Probably one of my things about cooking with fresh berries is when they are heated. They BURST! Today is National Blueberry Pancake Day! Rather than sharing another pancake recipe, I wanted to share a recipes bursting with the blue stuff!
I found a huge tray of blueberries on the discount produce rack and snatched them up! At first, I made Hungry-girl’s Blueberry scones, but the end result reminded me of baked blueberry oatmeal fritters… Nothing wrong with that…
Well I couldn’t sleep that night, and decided to utilize the remaining berries to play around with scones. My brain wouldn’t stop coming up with proportions for ingredients until I got up to bake! The end result was beautiful and tempting! After two attempts, and the improving results, I gave it the “third times the charm.” Yum! But, nonetheless, there was still improvements to be made and on the four shot, I fell in love!
Bursting Blueberry Scones
makes 6 scones
- 2 1/2 Tbsp light buttery spread, like Blue Bonnet light
- 1/4 cup rolled oats
- 1/2 cup Heart Smart Bisquick
- 1/2 cup whole wheat pastry flour
- 1 Tbsp plus 1 tsp Splenda Brown Sugar, divided
- 1/4 tsp cinnamon
- 1 packet Splenda
- 1 1/4 tsp baking powder
- 1/8 tsp salt
- 1 Tbsp sugar free French Vanilla powdered coffee creamer, more if desired
- 1 tsp vanilla extract
- 1/4 cup liquid egg substitute
- 2 Tbsp flax milk
- 2 1/2 Tbsp unsweetened applesauce
- 1/2 cup blueberries
Spread the buttery spread on a piece of wax or parchment paper to a 1/4 in thickness and freeze for 2 hours, at minimum.
Preheat the oven to 400 F. In a bowl, combine the oats, pastry flour, Bisquick, 1 Tbsp Splenda brown sugar, cinnamon, Splenda packet, baking powder, and salt. In a separate, small bowl or cup, whisk the vanilla, powdered creamer, milk, and egg substitute until powdered creamer has completely dissolved.
Using a fork, break up the frozen butter into smaller pieces and quickly and thoroughly mash butter into the flour mix, until the mixture resembles coarse crumbs. Add the applesauce, and whisked milk mix. Fold in the blueberries.
Transfer the dough to a parchment paper lined baking sheet. Form into a circle, about 7 inches in diameter and flatten the top. Bake for 5 minutes and remove from the oven. Using a large, sharp knife, slice the pastry into 6 sections. Sprinkle the last 1 tsp of Splenda brown sugar over the top of the crusty dough. Return to the oven and bake for an additional 15 minutes. Remove from the oven, slice along the previous cuts, and let cool.
Nutrition: 1 scone (1/6 recipe)
Calories: 135, Fat: 3.5g, sat. Fat: 0.8g, Cholesterol: 0 mg, Sodium: 202mg, Carbs: 23.6g, Fiber: 2.1g, Sugar: 4.6g, Protein: 2.4g
Enjoy! If your feeling adventurous, top it with a glaze!
I loved pulling the scones out of the oven and seeing the skin of the blueberries thinning, fighting back, not to explode the berry goodness everywhere. I found myself sneaking warm blueberries off the scones! No, Sammy, if you eat out all the blueberries, they would be blueberry scones, anymore! They were packed solid with blueberries! Plus, the little sweetness from the brown sugar crust just accentuated the berries!
Benefits of Blueberries:
- They contain more antioxidants than any other fruit, and are also good sources of vitamins A and C, calcium, potassium, iron, and magnesium.
- 1 cup of blueberries contains 5g Fiber.
- The pterostilbene in blueberries enhance immune function when combined with vitamin D, according to a study by Oregon State University.
- “Blueberries contain plant pigments called anthocyanins, and these compounds have anti-inflammatory and antioxidant properties, according to a study published in the April 14, 2010, “Journal of Agricultural and Food Chemistry.” These anthocyanins also help increase brain signals and memory function.” ~Livestrong.com
- Also helps fight depression!