Low Cal Blueberry Scones

2 cup Flour - Gold medal all purpose flour
0.5 cup Milk, 2%, with added nonfat milk solids, without added vit A
3 tsp Baking Powder
1 large Egg, fresh, whole, raw
1 tsp Vanilla extract, imitation, alcohol
0.25 cup Granulated Sugar
3 tbsp Butter, unsalted
1 cup Blueberries, fresh
1 dash Salt

Preheat oven to 375 degrees.

Combine first 4 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 butter with a pastry blender or 2 knives until mixture resembles coarse meal. I usually start out using a pastry cutter then end up using my hands to combine the butter with the flour mixture. Add milk mixture, stirring until moist. Warning: The dough will be really sticky especially if you're using fresh blueberries that have just been rinsed. That little bit of extra water on the blueberries adds to the stickiness.

Turn out dough on to floured countertop and shape into a circle. Cut like a pie into 8 pieces. Brush with eggwhite and sprinkle sugar on top for extra crunch.

Cook on parchment paper for 18mins in heated oven. Serve immediately

Serving Size: Makes 8 Scones

Number of Servings: 8

Recipe submitted by SparkPeople user MICHULLLL.