Blueberry Scones

Blueberry Scones
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Nutritional Info
  • Servings Per Recipe: 19
  • Amount Per Serving
  • Calories: 91.4
  • Total Fat: 2.2 g
  • Cholesterol: 14.7 mg
  • Sodium: 161.8 mg
  • Total Carbs: 14.8 g
  • Dietary Fiber: 0.6 g
  • Protein: 2.2 g

View full nutritional breakdown of Blueberry Scones calories by ingredient
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Introduction

Adapted from CL. Replaced sugar with splenda, removed nuts, and made them mini I might add more milk next time to make them a bit moister. Adapted from CL. Replaced sugar with splenda, removed nuts, and made them mini I might add more milk next time to make them a bit moister.
Number of Servings: 19

Ingredients

    1/2 cup fat-free milk
    1/4 cup splenda
    2 teaspoons grated lemon rind
    1 teaspoon vanilla extract
    1 large egg
    2 cups all-purpose flour (about 9 ounces)
    1 tablespoon baking powder
    1/2 teaspoon salt
    3 tablespoons chilled butter, cut into small pieces
    1 cup fresh or frozen blueberries
    Cooking spray
    1 large egg white, lightly beaten
    2 tablespoons splenda

Directions

Preheat oven to 375°.
Combine first 5 ingredients in a medium bowl, stirring with a whisk.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Gently fold in blueberries
Add milk mixture, stirring just until moist (dough will be sticky).
Turn dough out onto a floured surface;
Create 19-20 mini wedges, and place the dough wedges on a baking sheet coated with cooking spray. Brush egg white over dough wedges; sprinkle evenly with 2 teaspoon splenda.
Bake scones at 375° for 18 minutes or until golden. Serve warm.


Serving Size: 19-20 mini triangles

Number of Servings: 19

Recipe submitted by SparkPeople user NWILKER.

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