Brunch

Karen's Diabetic Blueberry Scones is for Breakfast.

Karen's Diabetic Blueberry Scones takes 30 minutes to prepare.

Karen's Diabetic Blueberry Scones takes 15 minutes to cook.

Karen's Diabetic Blueberry Scones makes 20 servings.

The ingredients for Karen's Diabetic Blueberry Scones are:

2 cup Flour - Gold medal all purpose flour
4 tsp Baking Powder
.5 tsp Salt
6 serving Great Value No Calorie Stevia
6 tbsp Butter, salted
8 tbsp Evaporated Milk, Fat Free Milk Carnation
1 large Egg, fresh, whole, raw
.5 cup Blueberries, fresh

2.5 inch biscuit cutter
parchment paper
large baking sheet
sugar free jam/jelly
sugar free whipped topping

Set oven at 375 degrees

Here is how you make Karen's Diabetic Blueberry Scones:

Mix flour, baking powder, salt & sugar in a bowlAdd blueberriesMelt butter, let cool. Add egg & whisk together. Add fat free evaporated milk to mixture and whisk till completely blended.Add dry ingredients to wet. Mix till just blended adding extra fat free evaporated milk if needed.Roll out on lightly floured surface to .5 inch thick. Cut w/2.5 inch biscuit cutter. Place on parchment lined baking sheet.Bake at 375 degrees for 15 minutes till golden. Let cool 5 minutes. Serve with sugar free jelly/jam and sugar free whipped topping. Enjoy.Serving Size: 20 2/5 inch sconesNumber of Servings: 20Recipe submitted by SparkPeople user MEMYSELFANDYOU2.

The nutritional information for Karen's Diabetic Blueberry Scones is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 81.7

• Total Fat: 3.7 g
• Cholesterol: 18.6 mg
• Sodium: 190.0 mg
• Total Carbs: 11.0 g
• Dietary Fiber: 0.5 g
• Protein: 2.0 g

The dietary needs meet for Karen's Diabetic Blueberry Scones is Low Carb