Raspberry Blueberry Scones (non fat)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Raspberries, 12 raspberries Blueberries, fresh, 12 berries Gold medal all purpose flour, 1 cup SACO Cultured Buttermilk Powder, 2 tbsp1/2 cup waterBaking Powder, 1 tsp Granulated Sugar, 1 tsp 1/4 tsp Hain iodized sea salt
Preheat oven to 350. In a mixing bowl combine flour, buttermilk powder, salt, baking powder and sugar. Mix to combine well (really important) then slowly add in water until just barely wet through. Fold in berries. Drop in heaping spoonfuls onto a well PAM'd parchment sheet on cookie sheet and bake about 12 minutes until bases are golden brown and there are brown tips on scones. Serve with clotted cream if desired. **Note that this is a tender dough that has no fat. DO NOT OVER MIX. Lumps are okay.
Serving Size: makes six scones, 2 scones per serving
Number of Servings: 3
Recipe submitted by SparkPeople user MAGICHEIDE.
Serving Size: makes six scones, 2 scones per serving
Number of Servings: 3
Recipe submitted by SparkPeople user MAGICHEIDE.
Nutritional Info Amount Per Serving
- Calories: 159.5
- Total Fat: 0.2 g
- Cholesterol: 0.7 mg
- Sodium: 387.8 mg
- Total Carbs: 35.0 g
- Dietary Fiber: 2.0 g
- Protein: 4.9 g
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