Spread them with light or fat-free cream cheese or low-sugar preserves.
Place toasted flaxseeds in a spice grinder and pulse until ground to a fine powder.
Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
Make a well in the center of the flour mixture; set aside.
In a bowl, slightly beat egg white; stir in yogurt.
Gently fold in berries.
Add berry mixture all at once to flour mixture.
With a fork, stir just until moistened.
Turn out dough onto a lightly floured surface.
Knead by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth.
Pat or lightly roll dough into a 10-inch circle.
Cut into 12 wedges.
Place wedges 1 inch apart on prepared baking sheet.
Brush tops of scones with milk.
If desired, sprinkle lightly with additional oats and/or flaxseeds.
Bake for 16 to 18 minutes or until golden brown.
Tips
Tips: To toast flaxseeds, place in a small dry skillet over medium heat.
Cook and stir until the seeds are fragrant and begin to pop.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
