A gluten free alternative to scones.  These scones don&#x27;t use as much fat as normal ones in order to be more calorie friendly so the texture isn&#x27;t like a traditional scone but they still taste great.

Blueberry Scones

oat flour

plain non fat Greek yogurt

blueberries

tbsp honey

butter

tsp stevia

tsp baking powder

½ tsp baking soda

Preheat oven to 375°F.

Mix the oat flour, baking powder, and baking soda together in a small bowl.

In a different bowl mix the Greek yogurt, honey, butter, and stevia together.

Slowly stir in the flour and then fold in the blueberries.

Line a baking sheet with parchment paper and spray with oil. Plop the batter down and form it into a circle with a thickness of about 1 inch.

Cut into 8 pieces and spread apart.

Bake for 20-22 minutes or longer if you want it crispier. Top with more honey if desired

These are soo good. I didn’t have stevia so I used the conversion for Splenda (2 tbsp) 

It’s easier to cut them after cooking. I added some of the low cal icing from the carrot cake oatmeal bake. Heaven

I’m giving this 4 stars because it’s tasty. It doesn’t resemble anything like a scone in texture-it’s more like an oaty muffin. I used fresh strawberries- no frozen blueberries on hand. Very nice; would be perfect with that afternoon cup of coffee.

blueberry scones

Prep Time: 10 minutes

Cook Time: 22 minutes

Total: 32 minutes

Servings: 8

Ingredients

Instructions

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