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Blueberry Apple Scones

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Blueberry Apple Scones

Cherry Apple Scones recipe

 

Yield

14 servings

Prep

25 min

Cook

20 min

Ready

45 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 ½ cups all-purpose flour
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¾ cup whole-wheat flour
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3 tablespoons sugar
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2 teaspoons baking powder
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½ teaspoon baking soda
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1 large egg whites
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¾ cup applesauce
unsweetened, plus
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2 tablespoons applesauce
unsweetened
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1 cup blueberries
fresh
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milk, skim
or 1 egg white, beaten
*

Ingredients

Amount Measure Ingredient Features
355 ml all-purpose flour
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177 ml whole-wheat flour
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45 ml sugar
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1E+1 ml baking powder
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2.5 ml baking soda
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1 each egg whites
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177 ml applesauce
unsweetened, plus
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3E+1 ml applesauce
unsweetened
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79 ml blueberries
fresh
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1 x milk, skim
or 1 egg white, beaten
*

Directions

Preheat oven to 375 degrees; coat a baking sheet with nonstick cooking spray.

Combine the flours, sugar, baking powder and baking soda; stir to mix well.

Stir in the egg white and just enough of the applesauce to form a stiff dough. Stir in the blueberries.

Form the dough into a ball and turn onto a lightly floured surface. With floured hands, pat the dough into a 7-inch circle.

Place the dough on the baking sheet and use a sharp floured knife to cut it into 12 wedges.

Pull the wedges out slightly to leave a ½-inch space between them. Brush the tops lightly with skim milk or beaten egg white.

Bake for about 20 minutes, or until lightly browned. Transfer to a serving plate and serve hot with cherry fruit spread or apple jelly.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 38g (1.3 oz)
Amount per Serving
Calories 3063% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 72mg 3%
Total Carbohydrate 23g 23%
Dietary Fiber 5g 19%
Sugars g
Protein 16g
Vitamin A 0% Vitamin C 19%
Calcium 6% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
 

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