blueberry toffee scones
Ingredients:
  • (1/2 cup) dried blueberries
  • (1 cup) boiling water
  • (1) egg
  • (1/2 cup) soy milk
  • (1/4 cup) fat-free milk
  • (2 cups) unbleached or all-purpose flour
  • (1/4 cup) sugar
  • (1 1/2 tsp.) baking powder
  • (6 tsp.) margarine, such as Smart Balance
  • (1/4 cup) English toffee chips
  • (2 Tbsp.) ground flaxseed
  • (1 Tbsp.) wheat germ
Servings

12

Breakfast

Blueberry Toffee Scones

English toffee chips fancy up these rustic blueberry scones.

Preparation Time

About 20 minutes

Cook Time

About 12 minutes

    Instructions

  1. 1Preheat oven to 400°F. Spray 2 large baking sheets with cooking spray.
  2. 2In a medium bowl, cover blueberries with boiling water, set aside. In an 8 oz. liquid measuring cup, beat the egg. Add soy milk (should come up to 3/4 cup), then FF milk (should come up to 1 cup), set aside.
  3. 3Combine flour, sugar and baking powder in a large bowl. Use a fork to cut in the flour, until mealy.
  4. 4Drain blueberries, add to mixture. Stir in toffee chips, flaxseed and wheat germ. Add egg mixture, stir to combine.
  5. 5Drop 1/4 cup at a time onto greased baking sheets. Bake 12 minutes, or until golden brown. Cool on wire racks and serve.

Nutritional Information

Serving Size: 1 scone



Amount Per Serving:

  • Calories 205
  • Total Fat 8.2 g
  • Total Carbohydrate 28.9 g
  • Protein 4.1 g
  • Cholesterol — mg
  • Sodium 148 mg
  • Fiber 1.6 g

Additional Information

Recipe Category: Breakfast

Recipe Subcategory: Muffins and Breads

Recipe Ethnicity: N/A

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Eggs, Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.