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    Nonfat Whole Wheat Blueberry Scones

    Source of Recipe

    Krystine's Healthy Gourmet Bakery Cookbook

    List of Ingredients

    1 cup whole wheat flour
    1 1/4 cups + 2 tbl. all purpose flour
    1/4 cup sugar
    2 tablespoons baking powder
    1/4 teaspoon salt
    1/2 cup plain nonfat yogurt
    1/3 cup egg whites or egg substitute
    3/4 cup + 2 tbl. skim milk
    1/2 cup fresh or frozen blueberries


    Preheat oven to 400F. Spray a baking sheet with cooking spray. In a large bowl, stir together whole wheat flour, all purpose flour, sugar, baking powder and salt. Add yogurt, egg whites and milk, and with your fingers combine mixture into well incorporated. Sprinkle the 2 tbl. flour over the berries to absorb any juice. Add floured blueberries and mix until evenly combined. Using an ice cream scoop, drop the batter in mounds about 2" apart on prepared baking sheet. Bake for 20-25 minutes or until lightly browned. Serve warm. Makes 20.




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