Blueberry-Oat Scones with Flaxseeds

Ingredients

• 2 tbsp flaxseeds, toasted (see Tip)
• 1 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 1/4 cup sugar or sugar substitute equivalent to 1/4 cup sugar (see Tip)
• 2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup cold butter, cut into pieces
• 1 egg white
• 1 (6 ounce) container plain fat-free or low-fat yogurt
• 1 1/4 cup fresh blueberries
• 1 tbsp Rolled oats and/or flaxseeds

Instructions

1. Preheat oven to 400 degrees 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 1/2 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 bowl, slightly beat egg white; stir in yogurt. Gently fold in berries. Add berry mixture all at once to flour mixture. With 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.