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Blueberry Lemon Scones

Source of Recipe

‘Diabetic Cooking Magazine’ – 2000
Exchanges
Yield: 12

2-2/3 c. flour
Sugar Substitute (Splenda) equivalent to 1/2 c. sugar
2-1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 c. dried blueberries
1 container (8 oz.) nonfat lemon yogurt
1/3 c. Prune Puree* OR prepared prune butter ...See: ‘Make Your Own’ section
3 T. margarine, melted
1 T. grated lemon peel
2 tsp. vanilla
Sugar substitute (granular) equivalent to 2 T. sugar
1/4 tsp. ground nutmeg

In a large bowl, combine the first 5 ingredients. Add blueberries. In a small bowl mix the next 5 ingredients until blended. Add to flour mixture; mix just until mixture holds together.

Turn dough out onto a lightly floured surface and pat into a 10-in round. Combine sugar substitute and nutmeg; sprinkle evenly over dough; cut into 12 equal wedges.

Place wedges on baking sheet coated with nonstick cooking spray, spacing 1-in apart. Bake in center of oven at 400-F for about 15 minutes or until lightly browned and cracked on top. Remove to wire rack to cool slightly.

Variation:
Substitute currants, raisins or chopped dried cherries for the blueberries.

Nutritional Analysis: 181 calories…3 gm fat (1 gm saturated)…4 gm protein…0.5 mg cholesterol…1 gm fiber…33 gm carbohydrate…358 mg sodium ++++ Exchanges: 1 fruit…1-1/2 starch…1/2 fat