So named because they are a pared down version of my “Best New Blueberry Scones” which are already a pared down version of a full-fat recipe!
These scones are very low in fat, and so the texture is different than traditional baked goods. But I have enjoyed them very much as a low-calorie breakfast treat.
1 cup brown rice flour
1 1/2 cups old fashioned oats
1 Tbsp baking powder
1/2 tsp salt
1/4 cup splenda (granulated splenda, NOT splenda blend for baking)
1 cup low fat yogurt
4 Tbsp flaxseed meal
1/2-1 cup of unsweetened vanilla almond breeze
1 1/2 cups blueberries
Directions: 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. 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.
Makes 8 servings, approximately 155 calories each.