CAROLYNN’S PANTRY

Enlightened 

Blueberry Scones

3 cups reduced-fat biscuit / pancake baking mix (preferably with no hydrogenated fats)

3/4 cup whole wheat pastry flour or 

               barley flour or soy Flour

1/4 cup canola oil

3 tablespoons granulated, brown or turbinado sugar

3/4 cup fresh blueberries

½ cup nonfat, plain yogurt,

1/2 cup calcium-fortified   plain soymilk or nonfat milk

1 to 2 teaspoons cinnamon sugar (optional)

Preheat oven to 400°F.  Lightly spray a baking sheet with cooking spray or brush lightly with canola oil using a pastry brush.

Mix the baking mix and pastry flour together in a bowl. Cut in the oil with a pastry cutter, knife or fork, or rub in lightly and quickly with your fingertips, until lumps in the mixture resemble coarse meal. Add the sugar and blueberries and mix lightly.

Beat the yogurt and milk together in a small bowl; add to the flour mixture, stirring lightly a few times just until blended and a soft dough is formed. Do not over knead or scones will be tough. Add a little more milk if necessary to keep the dough from being too floury or tough.

  

With floured hands, pat dough into round shape or roll with a rolling pin to 11/2 inches thick. Cut into 15 wedges or use a 2-inch round cookie cutter. Avoid twisting the cookie cutter or the, scones will distort when baked.

Sprinkle the cut scones with cinnamon sugar, if desired. Bake scones for 10 to 12 minutes or until scones are golden brown and test for doneness when a toothpick inserted in center comes out clean.

Tip: You can skip patting or rolling out the dough by using a 1½-inch ice cream or cookie dough scoop with a thumb lever release to scoop out 15 mounds of dough from the mixing bowl.

Makes 15 scones  Diabetic friendly.

                       

Cal.:.157        Fat....6 g        Carb.:. 24 g  Protein :...3g   Fiber: ...1 g