I was trying to think of ways I could get more people to come to my website this weekend. Then, I realized that there’s hardly any breakfast recipes on this site and in the morning I rarely get a lot of traffic. Most of my site traffic comes at night when everyone is home and that makes sense. What type of recipes do people search for in the mornings? Probably breakfast ones, so I”ll be adding more breakfast recipes on this site. Breakfast is my favorite meal of the day. Also thought about trying different Ethnic recipes, chocolate covered crickets, and adding random curse words to my blog. Like these mother bleeping scones are the bleeping best. Not sure what my readers would think of that. 🙂
These scones are the bleeping best! The dough was a bit sticky to work with, but make sure you flour the surface and the top of the scones when you roll them out. I just kept on adding the milk in the food processor until the dough came together. Used some fresh blueberries. This is a good scone recipe considering the fact that it is a Weight Watcher Recipe. It calls for only 2 tablespoons of butter where as a normal scone recipe calls for about a stick of butter. Add in whatever fresh fruit you like!
Weight Watcher’s Blueberry Scones
Ingredients
- 2 cups all-purpose flour
- 3 Tbsp sugar
- 1 Tbsp baking powder
- 1/2 tsp table salt
- 2 Tbsp regular butter, chilled and cut into small pieces
- 1 cup low-fat buttermilk
- 1 cup of fresh bllueberries
Instructions
- Preheat oven to 400ºF. Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder and salt. Mix in butter until mixture is size of fine crumbs. Stir in buttermilk and then stir in berries.
- Shape dough into two 7-inch circles on prepared baking sheet. Cut each circle into 6 wedges and coat with cooking spray.
- Bake until cooked through and golden, about 20 minutes. Yields one wedge per serving.
Notes
Points Plus: 3
Smart Points: 6
Nutrition
- Serving Size: 12
- Calories: 121
- Fat: 2.3g
- Carbohydrates: 22.1g
- Fiber: 0.9g
- Protein: 2.9g
These look absolutely delicious! I love when you get big fat blueberries and a beautiful golden brown toasty-ness to baked goods. Great photos as well!
Thanks!
Has anyone tried using yogurt instead of buttermilk? I make a scone recipe where I mix 1/2 C of milk with 1/2 C of greek yogurt. Super moist, which isn’t common with scones. The original recipe called for almond milk but I do not drink that.
Can you mix up the dough the night before and bake it the next day? I want to take these to work and make them as fresh as I can.
Yeah you can do that. When you shape the scones into a round shape, that is when I would saran wrap them and wrap them in plastic. Then in the morning you can cut them into equal parts and bake them off.
When I tried to make these, and the shortcakes on your website, they were way too moist to do anything with. I had to add another 1/2-1 cup of flour to make it workable which effects the POINTS value, and even then it was still extremely moist. Can I reduce the buttermilk?
The dough was a little bit moist when I made these too. I just floured the surface of the dough and didn’t add anything to the mixture itself, and that worked.
Yes, depending on what you are using to make the scones (I used a food processor) You can start off with the amount of liquid it calls for but stop once the dough comes together. You might not need it all. 🙂
I made these today and they were delicious. I added an extra tablespoon of butter because it wasn’t mixing well in my food processor and i substituted whipping cream for buttermilk since I didn’t have it on hand. I mixed frozen blueberries and cherries and baked in a cast iron corn bread pan. Finished with a drizzle of honey. Delicious.
Made them exactly as directed… they are amazing! Thanks for sharing!
What are the points w smart points ?
Thought it may be helpful I calculated the freestyle points it’s 5 points.
Thank you Maddy!
Tasty recipe, but the proportions seem way off. My dough looked more like cake batter until I added another 3/4 cup of flour. Sprinkled tops with cinnamon and turbinado sugar.
★
Texture was off, gummy.
You didn’t cook it long enough.