Source: The Joslin Diabetes Quick and Easy Cookbook. Copyright ©1998 by Francis Towner Giedt, Bonnie Sanders Polin, and Joslin Diabetes Center.

Fresh blueberries, brown sugar and vanilla make these traditional scones worth the treat!

Servings

1 butter flavored cooking spray
1 cup white all purpose flour
2 tbsp white all purpose flour
1.5 tbsp packed brown sugar
0.5 tbsp double acting baking powder
0.25 tsp salt
0.12 cup ground nutmeg
1 oz light unsalted stick margarine , cut into 3 pieces
0.5 cup fresh blueberries , rinsed
0.5 cup fat free milk
1 eggs
0.75 tsp vanilla extract

1 Preheat the oven to 400 degrees F. Lightly coat a heavy baking sheet with cooking spray.
2 In a medium bowl, sift together the flour, brown sugar, baking powder, salt, and nutmeg. Using a pastry blender, or 2 knives, cut in the margarine until the mixture resembles coarse crumbs. Toss with the blueberries.
3 In a small bowl, whisk together the evaporated milk, egg, and vanilla extract. Make a well in the center of the flour mixture. Pour in the egg mixture, stirring just until the dry ingredients are moistened. Do not overmix.
4 Drop by heaping spoonfuls on the prepared baking sheet, making 6 mounds. Bake for 12 to 15 minutes, until golden. Cool on a rack for a few minutes before serving hot or warm.

This is a really basic scone recipe that can also be made with raspberries, blackberries, or chopped peaches and nectarines. You must use a whole egg for this recipe. Egg substitute or two egg whites won't produce the same result.