Low-Fat, Low-Calorie Blueberry Scones

Blueberry Scone

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Ratings (19)
  • Total: 39 mins
  • Prep: 25 mins
  • Cook: 14 mins
  • Yield: 24 scones (24 servings)
Nutritional Guidelines (per serving)
73 Calories
3g Fat
9g Carbs
1g Protein
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Nutrition Facts
Servings: 24 scones (24 servings)
Amount per serving
Calories 73
% Daily Value*
Total Fat 3g 4%
Saturated Fat 2g 8%
Cholesterol 15mg 5%
Sodium 220mg 10%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 3%
Protein 1g
Calcium 49mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Did you know that a blueberry scone with your morning coffee contains more than 450 calories and an unhealthy dose of fat? Here's a much lighter blueberry scone, which is smaller but just as tantalizing, especially served warm. These are drop scones rather than wedges, which makes them the perfect size for a morning or afternoon treat.

Ingredients

  • 1 cup flour (all-purpose)
  • 1 cup flour (whole-wheat)
  • 1/3 cup sugar
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 4 tbsp. butter (cold, unsalted, cut into small pieces)
  • 1 egg (lightly beaten)
  • 3/4 cup low-fat buttermilk
  • 1 tsp. vanilla
  • 1 cup blueberries

Steps to Make It

  1. Preheat oven to 375 F.

  2. Line a large baking sheet with a silicone mat or parchment paper

  3. 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 coarse crumbs.

  4. Add egg, buttermilk, and vanilla. Stir with a fork until a dough forms. Fold in blueberries. Drop by tablespoonfuls onto​ the prepared baking sheet.

  5. Bake for 12 to 14 minutes.