LEMON-FLAVORED BLUEBERRY SCONES

NOTE: This will work for some of you and will not for some. One of these per day works for me. I know those of you who are firm low carb eaters will almost pass out at the 40 carbs. I was trained to do at least 1/3 as many proteins as carbs per meal. It has worked well for me in the 15 years I've been a diabetic. If that doesn't work for you, skip over this recipe.

1 1/4 cup white whole-wheat flour (or your favorite low/no carb substitute)
1 cup ground oats
1/2 cup fat-free milk
2 tbsp ground flaxseed
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup low-fat plain Greek yogurt
1/4 cup honey
2 tbsp canola oil
2 tbsp lemon juice
1 tsp lemon zest
1 cup blueberries

Preheat oven to 400 degrees.
Lightly coat a baking sheet with nonstick cooking spray or line with parchment paper; set aside.

In a large bowl, whisk together the flour, oats, milk, flaxseed, baking powder, baking soda, and salt. Make a well in the center and set aside.

In a small bowl, stir together the yogurt, oil, honey, lemon juice and zest. Pour into the well of the flour mixture and stir in until blended. Add the blueberries and gently stir just until combined.

Drop batter, 1/4 cup at a time, onto the prepared baking sheet to make 10 scones. Bake at 400 degrees 12 minutes or until lightly browned and firm.

Share with others or freeze individually in ziptop freezer bags then put them in a gallon baggie and remove one at a time as desired.

Photo courtesy of KAF.