Scones -- An Easy, Healthier Version (blueberry and Other Varieties)

Adjust oven rack to lower-middle position and preheat oven to 400 degrees. Line a cookie sheet with parchment paper. In a medium bowl, mix flour, 1/3 cup splenda, baking powder, baking soda and salt. Set aside. In a food processor, chop butter. Add 1/2 of the flour mixture. Mix. Add remaininng flour mix and pulse until mixture looks course. In a small bowl, whisk sour cream and egg until smooth. Add sour cream mixture into flour mix and pulse until clumps. Remove from food processor. Use hands to press into a ball. Continue pressing until dough is evenly saturated. Add blueberries and gently work through dough. (May have to flour hands to prevent sticking). Place on a lightly floured surface and pat until 1 inch thick. (If desired, brush with egg whites and sprinkle with 2- 3 TBSP coarse ground sugar). Using a sharp knife, cut into 6 triangles; place on the lined cookie sheet about 1 inch apart. Bake until golden, about 18-20 minutes. Remove from oven when golden and top appears "crispy". Cool for 5 minutes. Best when served warm, but can be served at room temperature. Easily frozen for a quick "reach for" breakfast./snack- Just thaw via the microwave and serve... Alternatives: Cherry Almond Scones: Follow above recipe (exclude blueberries). Instead, add 1/2 cup dried cherries to the dry flour mixture, then add 1/2 tsp almond extract to the sour cream mixture. Cook as directed. Cinnamon Raisen Scones: Follow above recipe (exclude blueberries). Instead, add 1 tsp cinnamon, 1/2 cup raisens, 1/2 cup oatmeal (not quick oats) to the dry mixture. Substitiute brown sugar for the splenda. Cook as directed. Cranberry-Orange Scones: Follow above recipe (exclude blueberries). Instead, add a generous teaspoon of finely grated orange rind (zest) 1/2 cup dried cranberries to the dry mix. Cook as directed. The Full Fat Easy Scones this recipe was based on: 2 cups Flour 1/3 cup sugar 1 tsp baking powder 1/4 tsp baking soda 1/2 tsp salt 8 TBLS butter, frozen 1/2 cup sour cream 1 large egg