Low fat blueberry scones. Blueberry scones, warm right out of the oven make the perfect Sunday morning breakfast along with a hot cup of tea. These tender, moist scones, studded with juicy blueberries, are wonderful warm out of the oven. The aroma of fresh blueberry goodness filled my home as they baked.
Something very special for the low-fat dieters to take the boredom away. 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. You can have Low fat blueberry scones using 9 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Low fat blueberry scones
- Prepare 1/2 cup of all purpose flour.
- Prepare 3/4 teaspoon of baking powder.
- You need 1/8 teaspoon of baking soda.
- It’s 1/8 teaspoon of salt.
- Prepare 2.25 teaspoons of sugar (I used maple sugar).
- Prepare 1/3 cup of non fat yoghurt.
- Prepare 1/4 teaspoon of vanilla extract.
- You need 1/4 cup of blueberries (fresh or frozen).
- It’s 3/4 teaspoons of sugar (for topping).
These are the best blueberry scones I've ever had! Buttery and moist, each bite is packed with juicy blueberries Buttermilk works too! For a nondairy option, try using full-fat canned coconut milk. Blueberry scones are a quick and easy breakfast pastry recipe.
Low fat blueberry scones instructions
- Preheat oven to 400 F (conventional oven)..
- Mix dry ingredients..
- Mix wet ingredients into dry and stir to incorporate..
- Fold blueberries into dough..
- Flour a silicone baking mat, add dough, and separate into two portions. Add some flour on top of dough if the dough is too wet. Slightly flatten and dust with remaining sugar..
- Bake about 16-18 minutes or until golden brown..
- Allow to cool, but also excellent served warm..
Since there's no yeast, they go from. Make glaze for low carb scones. Puree coconut oil, powdered erythritol, and blueberries in a blender until smooth. Pour through a fine mesh sieve to catch Loved these scones… didn't have almond milk so substituted full fat Greek yoghurt. Topped them with cream cheese and ate while still a little warm.