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Blueberry Buttermilk Scones Recipe
|Cake flour||2 Cup (32 tbs)|
|Granulated fructose||1 1⁄2 Tablespoon|
|Sugar substitute/1 tablespoon granulated fructose||1 Teaspoon|
|Baking powder||2 1⁄2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Unsalted butter||1⁄4 Cup (4 tbs), cut into 1/2-inch cubes (Cold)|
|Blueberries||1 Cup (16 tbs), patted dry (Fresh Or Frozen)|
|Egg substitute/1 egg, beaten||1⁄4 Cup (4 tbs), beaten|
|Buttermilk/Cream yogurt||2⁄3 Cup (10.67 tbs)|
Serving size: Complete recipe
Calories 1856 Calories from Fat 526
% Daily Value*
Total Fat 59 g90.9%
Saturated Fat 30.1 g150.5%
Trans Fat 0 g
Cholesterol 122.2 mg
Sodium 2767.1 mg115.3%
Total Carbohydrates 288 g95.9%
Dietary Fiber 34.5 g138.2%
Sugars 22.6 g
Protein 56 g111.4%
Vitamin A 32.4% Vitamin C 24.4%
Calcium 119.4% Iron 16.9%
*Based on a 2000 Calorie diet
Oil a baking sheet or use a nonstick one.
In a large bowl, whisk flour, fructose, sugar substitute, baking powder, baking soda, and salt together.
With a pastry blender, two knives, or your fingers, cut or rub in cold butter until mixture resembles coarse crumbs.
Gently stir in berries.
In a small bowl, beat together egg substitute and buttermilk.
Pour into flour mixture and stir just until dough holds together.
Place dough on lightly floured surface and, with floured hands, shape dough into a ball.
Divide dough into eight pieces and transfer to prepared baking sheet.
Pat each piece down until they are a half-inch thick.
You can also transfer the whole ball onto the sheet and pat into a 1/2-inch-thick circle.
Using a plastic serrated knife, cut 8 wedges Bake scones for 15 minutes, or until knife inserted in center comes out clean.
If using frozen berries, the scones may take longer to bake.
Scones may be eaten warm or cold, depending on your preference