Diabetic Blueberry Scones

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 1 1/4 cups all-purpose flour
• 3/4 cup whole wheat flour
• 3 tablespoons splenda sugar substitute, plus more for sprinkling tops if desired
• 1 tablespoon baking powder
• 1/4 teaspoon nutmeg, rounded
• 1/2 teaspoon salt, scant
• 4 tablespoons heart helthy margarine
• 1 1/2 cups fresh blueberries, picked over and rinsed
• 1 teaspoon lemon zest, grated
• 1/3 cup fat-free evaporated milk
• 1/2 cup egg , lightly beaten
• 1 tablespoon egg (optional)

Recipe

• 1 adjust rack to center of oven, and heat to 400 degrees.
• 2 in a large bowl, sift together flours, 3 tablespoons sugar, baking powder, and salt. using a pastry blender, or two knives, cut in margarine until the largest pieces are the size of small peas.
• 3 stir in blueberries and zest.
• 4 using a fork, whisk together milk and egg in a liquid measuring cup.
• 5 make a well in the center of dry ingredients and pour in cream mixture.
• 6 stir lightly with fork just until dough in lightly mixed, a small amount of dry flour remaining is fine.
• 7 turn out onto a lightly floured surface, and press/pat into an 8-10 circle.
• 8 using a sharp knife, cut into eight wedges.
• 9 transfer to baking sheet lightly sprayed with pam.
• 10 brush tops with some egg and sprinkle with splenda if desired.
• 11 bake until golden brown, 25 to 30 minutes.
• 12 transfer scones from baking sheet to wire racks to cool.