- 4
- 20 mins
Ingredients
- Substitute for blueberries:
- 1/2 cup white flour
- 1/2 cup whole wheat flour
- 2 T rolled oats
- 4 t Splenda Brown sugar
- 3/4 t baking powder
- 1/8 t baking soda
- 1/8 t salt
- 2 T butter, chilled – cut into 4 pieces
- 1/4 cup blueberries (dried or fresh)
- 1/4 cup buttermilk
- 1/4 cup egg substitute, or 1 egg
- 1 T milk - optional
- 1 t raw sugar - optional
- 1/3 c dried cranberries, whirled with 1/4 c of the white flour
- zest of 1/2 orange
Preparation
Step 1
Preheat oven to 375° F.
Measure ¼ cup flour into a mini processor, along with the oats, Splenda, baking powder, baking soda, and salt. Add the butter and whirl until the butter is chopped to small pieces. Transfer to a small bowl and stir in the remaining flour. Alternately, place all of the dry ingredients into a small bowl, cut in the butter with a pastry blender, knives, or your fingers. Stir in the blueberries.
In a different bowl or measuring cup, mix the buttermilk and egg substitute. Pour into the dry mixture and gently combine with a wooden spoon. Turn the mixture onto a lightly floured board or counter. Being careful not to over handle, knead just enough to bring the dough together. Shape into a 6-inch round. Optionally, brush with additional buttermilk and sprinkle with raw sugar. Cut into 6 wedges. Transfer to a parchment paper lined pizza pan or cookie sheet, bake for about 20 minutes. Cool slightly, serve warm.