- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 228.0
- Total Fat: 10.7 g
- Cholesterol: 43.0 mg
- Sodium: 202.6 mg
- Total Carbs: 26.2 g
- Dietary Fiber: 1.2 g
- Protein: 4.9 g
Scones with Dried BlueberriesSubmitted by: LIMASTAR
IntroductionA scone recipe that I've reworked to lower the salt and calories. A scone recipe that I've reworked to lower the salt and calories.
2 Cups Flour
2 tsp Cream of Tartar
1 tsp Baking Soda
0.25 tsp Salt
0.5 Cup Shortening
2 Eggs Large, beaten
0.25 Cup Low fat Milk
0.75 Cup Dried Blueberries
2. Cut shortening into the dry ingredients, until shortening is in pea size or a little bit larger pieces.
3. Add the Blueberries to the dry ingredients.
4. Mix the Milk & Beaten Eggs together, then gently add to the dry ingredients. Fold together gently until moisture is just absorbed.
5. Put mixture on well floured surface and gently knead 2 or 3 times until a rough ball is formed.
6. Roll out to a 10 inch circle, about 0.5 inch thick.
7. Divide circle into 10 triangles, by cutting dough like a pizza or pie.
8. Place on greased or ungreased cookie sheet about 1 inch apart.
9. Bake in a preheated 400 degree oven for about 10 to 12 minutes or until lightly browned.
I like to make these in the morning before work. To shorten the time required to make them, I premix the dry ingredients and the shortening together, the night before. I place the mixture in a plastic container with a tight lid into the refrigerator.
The next morning, I will quickly mix the eggs and milk together, add the Dried Blueberries to the dry mixture. roll the dough out, cut and then bake.
This is a recipe that can be easily double and tripled. When I do double the recipe, I do not double the salt.
Instead of Dried Blueberries, you can use Dried Cherries, or other dried or fresh fruit.
Number of Servings: 10
Recipe submitted by SparkPeople user LIMASTAR.