Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 280.4
- Total Fat: 10.8 g
- Cholesterol: 20.3 mg
- Sodium: 530.6 mg
- Total Carbs: 40.1 g
- Dietary Fiber: 0.8 g
- Protein: 6.4 g
View full nutritional breakdown of Blueberry Scones with Lemon Glaze. calories by ingredient
Blueberry Scones with Lemon Glaze.
Submitted by: SHELLPROIntroduction
Compliments of ABC.com, Good Morning America Recipes- revised by Shellpro. Compliments of ABC.com, Good Morning America Recipes- revised by Shellpro.Number of Servings: 6
Ingredients
-
2 1/2 cups baking mix (Bisquick)
1/4 cup sugar OR Splenda Baking Blend as I used instead.
1/2 stick unsalted butter (1/4 cup)
2 large eggs
1/4 cup milk OR Carb Hood as I used in this Recipe.
1/2 cup frozen blueberries
Flour for dusting
1 cup confectioners' sugar OR 1 Cup Splenda as I opted in this Recipe.
Juice of 1 lemon
1/2 teaspoon vanilla
Directions
Heat the oven to 400 degrees F.
For the scones: Whisk together the baking mix and sugar. Mix in the butter with your hands or a pastry blender until the butter is the size of peas. Beat the eggs well with the 1/4 cup milk. Pour the wet ingredients into the dry ingredients and mix just until blended. Do not over mix. Gently fold in the blueberries. Turn the dough out onto a floured surface and pat into a 3/4-inch thick square. Cut into 4 squares and cut each square into 2 triangles. Place the scones onto an ungreased baking sheet and bake until golden brown, about 15 minutes or so. Remove to a wire rack and let cool a bit before glazing.
For the glaze: Whisk together the Splenda I used instead of the Recipes Original "confectioners' sugar, lemon juice, and vanilla until smooth. Pour evenly over the still warm scones.
*I also made these "smaller". Recipe called 4 Servings- I opted to decrease Calories by making more.
-Food styled by Karen Pickus.
Number of Servings: 6
Recipe submitted by SparkPeople user SHELLPRO.
For the scones: Whisk together the baking mix and sugar. Mix in the butter with your hands or a pastry blender until the butter is the size of peas. Beat the eggs well with the 1/4 cup milk. Pour the wet ingredients into the dry ingredients and mix just until blended. Do not over mix. Gently fold in the blueberries. Turn the dough out onto a floured surface and pat into a 3/4-inch thick square. Cut into 4 squares and cut each square into 2 triangles. Place the scones onto an ungreased baking sheet and bake until golden brown, about 15 minutes or so. Remove to a wire rack and let cool a bit before glazing.
For the glaze: Whisk together the Splenda I used instead of the Recipes Original "confectioners' sugar, lemon juice, and vanilla until smooth. Pour evenly over the still warm scones.
*I also made these "smaller". Recipe called 4 Servings- I opted to decrease Calories by making more.
-Food styled by Karen Pickus.
Number of Servings: 6
Recipe submitted by SparkPeople user SHELLPRO.
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