Blueberry Buttermilk Scones Recipe
Summary
MethodBaked
Ingredients
| Cake flour | 2 Cup (16 tbs) | |
| 1 1/2 tablespoons granulated fructose | ||
| 1 teaspoon sugar substitute or 1 tablespoon granulated fructose | ||
| Baking powder | 2 1/2 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 1/4 cup unsalted cold butter, cut into 1/2-inch cubes | ||
| Frozen blueberries | 1 Cup (16 tbs) | |
| 1/4 cup egg substitute or 1 egg, beaten | ||
| 2/3 cup buttermilk or cream yogurt | ||
Directions
Preheat oven to 425°.
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
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
Chef
