Tuesday, August 20, 2013


A popular English treat, these pie-shaped rolls taste great with strawberry jam. Served warm with a cup of tea, they're such a friendly treat. 

Makes 8 scones

¾     cup all-purpose flour
¾     cup whole wheat flour
1½   teaspoons baking powder
¼     teaspoon salt
1      tablespoon sugar
2      tablespoons plus
2      teaspoons margarine
¼     cup blueberries
½     cup skim milk
2      teaspoons vinegar
2      egg whites
1      teaspoon grated fresh lemon peel

Gather Ingredients and preheat oven to 400°.

Spray a baking sheet with nonstick cooking spray.

In a large bowl, combine both types of flour, baking powder, salt, and sugar. Mix well. 

Add margarine. Mix with a fork or pastry blender until mixture resembles coarse crumbs. Stir in blueberries. 

 Place milk in a small bowl. Add vinegar and let stand 1 minute. 

Add egg whites and lemon peel. Beat with a fork or wire whisk until blended. 

Add to dry mixture, mixing until all ingredients are moistened.

Turn dough out onto prepared baking sheet. 

Flatten dough into an 8-inch circle, wetting your hands lightly to prevent sticking. 

With a sharp knife, score the dough, marking 8 pie-shaped wedges.

Bake 15 minutes, until bottom of bread is lightly browned. 

Transfer to a wire rack and serve warm for best flavor. 

Each Scone Provides
Calories 150
Total Fat 4g
Cholesterol 0mg
Sodium 230mg
Total Carbohydrate 23.8g
Fiber 1.8g
Protein 4.1g

If you want more delicious recipes like this pre-order my cookbook Lean & Luscious 3rd Edition,  click here to get your copy.    

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