teaspoons baking powder

1⁄4 teaspoon salt

1⁄4 cup butter

1 egg white

2⁄3 cup plain fat-free or low-fat yogurt

11⁄4 cups fresh blueberries

Fat-free milk

Rolled oats and/or flaxseeds (optional)

1 Preheat oven to 400°F. Line a baking sheet with parchment paper or foil; set aside. Place toasted flaxseeds in a spice grinder; cover and pulse until ground to a fine powder.

2 In a medium bowl combine ground flaxseeds, flour, 1⁄2 cup oats, sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture; set aside.

3 In a medium bowl combine egg white and yogurt. Gently fold in blueberries. Add yogurt mixture all at once to flour mixture. Using a fork, stir just until moistened.

4 Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until nearly smooth. Pat or lightly roll dough into a 10-inch circle. Cut into 12 wedges.

5 Place wedges 1 inch apart on the prepared baking sheet. Brush wedges with milk and, if desired, sprinkle lightly with additional oats and/or flaxseeds. Bake for 16 to 18 minutes or until golden brown. Serve warm.

PER SCONE: 148 cal., 5 g total fat (3 g sat. fat), 11 mg chol., 133 mg sodium, 22 g carb., 2 g fiber, 4 g pro.


To toast flaxseeds, place in a small dry skillet over medium heat. Cook and stir until the seeds are fragrant and start to pop.


To get the most nutrients out of flaxseeds, you need to grind them. If you eat whole flaxseeds, most will pass through your body undigested. Grinding is easy if you have a coffee grinder or spice grinder.