Lowfat Blueberry Scones!
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 219.2
- Total Fat: 6.9 g
- Cholesterol: 42.6 mg
- Sodium: 407.6 mg
- Total Carbs: 34.3 g
- Dietary Fiber: 1.3 g
- Protein: 4.9 g
View full nutritional breakdown of Lowfat Blueberry Scones! calories by ingredient
Introduction
This quick, easy, and delicious recipe is a hit in my family - and you can substitute whichever kind of fruit you choose! This quick, easy, and delicious recipe is a hit in my family - and you can substitute whichever kind of fruit you choose!Number of Servings: 8
Ingredients
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2 cups unbleached flour
1/4 cup sugar
1/4 tsp salt
1/2 tsp baking soda
1 tbsp baking powder
1/4 (half stick) cup frozen butter
3/4 cups light buttermilk
1 egg
1 tsp vanilla
1 cup fresh blueberries
Directions
Preheat the oven to 400°.
In a large bowl, mix all the dry ingredients.
Using the large holes of a cheese grater, grate the frozen butter into the flour. Mix well with flour.
In a medium bowl, mix the buttermilk, egg and vanilla.
Using a fork, slowly stir in the wet ingredients to the dry ingredients, until all the mixture is moistened. Do not over work the dough. Fold in the blueberries.
Line a cookie sheet with a Silpat, or parchment paper. Drop large spoonfuls onto the cookie sheet (to avoid tough scones, do not press or compact). Bake in the center rack 18 minutes. Remove and let them cool about 5 minutes before eating.
Makes 8 scones.
Number of Servings: 8
Recipe submitted by SparkPeople user ODMVIOLINS.
In a large bowl, mix all the dry ingredients.
Using the large holes of a cheese grater, grate the frozen butter into the flour. Mix well with flour.
In a medium bowl, mix the buttermilk, egg and vanilla.
Using a fork, slowly stir in the wet ingredients to the dry ingredients, until all the mixture is moistened. Do not over work the dough. Fold in the blueberries.
Line a cookie sheet with a Silpat, or parchment paper. Drop large spoonfuls onto the cookie sheet (to avoid tough scones, do not press or compact). Bake in the center rack 18 minutes. Remove and let them cool about 5 minutes before eating.
Makes 8 scones.
Number of Servings: 8
Recipe submitted by SparkPeople user ODMVIOLINS.
Member Ratings For This Recipe
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DREKINS1
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FRIEDENLIEBE
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RO_RUNNER