Karen's Diabetic Blueberry Scones
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 81.7
- Total Fat: 3.7 g
- Cholesterol: 18.6 mg
- Sodium: 190.0 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 0.5 g
- Protein: 2.0 g
View full nutritional breakdown of Karen's Diabetic Blueberry Scones calories by ingredient
Introduction
A more diabetic friendly version of "I loved this scone" on SparksRecipies.com A more diabetic friendly version of "I loved this scone" on SparksRecipies.comNumber of Servings: 20
Ingredients
-
2 cup Flour - Gold medal all purpose flour
4 tsp Baking Powder
.5 tsp Salt
6 serving Great Value No Calorie Stevia
6 tbsp Butter, salted
8 tbsp Evaporated Milk, Fat Free Milk Carnation
1 large Egg, fresh, whole, raw
.5 cup Blueberries, fresh
2.5 inch biscuit cutter
parchment paper
large baking sheet
sugar free jam/jelly
sugar free whipped topping
Set oven at 375 degrees
Tips
Recipe didn't require either additional flour or liquid at my altitude of @6,300 feet. Not sure about the prep time as I didn't time myself while making these scones.
Directions
Mix flour, baking powder, salt & sugar in a bowl
Add blueberries
Melt butter, let cool. Add egg & whisk together. Add fat free evaporated milk to mixture and whisk till completely blended.
Add dry ingredients to wet. Mix till just blended adding extra fat free evaporated milk if needed.
Roll out on lightly floured surface to .5 inch thick. Cut w/2.5 inch biscuit cutter.
Place on parchment lined baking sheet.
Bake at 375 degrees for 15 minutes till golden. Let cool 5 minutes. Serve with sugar free jelly/jam and sugar free whipped topping. Enjoy.
Serving Size: 20 2/5 inch scones
Number of Servings: 20
Recipe submitted by SparkPeople user MEMYSELFANDYOU2.
Add blueberries
Melt butter, let cool. Add egg & whisk together. Add fat free evaporated milk to mixture and whisk till completely blended.
Add dry ingredients to wet. Mix till just blended adding extra fat free evaporated milk if needed.
Roll out on lightly floured surface to .5 inch thick. Cut w/2.5 inch biscuit cutter.
Place on parchment lined baking sheet.
Bake at 375 degrees for 15 minutes till golden. Let cool 5 minutes. Serve with sugar free jelly/jam and sugar free whipped topping. Enjoy.
Serving Size: 20 2/5 inch scones
Number of Servings: 20
Recipe submitted by SparkPeople user MEMYSELFANDYOU2.
