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diabetic blueberry scones


the inspiration for this recipe is mimi hiller's recipe #116.


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  1. Adjust rack to center of oven
  2. And heat to 400 degrees
  3. In a large bowl
  4. Sift together flours
  5. 3 tablespoons sugar
  6. Baking powder
  7. And salt
  8. Using a pastry blender
  9. Or two knives
  10. Cut in margarine until the largest pieces are the size of small peas
  11. Stir in blueberries and zest
  12. Using a fork
  13. Whisk together milk and egg in a liquid measuring cup
  14. Make a well in the center of dry ingredients and pour in cream mixture
  15. Stir lightly with fork just until dough in lightly mixed
  16. A small amount of dry flour remaining is fine
  17. Turn out onto a lightly floured surface
  18. And press / pat into an 8-10 circle
  19. Using a sharp knife
  20. Cut into eight wedges
  21. Transfer to baking sheet lightly sprayed with pam
  22. Brush tops with some egg white and sprinkle with splenda if desired
  23. Bake until golden brown
  24. 25 to 30 minutes
  25. Transfer scones from baking sheet to wire racks to cool

Step 13

Total Time in Minute 40

Ingredients Count 11

cooking diabetic blueberry scones

See More Relate Photo


All-purpose flour

Whole wheat flour

Splenda sugar substitute

Baking powder




Fresh blueberries

Lemon zest

Fat-free evaporated milk

Egg white

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