I’ve always loved the whole idea of scones—you feel as though you are eating an indulgent pastry, but the sweetener in these small quick breads is minimal and the health benefits (such as this one replete with blueberries) are great.
“Boo Berry Scones”, a play on the name of the fruit that’s folded into the batter, are baked on a cookie sheet after the dough has been patted out to fill the pan throughout (no rolling is necessary). The recipe instructions call for cutting the dough into triangles before it’s baked, but the triangles are not separated until afterward. I used a pizza cutter to make the slices. After the scones bake for 30 t0 35 minutes, they separate easily when they’re removed from the baking pan.
Sprinkling sugar on top of the dough (I used sugar substitute) is the final touch before these bake to a golden brown. We enjoyed them plain or with sugar-free jam.
Boo Berry Scones
2 cups flour
1 3/4 cups whole-wheat flour
1/4 cup brown sugar
4 teaspoons baking powder
1/4 teaspoon baking soda
1/3 cup margarine, cold
1 3/4 cups buttermilk, reduced fat
1 1/2 cups blueberries
1 tablespoon lemon juice
2 teaspoons lemon zest
1 tablespoon sugar (or sugar substitute)
Preheat oven to 375 degrees. In large bowl mix flours, brown sugar, baking powder, and baking soda. Cut in margarine until mixture looks like coarse crumbs. Stir in buttermilk until moist. Fold in blueberries and lemon juice and lemon zest. Turn onto a floured surface and knead 10 times. Place dough on a 10-inch-by-15-inch baking sheet sprayed with cooking spray. Pat into a large rectangle. Cut into 16 triangles, but do not separate. Sprinkle with sugar. Bake at 375 degrees for 30 to 35 minutes or until golden brown. Makes 16 servings. (Recipe courtesy Chickasaw Nation Nutrition Services.)