Enlightened Scones

Description:

Nutrition Facts per serving:
Calories 129, Fat 5 g, Saturated Fat <1 g, Monounsaturated Fat 1.4 g, Cholesterol <1 mg, Sodium 208 mg, Carbohydrate 19 g, Fiber 1 g, Protein 3 g.

Recipe derived from Enlightened Scone recipe by Enova™ brand oil. Find more delicious recipes at www.enovaoil.com.

Recipe featured in Living Well Eating Smart newsletter issue #14, November 2007-January 2008.

Ingredients:

2 cups reduced-fat biscuit/pancake baking mix
¾ cup whole wheat pastry flour
¼ cup Enova® brand oil
3 tablespoons granulated, brown or turbinado sugar
¾ cup fresh or frozen Big Y® blueberries
¼ cup nonfat, plain Big Y® yogurt
½ cup calcium-fortified plain soymilk
1-2 teaspoons cinnamon sugar (optional)

Instructions:

Step 1: Preheat oven to 400°F. Lightly brush a baking sheet with oil.
Step 2: Mix baking mix and pastry flour together in a bowl.
Step 3: Cut the oil into the flour mix with a pastry cutter or butter knife and fork until mixture resembles coarse meal.
Step 4: Add the sugar and blueberries and mix lightly.
Step 5: Beat the yogurt and milk together in a small bowl; add to the flour mixture, stirring just until blended.
Step 6: With floured hands, pat dough into round disk. Cut into 15 wedges or use a 2-inch round cookie cutter.
Step 7: Sprinkle the scones with cinnamon sugar (if desired).
Step 8: Bake for 10 to 12 minutes or until golden brown, testing for doneness.

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