Blueberry Scones Low Fat Recipe
Servings: 8
Ingredients
- 2 c. Flour
- 1/2 tsp Salt
- 2 tsp Baking pwdr
- 1/4 tsp Baking soda
- 1/3 c. Cottage cheese, lowfat
- 1 c. Fresh blueberries
- 2/3 c. Buttermilk
- 1/4 c. Sugar
Directions
- Mix first 4 ingredients in a large bowl. Cut in the cottage cheese till mix resembles coarse crumbs. Add in lowfat milk to dry ingredients with blueberries. Stir till just combined. Place on cookie sheet sprayed with nonstick spray. Pat into a circle 1 inch thick. Cut into 8 wedges. Bake at 450 for 8 min. Turn off oven and bake for 7 min more.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 8 servings | |
| Calories 164 | |
| Calories from Fat 7 | 4% |
| Total Fat 0.77g | 1% |
| Saturated Fat 0.26g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 553mg | 23% |
| Potassium 86mg | 2% |
| Total Carbs 33.96g | 9% |
| Dietary Fiber 1.3g | 4% |
| Sugars 9.4g | 6% |
| Protein 5.15g | 8% |
