Lowfat Blueberry Scones!
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups unbleached flour1/4 cup sugar1/4 tsp salt1/2 tsp baking soda1 tbsp baking powder1/4 (half stick) cup frozen butter3/4 cups light buttermilk1 egg1 tsp vanilla1 cup fresh blueberries
Preheat the oven to 400°.
In a large bowl, mix all the dry ingredients.
Using the large holes of a cheese grater, grate the frozen butter into the flour. Mix well with flour.
In a medium bowl, mix the buttermilk, egg and vanilla.
Using a fork, slowly stir in the wet ingredients to the dry ingredients, until all the mixture is moistened. Do not over work the dough. Fold in the blueberries.
Line a cookie sheet with a Silpat, or parchment paper. Drop large spoonfuls onto the cookie sheet (to avoid tough scones, do not press or compact). Bake in the center rack 18 minutes. Remove and let them cool about 5 minutes before eating.
Makes 8 scones.
Number of Servings: 8
Recipe submitted by SparkPeople user ODMVIOLINS.
In a large bowl, mix all the dry ingredients.
Using the large holes of a cheese grater, grate the frozen butter into the flour. Mix well with flour.
In a medium bowl, mix the buttermilk, egg and vanilla.
Using a fork, slowly stir in the wet ingredients to the dry ingredients, until all the mixture is moistened. Do not over work the dough. Fold in the blueberries.
Line a cookie sheet with a Silpat, or parchment paper. Drop large spoonfuls onto the cookie sheet (to avoid tough scones, do not press or compact). Bake in the center rack 18 minutes. Remove and let them cool about 5 minutes before eating.
Makes 8 scones.
Number of Servings: 8
Recipe submitted by SparkPeople user ODMVIOLINS.
Nutritional Info Amount Per Serving
- Calories: 219.2
- Total Fat: 6.9 g
- Cholesterol: 42.6 mg
- Sodium: 407.6 mg
- Total Carbs: 34.3 g
- Dietary Fiber: 1.3 g
- Protein: 4.9 g
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