Low-Fat Blueberry Scones
Light, fluffy, moist, not dense, not too sweet, touch of tartness from blueberries.
Light, fluffy, moist, not dense, not too sweet, touch of tartness from blueberries.
- 1 egg
- 2 cups flour
- 0.25 cup sugar
- 1 tablespoon baking powder (i use rumford aluminum-free)
- 0.25 teaspoon salt (i used a pinch)
- 0.25 teaspoon baking soda
- 1 tablespoon grated orange or lemon rind (i used orange)
- 0.25 cup butter
- 0.75 cup milk (i used 2% milk with juice of a 1/2 lemon)
- 1 teaspoon vanilla
- 1 tsp almond extract
- 1 cups blueberries (i used frozen)
- Carbohydrate 38.3707540625 g
- Cholesterol 84.325 mg
- Fat 24.017954375 g
- Fiber 1.57676566343755 g
- Protein 4.9729784375 g
- Saturated Fat 14.824037625 g
- Serving Size 1 1 Serving (107g)
- Sodium 330.212875 mg
- Sugar 36.7939883990624 g
- Trans Fat 1.848059375 g
- Calories 387 calories
Step-by-step
- Preheat oven to 400 deg .
- Mix dry ingredients together in a large bowl. Cut the butter into the dry ingredients with a pastry blender, until pea size
- Mix the wet ingredients in another bowl then add to the dry ingredients, stirring with a fork until all the mixture has been moistened. (I usually mix half way and then fold in the blueberries so that I don't overwork the dough). Fold in the blueberries. The key is to not overwork the dough... just mix until it just comes together. Don't feel the need to press and compact the dough...it will get tough!
- Drop by large spoonfuls(I used a 1/4 cup measurement and formed them(lightly...don't compact) into balls....be gentle with this kind of dough) onto a parchment paper lined cookie sheet.
- Bake at 400 F for 18 minutes.
- Make a glaze by mixing in a small bowl . . . 3/4 cup icing sugar 1 tsp of the orange/lemon peel 3 Tbsp milk .
- I added a tinge of almond extract as well.
- Mix and drizzle over scones while still warm. Enjoy!
Baking powder does the heavy lifting in this formula, driving vertical lift by reacting with moisture and heat inside the oven at 400 degrees Fahrenheit. Aluminum-free varieties like Rumford rely entirely on acid-base reactions occurring during mixing and baking without imparting metallic aftertastes. When the chemical leavening agents interact with the acidic dairy component, carbon dioxide gas bubbles expand within the trapped pockets of air created by the butter. Cutting that fat into the flour until it resembles pea-sized pieces ensures steam creates distinct flaky layers rather than a uniform, dense crumb.
Using frozen blueberries rather than fresh requires distinct handling because frozen fruit introduces excess water and lowers the internal temperature of the dough. Tossing frozen berries directly into the mixture prevents them from thawing prematurely and bleeding excess pigment throughout the batter. Fresh berries offer higher structural integrity and release less free liquid, yielding a cleaner interior appearance once baked for 18 minutes. Regardless of fruit temperature, folding the berries gently at the halfway mark prevents premature bursting and protects the tender crumb structure.
Overworking the gluten network produces tough pastries, which happens easily if the dough is kneaded or compacted too aggressively. Mixing only until the flour hydrates preserves tenderness, relying on dropped spoonfuls instead of rolling and cutting. Leaving the individual portions loosely shaped allows internal steam to escape freely during baking without compressing the delicate rising action of the chemical leavening agents.
Pairing these baked goods with strong, unsweetened black tea or black coffee balances the concentrated sweetness of the powdered sugar glaze and citrus zest. The bitter compounds in roasted coffee cut through the dairy fat and sugar coating, resetting the palate between bites. Serve them warm shortly after glazing while the exterior crust retains its slight crispness against the soft interior.
