Scent Your Cottage With...

Low fat Blueberry Scones! I have to admit, as much as I love my new Hungry Girl Cookbooks, it was with much skepticism that I decided to give their low calorie blueberry scone recipe a try. I am an admitted scone snob, and as much as I'm up for the low calorie makeovers for many recipes, scones are the one thing that I have issues with if they do not meet up to my expectations. These were wonderful! If you love scones you may want to give this recipe a try. They are a bit more "fragile" than the usual scone, but my blueberries were quite large, which I believe made for their want to crumble a bit if not carefully handled. As for taste, I don't think you will be disappointed!

Ingredients:
2/3 cup regular oats (not instant)
1/3 cup Bisquick Heart Smart baking mix
3/4 cup light vanilla soy milk
1 tablespoon brown sugar (not packed)
2 tsp light whipped butter or butter spread (I use I Can't Believe It's Not Butter)
1 tsp baking powder

Preheat oven to 400 degrees F.

Combine dry ingredients with butter and mix well. Add soy milk and stir. Fold berries into the batter. (I like to add my berries frozen so they do not smash down and color the batter. I do with this raspberries as well)

On a baking sheet with nonstick spray (or parchment paper) divide batter into mounds. Leave room between them as they expand.

I prefer to cut my scones into triangles so I put a bit of wheat flour on the cutting board and patted the batter into a round shape. Then I cut into triangles and put on baking sheet.

Bake for approx. 10-15 minutes or until light brown.

If You're Keeping Watch:
Serving is 1 Scone
125 calories, 2.5g fat, 181 mg sodium, 23g carbs, 2g fiber, 6g sugar, 4g protein