Recipes

I have always been a little scared to make my own scones, but after trying what was definitely the most delicious blueberry cream cheese scone I have ever had, I had to come back to try. The difference in this scone than a traditional baking recipe that uses blueberries is that you leave the cream cheese in chunks rather than mix it throughout the batter. This produces delicious, creamy pockets of cream cheese in the scones. Yum. (I adapted this recipe from What Matters Most)

Low Fat Blueberry Cream Cheese Scones
Points: 6 Weight Watchers Pointsplus
Servings: 8
Serving Size: 1 scone
Nutritional Info: 226 calories, 6.6 g of fat, 32.3 of carbohydrates, 3.1 g of fiber, 5.4 g of protein

Ingredients
1 cup fresh blueberries
1 cup all purpose flour
1 cup whole wheat flour
1/4 cup sugar plus 1 tsp for topping
1/4 tsp salt
2 tsp baking powder
1/4 (half stick) cup frozen butter
3/4 cups 1% buttermilk (cold)
1 tsp vanilla
1/3 stick ( 3 oz) non fat cream cheese, cut into small pieces

Instructions

1.  Preheat the oven to 400°.

2.  Mix together blueberries with 1 tbsp of sugar.  Set aside in a small bowl.

3.  Mix together all the dry ingredients in a large mixing bowl.  Using a large cheese grater, grate the frozen butter into the flour.  Mix  together well.

4.  In another bowl, mix together the vanilla and buttermilk.  Slowly stir the wet ingredients into the dry ingredients until moist.  Try not to overmix.  Fold in the blueberries and cream cheese pieces.

5.  Using a cookie sheet, lined with parchment, drop 8 equal large spoonfuls on a cookie sheet.  Bake on the center rack for 16-18 minutes.  Let cool for at least 5 minutes (if you can wait that long) and enjoy!