This Berry Scone Recipe Will Be a New Favorite!
What you Need for this Mixed Berry Scone Recipe
How to Make Mixed Berry Scones
Can I Use Frozen Berries in this Scone Recipe?
You can absolutely use frozen berries in this recipe! Let the berries thaw and drain before adding them to the mixture. Using frozen berries does not change the SmartPoints value, of course.
Feel free to switch up the berries to what your family likes the most. Try blackberries, strawberries, or even pomegranate seeds! Berries and pomegranate seeds are so good for you, supplying antioxidants and fiber.
Berries are also low in calories. A three-ounce serving of blackberries is less than 40 calories. In fact, all fresh berries and other fresh fruits are zero points on the Weight Watchers plan, so eat up and enjoy all those delicious benefits.
Can I Freeze These Mixed Berry Scones?
You can totally freeze these scones. I wrap them each in a piece of wax paper and then add them to a large airtight zip baggie. Try to press as much as the air out of the bag as you can.
The scones will keep for two to three months. Just pop one or two into the oven or microwave for a short time and you'll have an almost fresh scone to enjoy.
Looking for More Weight Watchers Recipes?
If you're looking for recipes to start your day, you'll want to check out this list of Weight Watchers breakfast bread recipes. We're talking French toast, Cranberry Orange Oatmeal Bread, and Nutella Banana Bread. Lots of goodness in that post!
For lunch or dinner, try these Thai Chicken Wrap or this Weight Watchers Chicken Pot Pie. I have a long list of Weight Watchers chicken recipes as it's such a versatile main dish. To make your life easier, make this delicious slow cooker chili for just 3 Points. I like easy!
And for dessert, head over to this post where I have more than 30 recipes just for Weight Watchers desserts! We also have these dark chocolate Weight Watchers brownies you will adore, and a whole list of Weight Watchers chocolate recipes - all of them 5 points or less! My favorite is the peanut butter chocolate chip cookies. SO good!
- 1 c all-purpose flour
- 1 c white whole wheat flour
- 2 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 3 T unsalted cold butter
- 1/2 C skim milk
- 1 C sugar
- 1 T lemon zest
- 1 T fresh lemon juice
- 1/2 tsp pure vanilla extract
- 1 large egg
- 3/4 C fresh raspberries (or strawberries)
- 3/4 c fresh blueberries
- 1 1/2 T turbinado sugar (or crystallized sugar for topping)
- Preheat oven 375 degrees. Line baking sheet with parchment paper.
- Combine the flours, baking soda, baking powder, and salt in large bowl. Stir.
- Cut butter with pastry blender until it looks like coarse sand. Set aside.
- Add milk, sugar, lemon juice, lemon zest, egg, and vanilla to medium bowl and whisk.
- Add wet ingredients to dry ingredients, stirring until just combined.
- Add in berries, folding in gently. Drop 1/4 cup dough into cookie sheet, making 12 scones.
- Sprinkle with turbinado sugar. Bake until slightly browned, 20 to 25 mins.
- Transfer to wire rack for cooling.
4 SmartPoints per serving
Nutrition Information:Yield: 12 Serving Size: 1 scone
Amount Per Serving: Calories: 189Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 23mgSodium: 259mgCarbohydrates: 37gFiber: 2gSugar: 20gProtein: 3g