Blueberry Scones

I used to work at a Starbucks inside a Barnes and Noble bookstore. Nothing smelled better than freshly brewed coffee and dense, sugary scones. We had orange scones, blueberry scones, and the best, cinnamon scones.

I picked up this recipe from the Hungry Girl cookbook. I've modified her original recipe, entitled "snazzy blueberry scones," to fit my likes.

Blueberry Scones

Ingredients:

• 2/3 cup of old fashioned oats



• 1/3 cup of whole wheat baking mix



• 3/4 cup of blueberries (you can buy them frozen and thaw them if fresh isn't in season)



• 1/3 cup of plain, non-fat soymilk



• 1 T Splenda Brown Sugar Blend



• 2 t light buttery spread, softened



• 1/2 t baking powder

Directions:

1. Preheat the oven to 400.



2. Combine all the dry ingredients with butter and mix. Add milk and stir. Add berries.



3. On a baking sheet, divide the batter into four mounds. Hungry Girl is right. They will grow in the oven, so leave plenty of room in between each mound.



4. Bake for 10 minutes.



5. If desired, combine a small amount of milk with powdered sugar to create icing. Using a fork, drizzle the icing on the scones. Let cool.



6. Enjoy!

You can use other fruit or add some nuts or flaxseed or wheat germ. Have fun creating!

Made as directed will yield four scones at 25 carbs each and about 130 calories.