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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!

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
1 Fat , 1/2 Fruits , 1/2 Meat , 1/2 Other Carbs , 1 1/2 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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1 each  butter flavored cooking spray
1 cup  white all purpose flour
2 tbsp  white all purpose flour
1 1/2 tbsp  packed brown sugar
0 1/2 tbsp  double acting baking powder
0 1/4 tsp  salt
0.125 cup  ground nutmeg
1 oz  light unsalted stick margarine
0 1/2 cup  fresh blueberries
0 1/2 cup  fat free milk
1 each  eggs
0 3/4 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.

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