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I love sweet flavors in the morning! Most weekdays I am satisfied with oatmeal, cereal or whole grain english muffins and fruit. But on the weekends we love to eat big breakfast/brunch. I made the apple waffles yesterday (will post recipe tomorrow) and they were wonderful. I also have made Ellie Kriegers whole grain pancakes with strawberry sauce which are excellent. But I really love muffins, breads and scones. I have found a few recipes and decided to play around with one this morning. This is not a buttery, biscuity type scone, it is almost a muffin top. Next time I might top it with a few toasted sliced almonds to give it a little more texture, but these are really good. Swapping out much of the butter, using buttermilk instead of cream and using half whole wheat flour cut these down to only 2.5 points per scone! If you don’t have a food processor you can cut the butter in with a dough blender thing or a fork. But this recipe takes 5 minutes to put together in the food processor, so I highly recommend it!

My son really liked these, even more than the delicious breakfast burrito sitting next to it!! Quickly after finishing his plate of food, he downed two more scones making happy mouth noises the whole time. (By the way the burrito is simply 3 egg whites, 2 eggs, half a chopped red bell, half a small chopped onion, chopped mushrooms, chopped canadian bacon and topped with a pinch of ww cheese, salsa and greek yogurt). This whole plate of food is 9.5 points. So good! I had a second scone with a cup of coffee for a snack later in the day and they are perfect as a tea time snack as well!

Blueberry Scones
1 cup Whole Wheat Pastry Flour
1 cup AP Flour
1/4 cup sugar
1 tbsp baking powder
1/4 tsp salt
1 tbsp lemon zest
1/4 cup light butter cold and cut into pieces
3/4 cup buttermilk
1 egg
1 tsp vanilla
1 cup blueberries (I used frozen, unsweetened – don’t thaw)

Preheat oven to 400 degrees. Line baking sheet with parchment.

Add dry ingredients through lemon zest into food processor. Blend for a few seconds until the dry ingredients are combined. Add butter and pulse about 10 times until it is a fine, grainy texture.

Add the wet ingredients and pulse until barely combined. Remove to another bowl. Fold in the blueberries.

Drop by large spoonfuls onto baking sheet into 12 scones. I used an ice cream scooper that was about 3/4 full. Bake 18 minutes. Serve warm.

WW Points: 2.5

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