Diabetic Blueberry Scones

Recipe by Annacia
READY IN: 40mins




  • 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.