Best Healthy Blueberry Scones Recipes
LOW-FAT BLUEBERRY SCONES (USING HEART HEALTHY BISQUICK MIX)
Tender little scones that mix together in a snap using Bisquick Mix. Rather than kneading the sticky dough like traditional scone recipes, I use a cookie scoop to portion out eight scones. If you use Heart-Healthy Bisquick, each scone has about 60 calories and 1 G. fat. The nutrition info shows higher values because REGULAR Bisquick is the only product in the current database.
Provided by CookinDiva
Categories Scones
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- NOTE: I make these scones using the "Bisquick Heart Healthy" lower fat product, but the nutrition content stated is for Standard Bisquick.
- In a large bowl, gently toss Bisquick Mix, sugar and blueberries. If you have a fresh lemon, you can also add 1 t. lemon ZEST for a great flavor boost. Set aside dry mixture.
- In a 1 cup measure, whisk milk and egg together.
- Pour liquids into Bisquick bowl and use a fork to mix things together gently. Use a large cookie scoop to portion out 8 dollops of dough onto parchment paper.
- Use wet fingers to flatten each scone slightly.
- Bake 400 degrees for 10 minutes or until edges are browning.
- Glaze: Mix lemon juice with Confectioners Sugar to achieve a thin consistency. Drizzle over cooled scones.
- NOTE: Due to low fat content, these probably won't freeze very well, so make them and eat them!
Nutrition Facts : Calories 162.2, Fat 4.5, SaturatedFat 1.3, Cholesterol 24.5, Sodium 254.8, Carbohydrate 27.6, Fiber 0.8, Sugar 14.2, Protein 3
HEALTHY BLUEBERRY SCONES
Make and share this Healthy Blueberry Scones recipe from Food.com.
Provided by Granola Girl
Categories Scones
Time 22m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Line a large baking sheet with a silicone mat or parchment paper.
- Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Cut butter into flour mixture with a pastry blender or two knives until it resembles a coarse crumbs.
- Add egg, buttermilk and vanilla. Stir with a fork until a dough forms. Fold in blueberries. Drop by tablespoonfuls onto prepared baking sheet.
- Bake for 12-14 minutes.
- Yield 24 small scones.
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