Blueberry Buttermilk Scones

adapted from WW New Complete Cookbook

Servings - 12   Serving size - 1 scone or 1/12 of recipe   Points Plus per serving - 4 points+

Calories ( per svg) - 152,  Total Fat - 6g,   Carb. - 23g,   Protein - 4g,   Fiber - 3g

1 1/2 cups all purpose flour

1/2 cup old fashioned oats

1/4 cup ground golden flaxseed

1/4 cup packed brown sugar

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

4 TBS. COLD unsalted butter, cut into pieces

1 cup fresh or frozen blueberries

3/4 cup 1% buttermilk

1/4 cup eggbeaters ( or 1 egg white ) 

1 TBS. turbinado ( raw) sugar

1.  Preheat oven to 375 degrees F.  Line baking sheet with parchment paper ( easiest) or spray baking sheet with cooking spray.  

2.  Whisk together flour, oats, flaxseed, brown sugar, baking powder, baking soda and salt in large bowl.  With a pastry blender or fork, cut in pieces of butter to create a coarse meal.   Don't worry to wok it too much...larger chunks of butter are good...they will provide a "flakiness" to the scones.  Gently stir in blueberries. 

3.  Measure out the buttermilk, and then take one TBS out and set aside.  Add the eggbeaters to the remaining buttermilk and stir to combine.  Add the buttermilk/eggbeater mixture to the dry ingredients and stir gently with a fork until just combined.  With hands, knead dough about 2 times while in the bowl to finish combining ingredients.  Again, it doesn't have to be perfect...and the less you work the dough the better.  

4.  Divide the dough in half and form on the cookie sheet two 6 " rounds.  With a knife, cut the rounds into six pieces each...but don't separate cuts.  Brush scones with reserved buttermilk and sprinkle with the turbinado sugar.  

5.  Bake until toothpick inserted into middle comes out clean, or about 15 to 20 minutes.  Remove from oven, and slide the parchment paper onto a metal rack to cool.  ( or if not using parchment, let pan cook on rack for about 5 min, then remove scones to rack to cool.) Serve warm or at room temperature.