Blueberry Scones–low Fat
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | Breads, Fruit, Low fat/low | 8 | Servings | |
INGREDIENTS
| 2 | c | Flour |
| 1/2 | t | Salt |
| 2 | t | Baking powder |
| 1/4 | t | Baking soda |
| 1/3 | c | Cottage cheese, lowfat |
| 1 | c | Fresh blueberries |
| 2/3 | c | Buttermilk |
| 1/4 | c | Sugar |
INSTRUCTIONS
Mix first 4 ingredients in a large bowl. Cut in the cottage cheese until mixture resembles coarse crumbs. Add milk to dry ingredients with blueberries. Stir until just combined. Place on cookie sheet sprayed with nonstick spray. Pat into a circle 1 inch thick. Cut into 8 wedges. Bake at 450 for 8 minutes. Turn off oven and bake for 7 minutes more. Recipe by: Internet Posted to MC-Recipe Digest V1 #1035 by "Deborah Kirwan" <dkkirwan@creighton.edu> on Jan 23, 1998
A Message from our Provider:
“Peace starts with a smile.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 164
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 1.2mg
Sodium: 367.1mg
Potassium: 86.7mg
Carbohydrates: 34.3g
Fiber: 1.3g
Sugar: 9.4g
Protein: 5.2g