Blueberry Scones (grain-free)

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 166.1
  • Total Fat: 11.7 g
  • Cholesterol: 53.2 mg
  • Sodium: 298.5 mg
  • Total Carbs: 9.0 g
  • Dietary Fiber: 3.1 g
  • Protein: 8.2 g

View full nutritional breakdown of Blueberry Scones (grain-free) calories by ingredient
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Uses soy flour instead of grains Uses soy flour instead of grains
Number of Servings: 10


    1 1/2 cup soya powder or sifted soy flour
    3 tablespoons granular sugar substitute
    1 teaspoon salt
    1 tbsp baking powder
    6 tablespoons cold unsalted butter
    cut into small pieces
    1 cup blueberries
    2 teaspoons lemon zest
    2/3 cups cold heavy cream
    1/4 cup cold sour cream
    1 large egg


In a food processor, pulse soya powder, sugar substitute and salt for 5 seconds, just to combine. Add butter and pulse until mixture resembles a coarse meal, about 30 seconds. Place this in a large mixing bowl and toss with blueberries and lemon zest. In a large liquid measuring cup or small bowl, whisk heavy cream, sour cream and egg until well-mixed. Pour over dry mixture and stir with a fork just until just-combined. Chill the dough for 30 minutes. Preheat oven to 375 F. Separate dough into 10 equal-sized balls and pat each piece into a disk measuring 2 to 3 across. Space disks evenly on an ungreased baking sheet, leaving one inch between each scone. Bake scones until bottoms are golden brown and tops are light golden. Cool on baking sheet set on a wire rack.

Number of Servings: 10

Recipe submitted by SparkPeople user TWOOFTHREE.

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