Ingredients
2
tablespoons toasted, flaxseed*
11/2
cups Gold Medal™ all-purpose flour
1/2
cup rolled oats
1/4
cup sugar
2
teaspoons baking powder
1/4
teaspoon salt
1/4
cup cold butter, cut into pieces
1
6-ounce carton Yoplait® Fat Free plain yogurt
1
egg white, lightly beaten
11/4
cups fresh blueberries
Fat-free milk
Rolled oats and/or flaxseeds (optional)
Preparation
Preheat oven to 400° 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.
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.
In a medium bowl, combine yogurt and egg white. Gently fold in blueberries. Add yogurt mixture all at once to flour mixture. Using a fork, stir just until moistened.
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.
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.
