Blueberry Scones

Prep Time:30 min
Start to Finish:50 min
makes:12 Servings

2 tablespoons toasted, flaxseed*
11/2 cups all-purpose flour
1/2 cup rolled oats
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup cold butter, cut into pieces
1 6-ounce carton fat-free or low fat plain yogurt
1 egg white, lightly beaten
1-1/4 cups fresh blueberries
Fat-free milk
Rolled oats and/or flaxseeds (optional)

1. Preheat oven to 400°F. Line a baking sheet with foil or parchment paper; set aside. Place toasted flaxseeds in a spice grinder and pulse until ground to a fine powder.

2. In a medium bowl, combine ground flaxseeds, flour, the ½ cup oats, the sugar, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture; set aside.

3. In a medium bowl, combine yogurt and egg white. Gently fold in blueberries. Add yogurt mixture all at once to flour mixture. Using a fork, stir just until moistened.

4. Turn out dough onto a lightly floured surface. Knead by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. Pat or lightly roll dough into a 10-inch circle. Cut into 12 wedges.

5. Place wedges 1 inch apart on prepared baking sheet. Brush tops of scones with milk. If desired, sprinkle lightly with additional oats and/or flaxseeds. Bake for 16 to 18 minutes or until golden brown. Serve warm.

*To toast flaxseeds, place in a small dry skillet over medium heat. Cook and stir until seeds are fragrant and begin to pop.