Cooking Done Light

My scones never come out the way “traditional” scones are supposed to. Instead of being a little dry and “tea-biscuit like” they always come out more like a cross between a muffin and a cookie. I’m assuming it’s due to the substitutions that I use to reduce the fat and calorie counts. Not that I’m complaining! As a matter of fact, I actually prefer them this way now. These low fat blueberry scones are moist, full of flavor, and absolutely scrumptious! Try them for breakfast or brunch, or for a fantastic afternoon treat with your coffee or tea.

1 1/2 cups whole wheat pastry flour

1/2 cup all purpose flour

1/4 cup light brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

2 tablespoons unsalted butter (at room temperature)

1 teaspoon fresh grated orange peel

1/4 cup orange juice

3/4 cup non-fat buttermilk (or 3/4 cup skim milk with 1/2 tablespoon lemon juice or cider vinegar stirred in)

1/2 cup fresh blueberries

2 tablespoons non-fat buttermilk

1 tablespoon light brown sugar

Preheat the oven to 425 degrees. Lightly mist a non stick baking sheet with cooking spray, or line with parchment paper. Sift the flour, brown sugar, baking powder and salt into a large mixing bowl.

Cut in the softened butter with the tines of a fork (or a pastry knife) until it is well blended and the mixture is the consistency of a coarse corn meal.

Add the orange juice and orange peel slowly while kneading the batter (I use a rubber spatula or stiff wooden spoon). Then continue kneading while slowly adding the buttermilk until the mixture becomes a sticky dough. Gently fold in the blueberries.

Divide the dough into eight small “puffy” triangles on the baking sheet.

Mix together the 2 tablespoons buttermilk and the tablespoon of brown sugar and gently brush the tops of the scones. Place the cookie sheet in the oven and bake for about 15 – 18 minutes (or until the tops of the scones are a light golden color).
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Makes 8 scones. Per scone: 188 calories, 2 g total fat, less than 0.5 g saturated fat, 0 g trans fat, 32 g carbohydrates, 3.5 g fiber, 7 g sugar(including the naturally occurring sugar from the berries), 4.5 g protein, 197 mg sodium, 9 mg cholesterol