Blueberry Scones, Low-Calorie, Iced

By bweber

Ingredients

• 1/3 cup light whipped butter or light buttery spread (like Brummel & Brown)
• 1 cup whole-wheat flour
• 1/3 cup Splenda No Calorie Sweetener (granulated), or HG Alternative
• 1/4 cup old-fashioned oats
• 2 tsp. baking powder
• 1/8 tsp. cinnamon
• 1/8 tsp. salt
• 1/3 cup low-fat buttermilk
• 1/4 tsp. plus 1 drop vanilla extract
• 3/4 cup frozen unsweetened blueberries
• 1/4 cup powdered sugar
• 1 tsp. light vanilla soymilk

Preparation

Step 1

Spread butter into a 1/4-inch-thick layer on a piece of parchment paper or aluminum foil. (If needed, let it come to room temperature so it's easily spreadable.) Freeze until solid, at least 2 1/2 hours.

Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.

In a large bowl, combine flour, sweetener, oats, baking powder, cinnamon, and salt. Mix well.

Cut frozen butter into very small cubes. Using two forks, quickly and thoroughly mash butter into the flour mixture, until the mixture resembles coarse crumbs. Add buttermilk and 1/4 tsp. vanilla extract, and stir until uniform. Gently but thoroughly stir in blueberries. (Knead dough, if needed.)

Form dough into a circle on the baking sheet, about 6 inches in diameter and 1 inch thick. Evenly slice into 6 wedges, but don't separate the wedges.

Bake until a toothpick inserted into the center of a scone comes out clean, 24 - 26 minutes.

Let cool completely.

Once scones are cool, to make the glaze, combine powdered sugar, soymilk, and remaining drop of vanilla extract in a medium bowl. Stir until smooth.

Separate scones into wedges, drizzle with glaze, and enjoy!

MAKES 6 SERVINGS