Blueberry Scones
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups whole wheat flour5 tablespoons splenda, plus 1 more for sprinkling tops3/4 teaspoon salt (if desired, I don't use salt)2 tablespoons smart balance buttery spread (light)1/2 cup applesauce (unsweetened)1 1/2 cups fresh blueberries, picked over and rinsed1/3 cup fat free sour cream2 egg whites, lightly beaten
Preheat oven to 400 degrees.
In large bowl sift together flour, splenda, baking powder and a pinch of salt if you desire. Blend in butter and applesauce.
Using fork, whisk together sour cream, and eggs then add to mixture. Do not overstir your batter. You will end up with tough and too hard scones if you do.
Pat dough into 6-inch square about 1 1/4 inches thick. Cut into four 3 inch squares. Cut squares in half to make triangles. Transfer to baking sheet lined with parchment paper. Bursh tops with cream and sprinkle with splenda. Bake until golden brown, 20 -22 minutes. Transfer scones to wire racks to cool
Number of Servings: 8
Recipe submitted by SparkPeople user SHEILAK49.
In large bowl sift together flour, splenda, baking powder and a pinch of salt if you desire. Blend in butter and applesauce.
Using fork, whisk together sour cream, and eggs then add to mixture. Do not overstir your batter. You will end up with tough and too hard scones if you do.
Pat dough into 6-inch square about 1 1/4 inches thick. Cut into four 3 inch squares. Cut squares in half to make triangles. Transfer to baking sheet lined with parchment paper. Bursh tops with cream and sprinkle with splenda. Bake until golden brown, 20 -22 minutes. Transfer scones to wire racks to cool
Number of Servings: 8
Recipe submitted by SparkPeople user SHEILAK49.
Nutritional Info Amount Per Serving
- Calories: 162.3
- Total Fat: 2.9 g
- Cholesterol: 0.7 mg
- Sodium: 227.1 mg
- Total Carbs: 31.5 g
- Dietary Fiber: 4.8 g
- Protein: 5.9 g
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