Diabetic Blueberry Scones
photo by Annacia
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 295.73 ml all-purpose flour
- 177.44 ml whole wheat flour
- 44.37 ml Splenda sugar substitute, plus more for sprinkling tops if desired
- 14.79 ml baking powder
- 1.23 ml nutmeg, rounded
- 2.46 ml salt, scant
- 59.16 ml heart helthy margarine
- 354.88 ml fresh blueberries, picked over and rinsed
- 4.92 ml lemon zest, grated
- 78.78 ml fat-free evaporated milk
- 118.29 ml egg white, lightly beaten
- 14.79 ml egg white (optional)
directions
- Adjust rack to center of oven, and heat to 400 degrees.
- In a large bowl, sift together flours, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender, or two knives, cut in margarine until the largest pieces are the size of small peas.
- Stir in blueberries and zest.
- Using a fork, whisk together milk and egg in a liquid measuring cup.
- Make a well in the center of dry ingredients and pour in cream mixture.
- Stir lightly with fork just until dough in lightly mixed, a small amount of dry flour remaining is fine.
- Turn out onto a lightly floured surface, and press/pat into an 8-10 circle.
- Using a sharp knife, cut into eight wedges.
- Transfer to baking sheet lightly sprayed with Pam.
- Brush tops with some egg white and sprinkle with Splenda if desired.
- Bake until golden brown, 25 to 30 minutes.
- Transfer scones from baking sheet to wire racks to cool.