Low Fat Recipe
Cream cheese adds moistness to Blueberry Scones, while low fat buttermilk and egg substitute cut out the fat.
1 cup fat free cream cheese
6 tablespoons butter
1 cup granulated fructose or evaporated cane juice crystals
1 teaspoon vanilla extract
1 cup low fat buttermilk
2 large egg whites
1 cup crushed Corn Flakes
1-1/2 cup whole wheat pastry flour
1 tablespoon baking powder
1 teaspoon nutmeg (optional)
1-1/2 cup fresh or frozen, unthawed blueberries
2 tablespoons cinnamon (optional topping)
Cream first four ingredients until fluffy. Add buttermilk and egg whites, mix until well blended. Add in next four dry ingredients (do not add berries yet). Fold gently only until all ingredients are evenly blended together, may be a bit lumpy.
Very gently fold in blueberries last, careful not to over mix or break berries up to much. Scoop out large heaping spoonful of dough onto a well oiled cookie sheet (or use parchment paper). Flatten scone slightly with fork or bottom of glass and sprinkle with optional cinnamon for a tasty topping.
Bake scones at 350-degrees for 15 to 20 minutes or until slightly browned on edges. Do not over bake these scones, they are best slightly under baked and they will dry out.
You can keep baked scones in freezer for 1 month, just tightly wrap them in baggies or airtight containers. This recipe works great for having fresh baked scones on-hand, just pull the frozen baked scones out, place in microwave for 30 seconds or in toaster oven until warmed.
Yield: 10 large scones
Serving size: 1 scone
Calories: 120; Total Fat: 4g; Saturated Fat: 2g; Cholesterol: 10mg; Sodium: 100mg; Total Carbohydrate: 19g; Dietary Fiber: 1g; Sugars: 6g; Protein: 3g
Calories from Fat: 35