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Low Fat Whole Wheat Blueberry Scones
30 min
Quantities are for 8 serving.

You can replace food: If there is food in the recipe that you do not want to eat or is not available at the moment, you can replace it.
1 cup wheat flour
1 tbsp low sodium baking powder
0.5 tsps sodium bicarbonate
1 cup blueberry
2 egg white
1 cup fat free plain yogurt
0.75 tsps white salt
4 tbsps soy margarine
2 tbsps sucrose
1 tsp pure vanilla extract
1 cup whole-wheat flour

Cooking instructions

  1. Preheat oven to 375 Convection (or 400 regular).
  2. Combine dry ingredients: 1 cup AP flour, 1 cup whole wheat flour, ¼ cup sugar, 1 T baking powder, ½ t baking soda, ¾ t salt.
  3. Add 4 T of a low fat spread (I used Smart Balance Light) and cut in with a fork until grainy.In another bowl combine 2 egg whites, 1 t vanilla and 1 cup non fat yogurt.
  4. Whisk together.
  5. Add wet to dry and fold together until combined. Do not over mix.Rinse blueberries and fold into the dough. I used frozen.
  6. Place a sheet of parchment paper on a baking sheet.
  7. Place dough in the middle and with floured hands, shape into an eight inch round.
  8. Cut into eight pieces.
  9. Spread the individual scones and then sprinkle with a little white sugar.
  10. Bake until golden brown – about 18-20 minutes. Allow to cool on the tray for a few minutes then move to rack to cool.
Nutrients per serving
Calories 198.22 kcal
Salt 0.03 oz
Fats 0.18 oz
Sugar 0.27 oz
Proteins 0.22 oz
Carbohydrates 1.12 oz