Diabetic Blueberry Scones
The inspiration for this recipe is mimi hiller's recipe #116.
Steps
Adjust rack to center of oven , and heat to 400 degrees.
In a large bowl , sift together flours , 3 tablespoons sugar , baking powder , and salt.
Using a pastry blender , or two knives , cut in margarine until the largest pieces are the size of small peas.
Stir in blueberries and zest.
Using a fork , whisk together milk and egg in a liquid measuring cup.
Make a well in the center of dry ingredients and pour in cream mixture.
Stir lightly with fork just until dough in lightly mixed , a small amount of dry flour remaining is fine.
Turn out onto a lightly floured surface , and press / pat into an 8-10 circle.
Using a sharp knife , cut into eight wedges.
Transfer to baking sheet lightly sprayed with pam.
Brush tops with some egg white and sprinkle with splenda if desired.
Bake until golden brown , 25 to 30 minutes.
Transfer scones from baking sheet to wire racks to cool.
Ingredients
all-purpose flour, whole wheat flour, splenda sugar substitute, baking powder, nutmeg, salt, margarine, fresh blueberries, lemon zest, fat-free evaporated milk, egg white