Blueberry Scones

4 of 5 (10)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 127.3
  • Total Fat: 2.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 192.2 mg
  • Total Carbs: 23.6 g
  • Dietary Fiber: 2.2 g
  • Protein: 3.0 g

View full nutritional breakdown of Blueberry Scones calories by ingredient

Number of Servings: 4


    2/3c uncooked oatmeal (not instant)
    1/3c Bisquick Heart Smart Baking Mix
    1/2tsp baking powder
    1T brown sugar
    2tsp Smart Balance Light Buttery Spread
    1/3c light vanilla soymilk
    3/4c blueberries


1. Preheat oven 400 degrees.
2. Mix first 6 ingredients in a bowl.
3. Fold in berries.
4. Spray baking sheet w/ a nonstick cooking spray & form 4 mounds of batter on sheet leaving room in between each as they will expand.
5. Bake for 10mins.

Number of Servings: 4

Recipe submitted by SparkPeople user PROMEL.

Member Ratings For This Recipe

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    1 of 1 people found this review helpful
    I love cooking with oatmeal instead of flour, and had all the ingredients on hand. I used 2 tsp. of healthy olive oil instead of margarine and added a tsp. of Splenda (just because).It was my first attempt at making scones and they were delicious,so easy, and I'll make these often. - 6/29/10

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    Delish! Wasn't sure they would be very "scone-like" but there was just enough Bisquik to give them that familiar scone flavor and texture. I topped one with the Blueberry Compote recipe on this site and it was so good! Add a little fresh whipped cream and you'd have one tasty healthy dessert! - 8/1/10

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    This recipe took approx. 25 minutes to cook, not the 10 as stated. I substituted Nestles sugar free French Vanilla Creamer since I did not have soy milk. - 7/4/10

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    I LOVE these scones! Be sure to carefully measure the 1/3 cup of soy milk to make sure they aren't runny! I have made these twice and the second time I made sure to precisely measure the milk. Add a sprinkle more of bisquick if the batter is runny. - 7/3/10

  • no profile photo

    I followed this recipe exactly. The dough was watery. They weren't done at 10 minutes, so I left them in for 15. Still tasted undercooked. What could have gone wrong? - 7/2/10