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Diabetic Blueberry Scones

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Nutritional information

193
Calories
56 g
Calories From Fat
6.2 g
Total Fat
1.1 g
Saturated Fat
0.4 mg
Cholesterol
386.7 mg
Sodium
28.9 g
Carbs
2.6 g
Dietary Fiber
4.2 g
Sugars
6.3 g
Protein
97g
Serving Size

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Diabetic Blueberry Scones

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  • 40mins
  • Serves 8

Ingredients

Directions

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Prep Time: 20 m   |   Cook Time: 40mins   |  Serves: 8

Diabetic Blueberry Scones, The inspiration for this recipe is Mimi Hiller’s Recipe #116 ”, How do I print my recipe?

 

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Steps

1
Done

Adjust rack to center of oven, and heat to 400 degrees.

2
Done

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.

3
Done

Stir in blueberries and zest.

4
Done

Using a fork, whisk together milk and egg in a liquid measuring cup.

5
Done

Make a well in the center of dry ingredients and pour in cream mixture.

6
Done

Stir lightly with fork just until dough in lightly mixed, a small amount of dry flour remaining is fine.

7
Done

Turn out onto a lightly floured surface, and press/pat into an 8-10 circle.

8
Done

Using a sharp knife, cut into eight wedges.

9
Done

Transfer to baking sheet lightly sprayed with Pam.

10
Done

Brush tops with some egg white and sprinkle with Splenda if desired.

11
Done

Bake until golden brown, 25 to 30 minutes.

12
Done

Transfer scones from baking sheet to wire racks to cool.

13
Done
14
Done
15
Done

Bobby Ryan

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I don't have or want a microwave. At what temperature and for how long would I bake this?
previous
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next
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