Low Fat Blueberry Scones

Low Fat Blueberry Scones
Low Fat Blueberry Scones
Low Fat Blueberry Scones....I came across this recipe (check out Mennonite Girls Can Cook blog) So, I ventured out to try the recipe (with a few of my own adaptations)... I was amazed at the result. For being low fat this scone is light, fluffy, moist and not dense at all. It isn't too sweet and the blueberries add a touch of tartness to the scone. They also look great when they come out of the oven as well (not to mention the wonderful aroma that lingers in the kitchen).
  • Preparing Time: 20 minutes
  • Total Time: 40 minutes
  • Served Person: 8
sweet orange blueberries afternoon tea lunch snack breakfast summer lunch vegetarian white meat free contains gluten red meat free shellfish free contains dairy contains eggs pescatarian
  • 1 egg
  • 2 cups flour
  • 0.25 cup sugar
  • 1 tablespoon baking powder (i use rumford aluminum-free)
  • 0.25 teaspoon salt (i used a pinch)
  • 0.25 teaspoon baking soda
  • 1 tablespoon grated orange or lemon rind (i used orange)
  • 0.25 cup butter
  • 0.75 cup milk (i used 2% milk with juice of a 1/2 lemon)
  • 1 teaspoon vanilla
  • 1 tsp almond extract
  • 1 cups blueberries (i used frozen)
  • Carbohydrate 38.3707540625 g
  • Cholesterol 84.325 mg
  • Fat 24.017954375 g
  • Fiber 1.57676566343755 g
  • Protein 4.9729784375 g
  • Saturated Fat 14.824037625 g
  • Serving Size 1 1 Serving (107g)
  • Sodium 330.212875 mg
  • Sugar 36.7939883990624 g
  • Trans Fat 1.848059375 g
  • Calories 387 calories

Preheat oven to 400 deg . Mix dry ingredients together in a large bowl. Cut the butter into the dry ingredients with a pastry blender, until pea size Mix the wet ingredients in another bowl then add to the dry ingredients, stirring with a fork until all the mixture has been moistened. (I usually mix half way and then fold in the blueberries so that I don't overwork the dough). Fold in the blueberries. The key is to not overwork the dough... just mix until it just comes together. Don't feel the need to press and compact the dough...it will get tough! Drop by large spoonfuls(I used a 1/4 cup measurement and formed them(lightly...don't compact) into balls....be gentle with this kind of dough) onto a parchment paper lined cookie sheet. Bake at 400 F for 18 minutes. Glaze Make a glaze by mixing in a small bowl . . . 3/4 cup icing sugar 1 tsp of the orange/lemon peel 3 Tbsp milk . I added a tinge of almond extract as well. Mix and drizzle over scones while still warm. Enjoy!

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