Low Fat Blueberry Scones
Delicious and Fun to make with kids.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
breakfast
brunch
bake
fall
spring
summer
winter
blueberry
eastern european
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/4 teaspoon salt
- 1 large egg
- 2 tablespoons milk
- 2 teaspoons baking powder
- 1 tablespoon sugar
- 1/2 teaspoon vanilla
- 3/4 cup whole wheat flour
- 3 tablespoons oil
- 1 1/4 cups all purpose flour
- 1/2 cup powdered sugar
- -- glaze --
- 1/2 cup milk (i had to use 2 more tablespoons)
- 3/4 cup blueberries (i used frozen)
- Carbohydrate 257.980753239693 g
- Cholesterol 214.55 mg
- Fat 51.3576894659927 g
- Fiber 18.253625323004 g
- Protein 36.9191174068409 g
- Saturated Fat 5.34289214768251 g
- Serving Size 1 1 recipe (552g)
- Sodium 821.502713195903 mg
- Sugar 239.727127916689 g
- Trans Fat 3.82364626933429 g
- Calories 1614 calories
Heat oven to 400 degrees. In a bowl whisk the dry ingredients. In another bowl measure the egg, milk and oil and whisk. Add the blueberries to the dry ingredients and toss to cover with flour. Mix in the wet ingredients. On a floured surface scoop out the dough and pat it into a circle. Cut into 8 wedges. Bake for 20 minutes. Drizzle with glaze.
