Blueberry scones--low fat

Yield: 8 Servings

Measure Ingredient
2 cups Flour
½ teaspoon Salt
2 teaspoons Baking powder
¼ teaspoon Baking soda
⅓ cup Cottage cheese; lowfat
1 cup Fresh blueberries
⅔ cup Buttermilk
¼ cup Sugar

Mix first 4 ingredients in a large bowl. Cut in the cottage cheese until mixture resembles coarse crumbs. Add milk to dry ingredients with blueberries. Stir until just combined. Place on cookie sheet sprayed with nonstick spray. Pat into a circle 1 inch thick. Cut into 8 wedges. Bake at 450 for 8 minutes. Turn off oven and bake for 7 minutes more.

Recipe by: Internet

Posted to MC-Recipe Digest V1 #1035 by "Deborah Kirwan" <dkkirwan@...> on Jan 23, 1998

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