3 POINTS
per serving

Ingredients:

1-1/4 cups all-purpose flour 
2 teaspoons sugar 
1-1/2 teaspoons baking powder 
1/4 teaspoon salt 
1 ounce cold reduced-fat cream cheese, cut into 6 pieces 
1 tablespoon cold butter, cut into 6 pieces 
1 egg 
1/4 cup low-fat (1%) milk 
1 tablespoon plus 1 teaspoon finely grated orange peel 
1-1/2 cups fresh strawberries, sliced and divided 
1-1/3 cups fresh blueberries 
2 packets sugar substitute or equivalent of 4 teaspoons sugar 
1 tablespoon orange liqueur (optional) 
1-1/2 cups sugar-free vanilla ice cream (optional) 


Instructions:

Preheat oven to 425°F. Spray medium baking sheet with nonstick cooking spray. 
Combine flour, sugar, baking powder and salt in medium bowl; mix well. Using pastry blender or two knives, cut cream cheese and butter into flour mixture until mixture resembles coarse crumbs. Set aside. 
Beat egg, milk and orange peel in small bowl. Pour all at once into flour mixture; stir until just moistened. Gather dough into a ball; place on lightly floured board. 
If dough is sticky, sprinkle with a little additional flour; knead 13 times. Press dough into 8x3-inch rectangle, about 1/2 inch thick. Cut into 3 squares; cut squares in half to make 6 triangles. Place 1 inch apart on prepared pan. Bake about 12 to 14 minutes or until lightly browned and set. 
Meanwhile, purée 1/2 cup strawberries and 1/3 cup blueberries. Add remaining berries, sugar substitute and liqueur, if desired; toss to coat. Let stand 15 minutes. 
Slice scones in half horizontally. Place 2 scone halves on each plate; top with about 1/3 cup fruit and 1/4 cup ice cream, if desired. Serve immediately. 

Yield: 6 servings
3 POINTS per serving

Nutritional Information:
Calories 178, Total Fat 4 g, Sat. Fat 2 g, Protein 5 g ,Carbohydrates 30 g, Cholesterol 43 mg, Sodium 280 mg, Dietary Fiber 3 g, 

Source: Recipe Institute