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 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
Total Fat 4g
Total Carbohydrate 23.8g