Multi Grain Scones

2 egg whites or 1 whole egg 
1/2 cup sugar 
5 tablespoons grapeseed or expeller-pressed canola oil (ground flax, applesauce or yogurt work as well)
flax you need to look at the container and see what the sub ratio is
1/2 cup oatmeal (not instant) 
3/4 c whole wheat flour 
1 cups unbleached white flour 
2 tablespoons ground flax
1/2 teaspoon salt 
1 tablespoon baking powder 
1/2 teaspoon cinnamon 
1/2 cup buttermilk (1/3 cup if you use yogurt)
1/2 c. blueberries (I used frozen)
Oven 375


Spray/grease cookie sheet
Makes 12 scones


Mix egg whites, sugar and oil/yogurt until blended. Mix dry ingredients in seperate bowl and add to liquid mixture.  Add 1/3 c milk and blueberries at the end.  Spoon onto a greased/sprayed cookie sheet and bake for about 15 minutes.


Mix it up and use figs, raisins, fresh berries or slightly cooked apples instead of blueberries to the scones.


Using oil - 171 cal. 7.2g. fat, 24.4g. carbs, 3.2g protein
Using yogurt lowfat  - 119.9 cal., 1.2g. fat, 24.6g. carbs (applesauce will be a trace higher), 3.6g.protein
Using 1/2 oil/ 1/2 yogurt - 149.5 cal, 4.5g fat, 24.7g.carbs, 3.6g. protein


As you can see cutting at least some or all of the oil will cut your fat in the scone. 


COMPARE TO STARBUCKS blueberry: 400 calories 18g. fat , 55 carbs (and their multigrain is WORSE!)