Fresh Blueberry Scones

[purpleangel]

From the Sensational Splenda Recipes cookbook

2 c. all purpose flour
1/3 c. Splenda granular
2 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 c. fresh blueberries (frozen berries will color the dough)
1 c. buttermilk
3 tbsp. margarine, melted
1 large egg
½ tsp. almond extract
2 tsp. granulated sugar

Preheat oven to 425 degrees F. Spray a cookie sheet with nonstick cooking spray. In a large bowl, mix together the flour, Splenda, baking powder, baking soda, and salt. Stir in blueberries; set aside. In a small bowl, whisk together the buttermilk, margarine, egg, and almond extract. Pour wet mixture over dry ingredients and stir just until dry ingredients are moistened (do not overmix). Drop by heaping spoonfuls (about ¼ cup) onto prepared cookie sheet, making 13 mounds. Sprinkle scones with granulated sugar. Bake for 12-15 minutes until lightly browned. Transfer to a wire rack to cool slightly before serving.

Makes 13 scones
Calories 115
Carb 18 grams
Protein 3 grams
Fat 3 grams (0 saturated)
Fiber 1 gram
Sodium 220 milligrams

WW points – 2 points

[debneureka]

Wow these sound fabulous--can't wait to try them this weekend. Nice treat when guest are coming! Thanks...

[MissLissa82]

Made these and they rock...EVERYONE loved them!

[purpleangel]

Glad you liked them. I think they are a hit. I brought some into the office and no one knew they were low-fat!

[AshleyRae]

Just took them out of the oven. They are wonderful. Can't wait to take them to work and share them!

[Kait617]

Looking forward to trying these!

FYI, if you substitute 3 tbsp of real butter for the margarine and sugar for the splenda (I try not to use "fake" foods) the point value goes up to 3.