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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Blueberry Scones

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!

Rating:
Prep Time:	20 minutes
Cook Time:	15 minutes
Difficulty:	Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	176.7

Total Carbs	25.4 g

Dietary Fiber	1.4 g

Sugars	6.4 g

Total Fat	6.2 g

Saturated Fat	1.7 g

Unsaturated Fat	1.4 g

Potassium	55.5 mg

Protein	4.5 g

Sodium	221.5 mg

Dietary Exchanges 6.2 Fat, 0.1 Fruits, 0.1 Meat, 0.1 Milk, 0.2 Other Carbs, 1.1 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each butter flavored cooking spray 1.0
1 cup white all purpose flour 2.0
2 tbsp white all purpose flour 1.5
1 1/2 tbsp packed brown sugar 0.5
0 1/2 tbsp double acting baking powder 0.25
0 1/4 tsp salt 0.125
0.125 cup ground nutmeg 1.0
1 oz light unsalted stick margarine 0.5
0 1/2 cup fresh blueberries 0.5
0 1/2 cup fat free milk 1.0
1 each eggs 0.75
0 3/4 tsp vanilla extract

Directions

Preheat the oven to 400 degrees F. Lightly coat a heavy baking sheet with cooking spray.
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.
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.
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.