3 Point Blueberry Yogurt Scones

I've been bombarded lately by all the blueberries at the farmer's market and in the woods (free and plentiful however you might come across a snake or two while harvesting) across from my house. I normally make smoothies with berries; quick and easy. But in an attempt to branch out from eating the same exact food every single day, I decided to try a low-calorie Blueberry Yogurt Scone recipe.  I also tried a whole wheat blueberry bagel recipe but I've got to perfect that one a little more before sharing.

This isn't your regular scone. It's much lighter on butter and sugar - which makes it 3 points, right?  However, the blueberries give it a nice pop of  tangy sweetness and the yogurt keeps the middle moist and light and easier on the scale.

Another note, I made mine with half white flour and half white whole wheat flour.  The same point value is assigned regardless of flour choice.  But I like to stick some whole wheat in my diet as often as I can and I thought it wouldn't make much of a difference in this recipe. You could even go so far as making it with all whole wheat flour, if that floats your boat.

Blueberry (or any berry!) Yogurt Scones  |  Yields 8 Scones |  Printable Recipe

Ingredients

• 1 2/3 cup flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 2 tablespoons butter
• 2 tablespoons milk
• 3/4 cup plain yogurt
• 3/4 cup blueberries (or other berries or even nuts would work)

Directions

1. Preheat the oven to 400°F and line a baking sheet with parchment paper or a silicon baking mat
2. In a medium bowl, combine the flour, sugar, and baking powder

   

3. Dice the butter into small pieces and blend it into the dry ingredients with a fork or pastry cutter until no butter is visible

   

4. Add the yogurt, milk, and blueberries and gently blend them together until the dough forms a ball. Be sure to handle the dough carefully and avoid overmixing the dough

   

5. Pat the dough into a flat round with about 1 inch in thickness then cut into eight wedges with a knife or a pastry cutter (or pizza wheel)

   

   

   

6. Place the wedges on the prepared baking sheet with some space around each so they can expand

   

7. Bake for 15 minutes, until the top of the scones is set and lightly golden brown

   

8. Enjoy!