For whatever reason, I find scones to be absolutely delicious. Not being much of a cake, or baked goods person, scones are dense, offer more fruit, and can be eaten more slowly than, say, a cupcake.

Unfortunately, I can’t rationalize the typical scone recipe of white flour, butter, and sugar. So, before leaving for Ireland, I got to experimenting in the kitchen and developed these healthified scones that use oat flour, yogurt, and honey. What developed was Skinny Blueberry Oat Scones.

Since Rob is not a blueberry fan, I made half with blueberries and half with raspberries. Both versions came out delicious. I also added a dash of sugar to the second half of the baking time for little extra sweetness.

Store them in the fridge up to a week and nuke them for about 30 seconds. Add a tiny bit of butter to melt on top if you feel so inclined. Warm scones that don’t trash all the hard work? Win.

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I blend regular old fashioned oats in my food processor for about 3 minutes to make my own oat flour.

RQ: What is your favorite baked good? Are you a fan of “healthified” versions of your favorite dishes?

Brooke Selb

I’m Brooke Selb, a Personal Trainer and Health Coach specializing in helping busy moms and moms to be to easily juggle mom life with family friendly recipes, and easy exercise routines to help you achieve your fitness goals that fit in with your already busy life with sound nutritional advice.