Lowfat Blueberry Scones

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 194.3
  • Total Fat: 0.9 g
  • Cholesterol: 24.7 mg
  • Sodium: 285.6 mg
  • Total Carbs: 42.2 g
  • Dietary Fiber: 7.1 g
  • Protein: 8.7 g

View full nutritional breakdown of Lowfat Blueberry Scones calories by ingredient
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Adapted 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.
Number of Servings: 16


    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.


Pre-heat oven to 350 degrees, rack in center of oven. In a large mixing bowl, combine all the dry ingredients, except berries, and mix well with a spoon. In a large measuring cup, mix milk and vinegar. Let sit a short time to curdle. Add eggs and mix well, then add to dry ingredients and stir all together until well mixed. Thoroughly stir in blueberries.

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: 16

Recipe submitted by SparkPeople user ITSAFRAMEUP.

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