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)."These scones are excellent if directions are followed. I have made them for my husbands co-workers, and church friends. They all seem to really like them. However, they have a tendency to bleed colors so for instance when I make them with blueberries the color bleeds and turns the rest of the scone greenish... but if you can get past the color they sure do taste yummy." - beckyigo
Yield: 8 Ready in 40 minutes
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Verified by stevemur
|1 tablespoonbaking powder; (I use Rumford aluminum-free)|
|0.25 teaspoonsalt; (I used a pinch)|
|0.25 teaspoonbaking soda|
|1 tablespoongrated orange or lemon rind; (I used orange)|
|0.75 cupmilk; (I used 2% milk with juice of a 1/2 lemon)|
|1 tspalmond extract|
|1 cupsblueberries; (I used frozen)|
Low Fat Blueberry Scones Preparation
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.
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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