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Lowfat Blueberry Scones is for Breakfast.

Lowfat Blueberry Scones takes 15 minutes to prepare.

Lowfat Blueberry Scones takes 35 minutes to cook.

Lowfat Blueberry Scones makes 16 servings.

The ingredients for Lowfat Blueberry Scones are:

4 1/2 cups Wheat Montana Prairie Gold 100% Whole Wheat Flour
1 cup Splenda (not the blend)
2 Tabs. baking powder
1 tsp. baking soda
2 large eggs
2 cups 1% milk, with 2 tsps. white vinegar added
1 cup Kirkland dried blueberries (see Tips)

Here is how you make Lowfat Blueberry Scones:

Pre-heat oven to 350 degrees, rack in center of oven. In a large mixing bowl, combine all the dry ingredients, except berries, and mix well with a spoon. In a large measuring cup, mix milk and vinegar. Let sit a short time to curdle. Add eggs and mix well, then add to dry ingredients and stir all together until well mixed. Thoroughly stir in blueberries. Spray 2 nine inch cake pans with fat free cooking spray. Spread equal amounts of batter in each pan and smooth out. Use a sprayed sharp knife to cut the batter into 8 equal pieces. Bake 35 to 40 minutes until browned on top and toothpick inserted in center comes out clean. Let cool 5-10 minutes. Use the marks from cutting before cooking to guide your cutting after. A light sprinkling of regular sugar on the top can be applied before or after cooking. Makes a dense, not overly-sweet scone. Great for breakfast or for coffee/tea breaks. Serving Size: Makes 2 nine inch cake pans,16 servings totalNumber of Servings: 16Recipe submitted by SparkPeople user ITSAFRAMEUP.

The nutritional information for Lowfat Blueberry Scones is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 194.3

• Total Fat: 0.9 g
• Cholesterol: 24.7 mg
• Sodium: 285.6 mg
• Total Carbs: 42.2 g
• Dietary Fiber: 7.1 g
• Protein: 8.7 g

The dietary needs meet for Lowfat Blueberry Scones is Low Fat