Blueberry Almond Scones

Scones

·         1 c. whole wheat flour

·         3/4 c. all-purpose flour

·         1 c. rolled oats

·         1/4 c. sugar

·         1 Tbsp baking powder

·         1/2 c. vanilla kefir

·         3 Tbsp cottage cheese

·         3 tbs. cooking oil

·         1 egg, separated

·         1 c. blueberries

·         1/2 c. whole almonds

·         2 tsp vanilla extract

·         1 tsp almond extract

·         1 Tbsp raw sugar

Honey Vanilla Yogurt

·         1 c. nonfat greek yogurt

·         2 Tbsp honey

·         1 tsp vanilla extract

Directions:

1.     -  Preheat oven to 350 F, and lightly grease a cookie sheet.

2.     - Combine flour, oats, and baking powder.

3.    -  In a separate bowl, combine sugar, kefir, cottage cheese, oil, vanilla extract, almond extract, and egg white.

4.    -  Gently toss the blueberries with a tsp of the flour mixture.

5.    -  Combine wet and dry ingredients, stirring only until all the flour mixture is moistened.

6.    -  Fold in berries and almonds.

7.     - Pat dough into a round disk.

8.    -  Divide into eight wedges, brushing each wedge with the reserved egg yolk.

9.    -  Sprinkle raw sugar over the scones, and place in oven for 15-20 min. until golden.

Yogurt:

Although these scones would be delicious served plain or with a drizzle of honey or preserves, this sweet yogurt cream really complements their toasty flavor. Just whisk together yogurt, honey, and vanilla in a bowl, and chill in the refrigerator for at least 30 min.