Zero Fat Blueberry Scones

• Vegetarian

• Produce

  • 1 cup Blueberries

• Baking & Spices

  • 1 tbsp Baking powder, aluminum free
  • 1/2 tsp Baking soda
  • 2 cups Flour
  • 1 tsp Salt
  • 4 tbsp Sugar
  • 1/2 tsp Vanilla

• Dairy

  • 1 1/4 cup Yogurt, non-fat

Found on 101cookingfortwo.com

Description

Directions

• Preheat oven to 375 convection or 400 conventional.
• Combine dry ingredients. 1 1/2 cup flour, 1/2 cup whole wheat flour, one tablespoon aluminum-free baking powder, 1/2 teaspoon baking soda, one teaspoon salt, and three tablespoons sugar.
• Add 1 1/4 cup non-fat yogurt (not Greek) and 1/2 teaspoon vanilla. Mix until all incorporated.
• Add one cup blueberries. Frozen is fine. Fold in until well distributed.
• Lightly dust a baking pad with flour. Place dough in the middle of the pad. With lightly flour dusted hands form into an 8-inch disk.
• Cut into 8 wedges and then separate them on the pad for some expansion space.
• Lightly dust with one tablespoon sugar.
• Transfer baking pad to baking tray. Bake until golden brown. About 18 minutes for me.
• Move to cooking rack but excellent served warm.

Nutrition