FRESH BLUEBERRY SCONES

2 cups white whole-wheat flour

1/3 cup Splenda Granular  (or equivalent of your favorite sugar substitute)
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup fresh blueberries
1 cup buttermilk (I use low-fat)
3 tbsp margarine**, melted
1 large egg
1/2 tsp almond extract
2 tsp granulated sugar*

Preheat oven to 425 degrees.
Spray a cookie sheet with nonstick cooking spray (or line it with parchment paper); set aside.

In a large bowl mix the flour, Splenda, baking powder, baking soda and salt. Stir in the blueberries and set aside.

In a small bowl, whisk together buttermilk, margarine, egg, and extract; Pour wet mixture over the dry mixture and stir just until dry ingredients are moistened (do not overmix).

Drop by heaping spoonful (about 1/4 cup) onto the prepared baking pan, making 13 mounds. Sprinkle with the 2 teaspoons of sugar.

Bake scones 12-15 minutes until lightly browned. Transfer to a wire rack to cool slightly before serving.

Yield: 13 scones
Per scone (made according to the original recipe) 115 calories, 18 g carbs (1 g fiber), 3 g protein, 3 g (0 saturated) fat

Diabetic Exchange: 1 carb, 1 fat

*Only you know your blood sugar control. Personally, I use Splenda Granular.

**I use butter. Butter is a natural product, margarine is a man-made product. Our bodies are made to process natural products.

 

Note: Scones are a bread item so only eat 1 scone per meal or snack. I suggest eating all bread items with a protein item.

You can freeze these, a couple per baggie, and pull them out for later use. They will keep nicely for a month or two in the freezer. Thaw then wrap loosely in a paper towel and microwave a few seconds if you like them warm.

 This is a Splenda recipe but the photo is from KAF.