Blueberry Scones Low Carb
Yield: 30 servings
These Yummy blueberry scones go perfect with a your morning cup of coffee or
tea!!!
Many of the ingredients below can be purchased in your local health food store
1 cup Atkins baking mix
1 cup vanilla protein powder
1 Tbs. baking powder
1/4 tsp. cream of tartar
1/8 tsp. salt
2 Tbs. gluten flour
1 tsp. vanilla
1 cup blueberries
1/2 cup cream
1/4 cup water
1 small egg
3 Tbs. Splenda
1/3 cup butter
sugar topping
Sift dry ingredients together, cut in butter with a pastry blender. In a
separate bowl, Combine egg, cream, water, and blueberries. Beat with wire whisk.
Stir in dry ingredients. The mixture will be thick and very sticky.
Drop by heaping teaspoons on a cookie sheet about 30. The air-bake cookie sheets
work well, if you don't have one of these you should grease the sheet. Sprinkle
a little sugar on the tops of each scone.
Bake at 400 F for 6-8 minutes. Watch carefully, do not over-bake. Store in
refrigerator if you want to keep more than 2 days.