Low-Fat Blueberry Scones (Using Heart Healthy Bisquick Mix) Recipe
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Directions:
- NOTE: I make these scones using the Bisquick Heart Healthy lower fat product, but the nutrition content stated is for Standard Bisquick.
- In a large bowl, gently toss Bisquick Mix, sugar and blueberries. If you have a fresh lemon, you can also add 1 t. lemon ZEST for a great flavor boost. Set aside dry mixture.
- In a 1 cup measure, whisk milk and egg together.
- Pour liquids into Bisquick bowl and use a fork to mix things together gently. Use a large cookie scoop to portion out 8 dollops of dough onto parchment paper.
- Use wet fingers to flatten each scone slightly.
- Bake 400 degrees for 10 minutes or until edges are browning.
- Glaze: Mix lemon juice with Confectioners Sugar to achieve a thin consistency. Drizzle over cooled scones.
- NOTE: Due to low fat content, these probably won't freeze very well, so make them and eat them!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 170.61 Kcal (714 kJ) | ||
| Calories from fat | 25.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.8g | 4% | |
|---|---|---|---|
| Cholesterol | 20.57mg | 7% | |
| Sodium | 241.14mg | 10% | |
| Potassium | 25mg | 1% | |
| Total Carbs | 33.68g | 11% | |
| Sugars | 19.38g | 78% | |
| Dietary Fiber | 0.75g | 3% | |
| Protein | 2.1g | 4% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 1.2mg | 7% | |
| Calcium | 33.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 278.08 Kcal (1164 kJ) | ||
| Calories from fat | 41.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.56g | 4% | |
|---|---|---|---|
| Cholesterol | 33.54mg | 7% | |
| Sodium | 393.03mg | 10% | |
| Potassium | 40.74mg | 1% | |
| Total Carbs | 54.89g | 11% | |
| Sugars | 31.59g | 78% | |
| Dietary Fiber | 1.22g | 3% | |
| Protein | 3.43g | 4% | |
| Vitamin C | 2.1mg | 2% | |
| Iron | 2mg | 7% | |
| Calcium | 54.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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