What could be more satisfying than a scone in the morning. This recipe rich with blueberries adds one of the best antioxidant fruits available. These scones add all the flavor without the fat and greatly reduced calories.
Ingredients
- 2 cups unbleached flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/3 cup MoreFiber
- 1/4 cup unsalted butter, chilled and cut in chunks
- 3/4 cup buttermilk (or rice milk, almond milk or soy milk. If you substitute buttermilk, add 3 tablespoons of flour)
- 1 egg
- 1 cup fresh or frozen blueberries
- 1 1/2 teaspoons of Sweet Health Erythritol or Sweet-X Xylitol (optional)
Directions
Preheat oven to 400 degrees F.
Sift together flour, baking powder, salt and sugar. Cut in butter using 2 forks, a pastry blender, or pulse with a food processor. The butter pieces should be coated with flour look like tiny balls mixed into the flour mixture.
In a large bowl, beat the egg. Add the buttermilk to the egg and continue to beat until well blended. Add to the flour mixture to the liquid. Do no overwork the dough.
Put the blueberries into a plastic bag with about 3 tablespoons of flour. Shake gently to coat the blueberries. Add the coated blueberries the dough gently mixing in. With a spatula, move the dough to the center of a baking pan that has been lightly oiled.
Sprinkle the Erythritol or Xylitol on top of the dough to help in the browning.
Bake for 15 to 20 minutes until brown. Put a knife in the center. It is done when the knife come out clean.
These stay fresh for days and freeze exceptionally well.
Make 8 Scones.
