Make these Light Blueberry Scones for Breakfast, Brunch, or an English Tea

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Scone_Dave _ouza

Scones - courtesy Dave souza

Whether you want something different for breakfast
, you are planning a brunch or you just want to enjoy tea (or coffee) and a scone with friends, try this recipe for Light Blueberry Scones that is even diabetic friendly. This lightened version of a scone cuts about 250 to 300 calories from the usual scone by replacing butter with canola oil, whipping cream with low-fat milk, eggs and all-purpose flour with reduced-fat biscuit mix, etc. Now that is special!


3 cups reduced-fat biscuit baking mix

3/4 cup whole wheat pastry flour

1/4 cup canola oil

3 tbsps Splenda Blend for baking

3/4 cup fresh blueberries

1/2 cup plain low-fat yogurt

1/2 cup low-fat milk

1 to 2 tsps cinnamon/Splenda mixture, optional

Preheat oven to 400 degrees.

Lightly coat a baking sheet with nonstick cooking spray; set aside.

In a large mixing bowl, combine the baking mix and pastry flour. Cut the oil in with a fork or two knives until mixture resembles coarse meal. Add the Splenda Blend and blueberries; mix lightly.

Beat the yogurt and milk together in a small bowl; add to the flour mixture. Stir just until blended and a soft dough forms. Over-mixing will make the scones tough! If the dough seems too dry add a little milk, one tablespoon at a time. Flour your hands and pat the dough into a round shape or use a rolling pin and roll into a 1 1/2-inchs thick circle. Score the circle into 16 wedges.

If desired, mix some Splenda Blend with some cinnamon to make 1 to 2 teaspoons of mixture. Sprinkle over the dough.

Place on the prepared pan and bake 10 to 12 minutes at 400 degrees. Remove from the oven and cut the wedges apart. Bake another 3 or 4 minutes until golden brown.


By: Linda Wilson:

A grandmother with diabetes, I like to share what I’ve learned with others thru my blog at

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