I’m finally back in business! After a couple weeks of fantastic family, food, and fun filled vacation, it’s time to re-enter the real world. Bummer, right? Getting “back into the swing of things” is always so tough for me after some extended time off. I would not be exaggerating if I told you that the only thing that got me out of bed this morning was the fact I’d promised myself one of these scones for breakfast. Whatever it takes, right?
I know what you’re thinking…”scones?!” Doesn’t she know my New Year’s resolution was to lose 5 pounds/work out more/generally be healthier? And she’s giving me scones. On January 7th?!?! But don’t worry friends! These blueberry scones are not only mouth watering enough to motivate you to get your butt outta bed, they also won’t hurt your New Year’s diet one bit.
By swapping half the butter for applesauce, I slashed the calorie count and loading up on both whole grains and blueberries gives you a great kick start to your morning. I know some of you resolution-ers out there might be tempted to go full steam ahead and replace all the butter with applesauce, but wait! I’m telling you, it just won’t work. I’ve tried and tried, but the fact is that scones just need butter…a little butter.
You can use fresh or frozen blueberries for this recipe. If you’re using frozen, just don’t defrost them before tossing them in the batter. I actually used a combo of fresh and frozen. I like the mix because they cook at different rates – the fresh ones usually get baked to the point of bursting, leaving you with ooey gooey delicious blueberry explosions, while the frozen ones hold their shape a little better…that way you get maximum blueberry-ness in each bite. Exactly what I’m looking for in my breakfast
A sprinkling of oats on top adds some texture and further lets you know that there is all kinds of whole grain goodness in what you are about to sink your teeth into. If you want, you could sprinkle some raw sugar on top as well. I’m not a fan of super sweet scones, so I left the sugar off, but if you want to satisfy your morning sweet tooth, go right ahead!
After baking and cooling, store in an airtight container and these will keep for breakfasts (and snacks!) all week. I suggest popping them in the microwave for about 20 seconds before digging in, but they also taste pretty good straight outta the fridge
Recipe: Blueberry Oat Scones
- 1 1/2 cups all purpose flour
- 1 1/2 cups whole wheat flour
- 1/3 cup (packed) golden brown sugar
- 1 tablespoon plus 1 teaspoon baking powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon coarse kosher salt
- 6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
- 1/2 cup unsweetened applesauce
- 1 cup old-fashioned oats (plus 3 tablespoons for sprinkling)
- 2 cups fresh or frozen blueberries
- 1 3/4 cups chilled low-fat milk
- 2 teaspoons vanilla extract
- Preheat oven to 350°F. Line 2 rimmed baking sheets with parchment paper.
- Combine flours, brown sugar, baking powder, baking soda, and coarse salt in a bowl. Add butter and mix with a pastry blender or fork until butter is worked into the mixture. Add oats and blueberries; stir to blend evenly.
- Stir milk, applesauce, and vanilla in small bowl. Gradually add to flour mixture, tossing until dough just comes together (dough will be very moist).
- Drop dough in mounds onto prepared baking sheets, spacing 3 inches apart. Sprinkle tops with remaining 3 tablespoons oats.
- Bake 15-17 minutes, until golden and cooked through. Transfer scones to rack and cool slightly. Serve warm or at room temperature. Scones will keep in an airtight container for a week.
Recipe adapted from Bon Appetite