I found this recipe in the April Parents magazine and had to give it a try. These are so easy to make and in the magazine it shows how to bake em up with your little ones. I haven't made a scone with oil before, but these have a great texture and the blueberries just burst when you eat them, yum!
Low Fat Blueberry Scones
3/4 cup whole wheat flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup low fat milk (I had to use 2 more tablespoons)
3 tablespoons oil
1 egg
3/4 cup blueberries (I used frozen)
Glaze
1/2 teaspoon vanilla
2 tablespoons milk
Heat oven to 400 degrees.
In a bowl whisk the dry ingredients. In another bowl measure the egg, milk and oil and whisk. Add the blueberries to the dry ingredients and toss to cover with flour. Mix in the wet ingredients.
On a floured surface scoop out the dough and pat it into a circle. Cut into 8 wedges. Bake for 20 minutes. Drizzle with glaze.
Glaze
In a small bowl whisk the glaze ingredients.
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