Blueberry Buttermilk Scones

My dough was so moist and sticky when I put these scones into the oven that I was worried about how they would turn out, but I couldn’t be happier. They have that “just dry enough” scone texture dotted with fat juicy blueberries.

Blueberry Buttermilk Scones (inspired by Skinnytaste)

  • 3/4 cup cold buttermilk
  • 1/4 cup sugar/sweetener
  • 2 tsp vanilla extract
  • 1 large egg
  • 1 cup all purpose flour
  • 1 cup white whole wheat flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3 tbsp chilled Country Crock Light buttery spread (must be cold), cut into small pieces
  • 3/4 cup blueberries

Preheat oven to 375 F. Line a cookie sheet with parchment paper and set aside.

Combine flour, baking powder, and salt in a large bowl. Cut in chilled butter until the mixture resembles coarse meal. Gently fold in blueberries. Add wet mixture, stirring until well combined.

Form dough into a 9-inch circle on the cookie sheet, about 3/4 inches thick. Using a knife, cut dough into 12 or 13 wedges all the way through. (I attempted to do this, but my dough was a bit too sticky. If you aren’t able to cut clearly before baking, you’ll still be able to afterward, so don’t worry.)

Bake until golden, about 18-20 minutes. Remove from oven and cut into wedges. Check to see if center of your dough/each wedge is cooked through. If not, place back in the oven and continue baking for another 3-5 minutes.

(photos by Andy)

Whole Wheat Blueberry Muffins

These whole wheat muffins are absolutely bursting with juicy blueberries. They’re not especially sweet and are low in fat so they’re a perfect choice for breakfast that is much healthier than any muffin you’ll find in a bakery. To make them a little bit sweeter/guiltier (worth it), sprinkle the tops of the muffins with turbinado sugar before baking.

Whole Wheat Blueberry Muffins (taken from Prevention RD and altered slightly)

Makes 12 muffins

  • 1 3/4 cup whole wheat flour
  • 1/4 cup cornstarch
  • 1/2 cup sugar or sweetener
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg
  • 2 tbsp Country Crock Light buttery spread, melted
  • 1 tsp vanilla extract
  • 1 cup unsweetened applesauce
  • 1 1/2 cups blueberries (fresh or frozen and thawed)

Preheat oven to 325 F. Place cupcake/muffin liners in a muffin tin and set aside.

In a large bowl, combine flour, sugar, baking soda, and salt.

In a medium bowl, mix eggs, melted butter, vanilla, and applesauce. Add to the flour mixture and stir until just blended. Gently fold in the blueberries.

Pour batter into muffin tins and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Approximately 105 calories each!
(photos by Andy)