4 Oct

I  call these my ‘Best New Blueberry Scones’ because this recipe has gone through a number of transformations to arrive at this new recipe, which I believe is the tastiest and most nutritious version.


2 cups whole wheat pastry flour (important to use Pastry flour) OR 2 cups spelt flour (this is what I use now.)

1 Tbsp baking powder

1/2 tsp salt

1/4 cup splenda

1/4 cup chopped walnuts

4 Tbsp ground flax seeds

1 cup homemade yogurt (well, you can use store bought if you want)

1/2 – 1 cup unsweetened vanilla almond breeze–add to right consistency.

2 cups blueberries, preferably fresh.  If frozen, thaw partially.

Preheat oven to 425F.  Mix tog. first 6 dry ingredients with a fork.  Stir in yogurt with fork, and add almond breeze til all sticks tog. in a lump.  Turn dough out onto a lightly floured board.  Pat/knead dough out into about a 12 inch circle.  Place half of berries on half the circle.  Fold dough circle over berries and pat out again.  (It doesn’t really matter if the dough is in a circle.)  Place the other half of berries on half the dough circle, fold dough over top of berries and pat out again.  Add flour to board or top of dough as necessary to keep from sticking.  Final dough should be about an inch thick.  Sometimes I use a 2 3/4 inch circular cutter to cut out 10 scones.  You can cut into wedges or whatever shape you want!  In all this process, try not to be too harsh with the dough, in order to keep the scones as tender as possible.  Place scones on ungreased cookie sheet.  Top with:

2 Tbsp melted Smart Balance Lite (brush on top of each scone)

3 Tbsp raw sugar

Bake for 12 minutes.  Do not over bake.

Cool on wire rack, and immediately place in ziplock bag and freeze flat.   (Of course if you are going to eat all of them immediately, eliminate this step!)

To reheat:  425F for 7 minutes.  Just like fresh-baked.

Another newer version: substitute 1 1/2 cups old fashioned oats and 1 cup gluten free flour for the 2 cups whole wheat flour. Skip the butter/sugar topping. Cut into 8 wedges. This version’s nutritional analysis: 260 calories, 6.6g fat, 41g carbs, 6.7g fiber, and 9g protein.



  1. Jill October 5, 2010 at 4:03 pm #

    Oh my gosh am I your first comment?!?! Yeehaw!!

    I am so glad you did this!! All of your recipes look really good! I guess I’m going to have to go buy some whole wheat pastry flour now so I can try all of your yummy recipes.

    I’m hungry now. 🙂

  2. Lisa October 9, 2010 at 6:40 pm #

    These do sound incredibly healthy, yet you’d never know it by looking at the picture of the scones. It still looks as delicious as any other scone.

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