Multigrain Blueberry Scones
Author: 
 
Ingredients
  • 1 cup all-purpose flour
  • ¾ cup whole wheat pastry flour
  • ¼ cup old-fashioned oats
  • 1 Tablespoon cornmeal
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup plus 2 Tablespoons sugar
  • 2 Tablespoons unsalted butter, melted
  • 1 large egg
  • ½ cup low-fat buttermilk
  • 1 teaspoon grated lemon zest
  • ¾ cup fresh or frozen blueberries
Instructions
  1. Heat oven to 400 degrees. Line a large baking sheet with parchment paper; spray paper with nonstick cooking spray.
  2. In a medium bowl, whisk together flours, oats, cornmeal, baking powder, baking soda, and salt. Stir together ¼ cup of the sugar and butter in another medium bowl until well mixed. Add egg, buttermilk, and lemon zest to sugar mixture and whisk until smooth.
  3. Add half of flour mixture to sugar mixture and stir just until combined. Add remaining flour mixture and blueberries and stir just until moistened.
  4. Spoon dough into center of parchment-lined pan. With well-floured hands, pat dough into a 7-inch round. Spray a long, thin knife with nonstick spray. Cut dough into 8 wedges, cutting into but not through the dough. Sprinkle scones with remaining 2 Tablespoons sugar.
  5. Bake until a toothpick comes out clean when inserted into the center, about 20-22 minutes. Let cool on baking sheet on wire rack for 5 minutes. Cut into wedges and to serve. Serve warm or at room temperature.
  6. Per serving: 1 scone: 256 calories; 13 g fat, 35 mg cholesterol; 275 mg sodium; 31 g carb; 9 g sugar; 2 g fiber; 5 g protein; 55 mg calc; 7 points on Weight Watchers
Recipe by The Culinary Cellar at https://theculinarycellar.com/multigrain-blueberry-scones/