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Blueberry Tea Scones Recipe

 

Blueberry Tea Scones

½ cup dried blueberries
1 cup boiling water
1 egg
½ cup soy milk
¼ cup fat-free milk
¼ cup sugar
2 cups unbleached or all-purpose flour
¼ cup English toffee chips
1 tablespoon wheat germ
1½ teaspoons baking powder
6 tablespoons margarine, such as Smart Balance
2 tablespoons ground flaxseed

1. Preheat the oven to 400 degrees F. Coat 2 large baking sheets with cooking spray.

2. Place the blueberries in a bowl, and cover with the boiling water. Set aside.

3. Beat the egg in an 8-ounce measuring cup, and add the soy milk to the 3/4 cup line. Fill to the 1-cup line with fat-free milk. Set aside.

4. In a large bowl, sift together the flour, sugar, and baking powder. Add the margarine using a pastry blender or fork until the mixture resembles coarse meal.

5. Drain the blueberries. Add the blueberries to the flour mixture along with the toffee chips, flaxseed, and wheat germ. Stir to distribute evenly. Stir the egg and milk mixture, and add to the dough. Stir until the dough just clings together; do not overmix. Drop by 1/4 cupfuls onto the prepared baking sheets.

6. Bake for 12 minutes, or until golden brown. Serve warm.

Makes 12 Scones

Per Scone: 200 calories, 4 g protein, 28 g carbohydrate, 8 g fat, 19 mg cholesterol, 127 mg sodium, 2 g dietary fiber

Diet Exchanges: 0 milk, 0 vegetable, ½ fruit, 1½ carbohydrate, 0 meat, 1½ fat

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