Low-Fat Blueberry Scones
Light, fluffy, moist, not dense, not too sweet, touch of tartness from blueberries.
- 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
As a busy housewife, I'm always looking for ways to make healthy and delicious treats for my family. These Low Fat Blueberry Scones are one of my favorites because they're so easy to make and they're always a hit with everyone.
The scones are light and fluffy, with a moist crumb and a slightly tart flavor from the blueberries. They're perfect for breakfast or brunch, and they're also great for a quick snack or dessert. I love to serve them with a dollop of whipped cream or a drizzle of honey, but they're also delicious on their own.
Step-by-step
- 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.
- Fold in the blueberries.
- Drop by large spoonfuls onto a parchment paper-lined cookie sheet.
- Bake at 400 F for 18 minutes.
