Totally Buff Blueberry Scones
September, 2004

Yields 9 large scones

Prune puree, available in natural foods stores, replaces fat in this updated version of a classic scone recipe. Butter extract lends authentic home-baked flavor.

Prep Time: 20 minutes
Baking Time: 20 minutes

3 cups whole wheat pastry flour, sifted
1 1/4 cups white cornmeal
1 1/4 cups granulated fruit juice sweetener
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups nonfat sour cream
1/2 cup prune puree
1/2 tablespoon butter extract
1 teaspoon vanilla extract
8 ounces frozen blueberries


1. Preheat oven to 350°F and spray a baking sheet with nonstick cooking spray.
2. Measure frozen blueberries and put in a small bowl. Toss with a handful of cornmeal to prevent "bleeding" and return to freezer until ready to use.
3. Combine dry ingredients in a large mixing bowl. Add wet ingredients and mix with a wooden spoon. When thoroughly combined, fold in blueberries.
4. Drop dough by half-cup measure onto baking sheet. Flatten scones slightly. Garnish the center of each scone with a few blueberries and dust with a pinch of white cornmeal. Bake 20 minutes or until golden brown.


Calories 420,Fat 1,Perfat 4,Cholesterol 0,Carbo N/A,Protein N/A,Fiber 7,Sodium N/A