
Blueberry Oatmeal Maple Scones

by:




I created this scone recipe to feature BetterOats brand instant oatmeal. Using a combination of white and whole wheat flour, substituting pure maple syrup for white sugar, and a reduced amount of butter I was pleased that the scones were tender with just the right amount of sweet. Fresh blueberries are showcased in this tender pastry, with just a hint of cinnamon. These were drizzled with a simple maple glaze, for just a touch of sweet. These can be easily frozen, individually, before baking for an easy breakfast treat on-the go-- without the guilt!
ingredients
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serves: 8
1-1/2 cups self-rising flour* (recommended, King Arthur Flour)
1/2 cup white whole wheat flour (recommended, King Arthur Flour)
pinch coarse salt
1/2 teaspoon cinnamon
1/2 cup plain instant oatmeal (recommended BetterOats Organic Raw Pure & Simple)
4 tablespoons (1/2 stick) butter, cold
2 eggs
1 teaspoon vanilla
1/2 cup pure maple syrup (not pancake syrupe)
6 ounces fresh blueberries (frozen are okay)
1/2 cup lowfat buttermilk
1 cup As a substitute for of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup Add all-purpose flour to measure 1 cup.
Servings Per Recipe: 8
Amount per Serving
Calories: 251
- Total Fat: 8.7 g
- Saturated Fat: 5.2 g
- Trans Fat: 0.2 g
- Cholesterol: 57.9 mg
- Sodium: 456.9 mg
- Total Carbs: 38.3 g
- Dietary Fiber: 1.5 g
- Sugars: 18.1 g
- Protein: 5.2 g
preparation

comments
Helen L
January 30, 2013
yummy!!!