Lowfat Blueberry Scones
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 3,108.6
- Total Fat: 14.8 g
- Cholesterol: 394.4 mg
- Sodium: 4,569.0 mg
- Total Carbs: 776.6 g
- Dietary Fiber: 114.1 g
- Protein: 139.8 g
IntroductionAdapted from a recipe submitted by PURRBALLS, this is so easy and quick to make. Recipe makes two pans full. Adapted from a recipe submitted by PURRBALLS, this is so easy and quick to make. Recipe makes two pans full.
4 1/2 cups Wheat Montana Prairie Gold 100% Whole Wheat Flour
1 cup Splenda (not the blend)
2 Tabs. baking powder
1 tsp. baking soda
2 large eggs
2 cups 1% milk, with 2 tsps. white vinegar added
1 cup Kirkland dried blueberries (see Tips)
In the original recipe, the author used mostly white flour and some whole wheat. I like the white whole wheat. I swapped out homemade buttermilk for store-bought. I also used real eggs, not egg substitute. The original recipe had 2 pints of fresh/frozen raspberries and 1 pint fresh/frozen blueberries. She cut her scones small-10 per pan.
Spray 2 nine inch cake pans with fat free cooking spray. Spread equal amounts of batter in each pan and smooth out. Use a sprayed sharp knife to cut the batter into 8 equal pieces. Bake 35 to 40 minutes until browned on top and toothpick inserted in center comes out clean. Let cool 5-10 minutes. Use the marks from cutting before cooking to guide your cutting after.
A light sprinkling of regular sugar on the top can be applied before or after cooking. Makes a dense, not overly-sweet scone. Great for breakfast or for coffee/tea breaks.
Serving Size: Makes 2 nine inch cake pans,16 servings total
Number of Servings: 1
Recipe submitted by SparkPeople user ITSAFRAMEUP.