Blueberry Drop Scones

These are pretty easy and moderately healthy. I usually prefer triangles, but these are too sticky for that. Instead of adding flour, I make them drop scones. They aren't terribly sweet, so you may want to increase sugar to 1/2 cup. In trying to make a healthier version, I opt for a bit less. Also, it's fine to use only ap flour.

• Ready In: 30 mins
• Serves: 8
• Yields: 8 scones

Ingredients

• 1  cup whole wheat pastry flour
• 1  cup all-purpose flour
• 1⁄4 cup sugar
• 1  tablespoon baking powder
• 1⁄2 teaspoon baking soda
• 3  tablespoons dry buttermilk
• 4  tablespoons butter (frozen and then cut into 1 inch pieces)
• 3⁄4 cup water
• 1  egg
• 2  teaspoons vanilla extract
• 1⁄2 cup frozen blueberries

Directions

1. Preheat oven to 400 degrees.
2. Mix all dry ingredients in a large bowl.
3. Using a pastry blender or your fingers, add butter and mix until lumps of butter are no larger than pea-sized clumps.
4. In a separate bowl, whisk egg, water, vanilla and then add to the flour mixture, being careful to avoid overmixing.
5. Gently fold in blueberries, especially if using fresh, as they will bleed considerably.
6. Drop about 1/4 cup sized scones on a baking sheet lined with parchment paper.
7. Bake for about 10-15 minutes.