Dessert

Strawberry Shortcakes With Cream Scones is for Dessert.

Strawberry Shortcakes With Cream Scones takes several minutes to prepare.

Strawberry Shortcakes With Cream Scones takes several minutes to cook.

Strawberry Shortcakes With Cream Scones makes 6 servings.

The ingredients for Strawberry Shortcakes With Cream Scones are:

2 pints fresh strawberries, washed, hulled, and sliced
1/4 cup splenda

Scones
1 cup all-purpose flour
1 cup whole wheat flour
1/3 cup granulated splenda
2 tsp baking powder
1/4 tsp salt
6 Tbsp country crock + calcium
1/4 cup all whites egg substitute, lightly beaten
1 tsp vanilla extract
1/2 cup skim milk

Glaze
1/4 cup all whites egg substitute, lightly beaten
2 Tbsp fat free half-and-half

Here is how you make Strawberry Shortcakes With Cream Scones:

In a medium bowl, combine the sliced strawberries with 1/4 cup splenda. Cover and refrigerate. Heat oven to 375?. Lightly grease a scone pan or cookie sheet.In a mixing bowl, combine the flours, 1/4 cup splenda, baking powder, and salt; stir to blend. Cut in margarine with a pastry blender or two knives until the mixture is like coarse crumbs. In a separate bowl, whisk 1/4 cup egg substitute with vanilla and 1/2 cup milk. Stir into the flour mixture just until combined. On a floured surface, knead the dough a few times. Pat into the scone pan or pat into a circle and cut into biscuits or triangles. For glaze, whisk 1/4 cup egg substitute with 2 tablespoons of fat free half and half.Place dough triangles in the scone pan or place cut-outs on the baking sheet; brush scones with the glaze mixture. Bake for 15 to 18 minutes, or until lightly browned. A toothpick inserted into the center of a scone should come out clean. Cool on racks.Split scones and spoon strawberries over the bottom. Put the top of the scone on the strawberries and top with cool whip and a few strawberry slices.Number of Servings: 6Recipe submitted by SparkPeople user SLJGEMINI75.

The nutritional information for Strawberry Shortcakes With Cream Scones is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 243.0

• Total Fat: 5.9 g
• Cholesterol: 0.7 mg
• Sodium: 395.2 mg
• Total Carbs: 41.2 g
• Dietary Fiber: 5.8 g
• Protein: 8.2 g