Great for a low fat breakfast, tea time or a coffee break.

Servings: 10
Serving Size: 1 scone



• Cooking oil spray
• 1/4 cup sugar
• 2 cups all purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1 tablespoon grated orange zest
• 1/4 cup non saturated fat margarine
• 1/2 cup buttermilk
• 1/4 cup egg substitute or egg whites
• 1 teaspoon vanilla
• 1 cup frozen blueberries
Glaze
• 3/4 cup pwdered sugar
• 1/4 teaspoon grated orange zest
• skim milk

Spray a nonstick cookie sheet with cooking oil spray. In a large mixing bowl, combine sugar, flour, baking powder, salt, baking soda and orange zest. Cut in margarine with a pastry cutter or fork until mixtures forms course crumbs. Stir together egg substitute, buttermilk and vanilla. Add to crumb mixture and stir until just moistened.

Gently transfer dough to a floured board and knead approximately 14 times or until dough is smooth. Form into a 7 inch circle on the cookie sheet and cut into 10 wedges.

Bake at 400 degrees for 15 to 20 minutes. Remove from oven and let cool for 5 minutes.

While scones cool, mix together powdered sugar, orange zest and enough skim milk to form a glaze of drizzling consistency. Drizzle over top of scones and serve warm.

Per Serving: 194 Calories
5g Fat (1 g Saturated Fat)
4g Protein
34g Carbohydrate
1g Dietary Fiber
1mg Cholesterol
273mg Sodium