Low Fat Low Calorie Blueberry Scones
I used to think nothing of buying a blueberry scone to go with my morning coffee until I realized that my morning's indulgence contained more than 450 calories and an unhealthy dose of fat. I also realized that I didn't need to eat a whole wedge, which lay like a stone in my stomach. So here's a much lighter blueberry scone, which is smaller but just as tantalizing.
> These scones are drop scones rather than wedges, which makes them the perfect size for a morning or afternoon treat.
> These are best served warm.
> Cook Time: 14 minutes
> Ingredients:
> 1 cup all-purpose flour
> 1 cup whole-wheat flour
> 1/3 cup sugar
> 2 tsp baking powder
> 1/2 tsp baking soda
> 1/4 tsp salt
> 4 tbsp cold unsalted butter cut into small pieces
> 1 egg lightly beaten
> 3/4 cup low-fat buttermilk
> 1 tsp vanilla
> 1 cup blueberries
> Preparation:
> 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
> Per Scone: Calories 76, Calories from Fat 21, Total Fat 2.4g (sat 1.3g),
> Cholesterol 14mg, Sodium 92mg, Carbohydrate 11.9g, Fiber 0.9g, Protein 1.
>
> Helen Whitehead,
> C N D List Moderator
I used to think nothing of buying a blueberry scone to go with my morning coffee until I realized that my morning's indulgence contained more than 450 calories and an unhealthy dose of fat. I also realized that I didn't need to eat a whole wedge, which lay like a stone in my stomach. So here's a much lighter blueberry scone, which is smaller but just as tantalizing.
> These scones are drop scones rather than wedges, which makes them the perfect size for a morning or afternoon treat.
> These are best served warm.
> Cook Time: 14 minutes
> Ingredients:
> 1 cup all-purpose flour
> 1 cup whole-wheat flour
> 1/3 cup sugar
> 2 tsp baking powder
> 1/2 tsp baking soda
> 1/4 tsp salt
> 4 tbsp cold unsalted butter cut into small pieces
> 1 egg lightly beaten
> 3/4 cup low-fat buttermilk
> 1 tsp vanilla
> 1 cup blueberries
> Preparation:
> 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
> Per Scone: Calories 76, Calories from Fat 21, Total Fat 2.4g (sat 1.3g),
> Cholesterol 14mg, Sodium 92mg, Carbohydrate 11.9g, Fiber 0.9g, Protein 1.
>
> Helen Whitehead,
> C N D List Moderator
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