LOW-FAT BLUEBERRY SCONES (USING HEART HEALTHY BISQUICK MIX)
Tender little scones that mix together in a snap using Bisquick Mix. Rather than kneading the sticky dough like traditional scone recipes, I use a cookie scoop to portion out eight scones. If you use Heart-Healthy Bisquick, each scone has about 60 calories and 1 G. fat. The nutrition info shows higher values because REGULAR Bisquick is the only product in the current database.
Provided by CookinDiva
Categories Scones
Time 20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- NOTE: I make these scones using the "Bisquick Heart Healthy" lower fat product, but the nutrition content stated is for Standard Bisquick.
- In a large bowl, gently toss Bisquick Mix, sugar and blueberries. If you have a fresh lemon, you can also add 1 t. lemon ZEST for a great flavor boost. Set aside dry mixture.
- In a 1 cup measure, whisk milk and egg together.
- Pour liquids into Bisquick bowl and use a fork to mix things together gently. Use a large cookie scoop to portion out 8 dollops of dough onto parchment paper.
- Use wet fingers to flatten each scone slightly.
- Bake 400 degrees for 10 minutes or until edges are browning.
- Glaze: Mix lemon juice with Confectioners Sugar to achieve a thin consistency. Drizzle over cooled scones.
- NOTE: Due to low fat content, these probably won't freeze very well, so make them and eat them!
Nutrition Facts : Calories 162.2, Fat 4.5, SaturatedFat 1.3, Cholesterol 24.5, Sodium 254.8, Carbohydrate 27.6, Fiber 0.8, Sugar 14.2, Protein 3
HEALTHY BLUEBERRY SCONES
Make and share this Healthy Blueberry Scones recipe from Food.com.
Provided by Granola Girl
Categories Scones
Time 22m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Line a large baking sheet with a silicone mat or parchment paper.
- Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Cut butter into flour mixture with a pastry blender or two knives until it resembles a coarse crumbs.
- Add egg, buttermilk and vanilla. Stir with a fork until a dough forms. Fold in blueberries. Drop by tablespoonfuls onto prepared baking sheet.
- Bake for 12-14 minutes.
- Yield 24 small scones.
BISQUICK BLUEBERRY SCONES
I got this recipe off of Sandra's Money Saving Meals on the food network and it was really good so i wanted to share
Provided by Emmalilly
Categories Breakfast
Time 30m
Yield 8 scones, 1-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Whisk together the baking mix and sugar in a large bowl.
- Mix in the butter with your hands or a pastry blender until the butter is the size of peas.
- Beat the eggs well with the 1/4 cup milk in a small bowl.
- Pour the wet ingredients into the dry ingredients and combine until just blended. Do not over mix.
- Gently fold in the blueberries.
- Turn the dough out onto a floured surface and pat into a 3/4-inch thick square.
- Cut into 4 squares, then cut each square into 2 triangles.
- Arrange the scones on an ungreased baking sheet and bake until golden brown, about 15 minutes. Remove to a wire rack and let cool a bit before glazing.
- For Glaze: Whisk together the confectioners' sugar, lemon juice, and vanilla until smooth.
- Pour evenly over the warm scones. Transfer to a serving platter and serve.
Nutrition Facts : Calories 2718, Fat 107.2, SaturatedFat 46.4, Cholesterol 508.9, Sodium 3420.8, Carbohydrate 401.4, Fiber 9.2, Sugar 227.9, Protein 41.1
LOWER FAT LEMON-BLUEBERRY SCONES
I've been making scones for a while now, but I always feel awful putting in the required amount of butter. These are made lower fat by subbing some of the butter with low fat cream cheese, and they come out just as delicious as their fully loaded cousins. I think the drizzle is mandatory, but my husband likes them without. Lemons and blueberries are no joke!
Provided by missifish
Categories Scones
Time 30m
Yield 16 scones, 8 serving(s)
Number Of Ingredients 14
Steps:
- For Scones:.
- Preheat oven to 400 F and cover a cookie sheet with parchment.
- Zest the two lemons and set aside, then juice both lemons and place in a separate bowl. You'll be using the juice in both the scones and the drizzle.
- Cut up butter into small pieces, and place in freezer while completing the rest of the steps.
- Put both flours, sugar, baking powder, salt, and lemon zest in the bowl of a food processor, and process until mixed.
- In a small bowl, beat egg, vanilla, and buttermilk together. Set aside.
- Add cream cheese and butter to the dry ingredients in the food processor. Pulse until the mixture forms large crumbs.
- Add one tablespoon of reserved lemon juice (save the remaining juice for the drizzle) to the mixture in the food processor and pulse a few times.
- While pulsing the processor, add the egg, vanilla and buttermilk mixture to the rest of the mix in a slow steady stream. Continue to mix until it all holds together. The dough is a bit softer than some scone recipes. It may stick a bit, but don't be alarmed.
- Flour your counter top liberally, and dump dough out. Gently toss the dough in the flour to make it easier to work with.
- Gently knead in the blueberries (I use frozen and keep them frozen right up until this step), being careful not to overwork the dough.
- Half the dough, and press each into a small circle. Then cut each circle into eight wedges. Place the wedges on the cookie sheet.
- If you wish (and I do) sprinkle each scone with a bit of sugar.
- Bake for 15 minutes or until lightly golden.
- For Lemon Drizzle:.
- Place powdered sugar and salt into a small bowl and mix well.
- Add the remaining lemon juice from the scone recipe one tablespoon at a time, and mix well until a loose glaze forms.
- To serve, pour drizzle over each scone and enjoy!
Nutrition Facts : Calories 271.6, Fat 6.5, SaturatedFat 3.5, Cholesterol 37.6, Sodium 362.2, Carbohydrate 49.5, Fiber 2.5, Sugar 24.5, Protein 5.6
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