Better than STARBUCKS SCONES!



Blueberry Tea Scones

Mar 5, 2019
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Mitch Mandel
These scones are great to have as a snack between meals rather than a junk-food item. With a nice snack to look forward to, it is easier to keep smaller portions at regular meals.
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Yields: 1 serving
Total Time: 0 hours 32
Ingredients
1/2 c. dried blueberries
boiling water
1/2 c. soy milk
1/4 c. fat-free milk
unbleached or all-purpose flour
1/4 c. sugar
1 1/2 tsp. baking powder
6 tsp. margarine, such as Smart Balance
1/4 c. english toffee chips
2 tbsp. ground flaxseed
1 tbsp. wheat germ
Directions
  1. Preheat the oven to 400°F. Coat 2 large baking sheets with cooking spray.
  2. Place the blueberries in a bowl and cover with the boiling water. Set aside.
  3. Beat the egg in an 8-ounce measuring cup and add the soy milk to the 3/4 cup line. Fill to the 1-cup line with fat-free milk. Set aside.
  4. In a large bowl, sift together the flour, sugar, and baking powder. Add the margarine using a pastry blender or fork until the mixture resembles coarse meal.
  5. Drain the blueberries. Add the blueberries to the flour mixture along with the toffee chips, flaxseed, and wheat germ. Stir to distribute evenly. Stir the egg and milk mixture and add to the dough. Stir until the dough just clings together; do not overmix. Drop by 1/4 cupfuls onto the prepared baking sheets.
  6. Bake for 12 minutes, or until golden brown. Serve warm.
Julia notes that these scones can be reheated and enjoyed the next day as well.





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Date: 01.12.2018, 10:29 / Views: 65144