Low Fat Whole Wheat Blueberry Scones

Guilty pleasures - low fat edition. I love a tasty sweet something for breakfast but they usually ar not good for me.It must be good for you... it has blueberries and whole wheat. Plus it is only 200 calories and just under 3 grams of fat.

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Berry Crisp for Two

A great breakfast (or dessert) treat for the ones you love. Use any berries you have and topped with a crumble top, bake until crispy and you have a great treat.

This is a modified American Test Kitchen recipe but I don't own the book it's in (about the only one I don't own) so I went Googling. The first version had a few spelling errors and I felt some missing ingredients (no link for you) but the second version looked good (In Good Taste).  I combined the two since there were several other differences.
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Whole Wheat Blueberry Muffins

It's breakfast treat time for my wife. She's a good wife and deserves it. This is a simplified version of several recipes with excellent results.

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Blueberry Buckle - The Full Monty

If I'm going to the dark side (health wise) I might as well go all the way. In my Healthy Blueberry Buckle recipe I cranked down the fat and simple carbs and ended up at about 150 calories per serving. This is almost double that due to the real butter and sugar I used. The technique varied enough to warrant another post.


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Healthy Buttermilk Blueberry Buckle with less than 150 calories

It's high blueberry time in west Michigan but it's high diet time in my house. So I healthied it up with decreasing the fat and sugar then add some whole wheat. The results: a must try recipe that is simple to make.

I picked two recipes as models and combined them with my modifications. Alton Brown's recipe used twice the blueberries of the others. It was in since this is all about the blueberries. The other recipe from the Oregon Bed and Breakfast Guild which is a very nice simple basic recipe.

What I wanted to do:
1) Get as many blueberries in as possible.
2) Use Splenda for the sugar to get rid of a lot of simple carbs. (I also happen to be out of white sugar)
3) Add a little whole wheat for taste but not enough to effect the rise much
4) Use buttermilk and a little baking soda to get more rise. While some think blueberry buckle should be dense. I prefer something lighter with crumbs. Also I need the volume for all those blueberries.
5) The top needs to be great. I won't skimp on the butter there. That will be for the next time.

Rating:

9.9 on the Wifo scale (a die hard blueberry lover)
Effort: 9 once I got my design together.

Notes:
If you're not interested in lower calorie then use white sugar for the Splenda and 1/4 cup unsalted butter for the applesauce.
I don't guarantee this but here is nutrition info using 10 servings from http://recipes.sparkpeople.com/recipe-calculator.asp . Most other recipes are right at 300 calories.

Amount Per Serving
Calories		146.4
Total Fat		3.8 g
	Saturated Fat	1.9 g
	Polyunsaturated Fat	0.3 g
	Monounsaturated Fat	1.0 g
Cholesterol		49.1 mg
Sodium		42.4 mg
Potassium		60.3 mg
Total Carbohydrate		24.8 g
	Dietary Fiber	1.4 g
	Sugars	1.2 g
Protein		4.9 g

Printable recipe

Tools: 9 inch nonstick round pan but you can use something else properly coated.

Ingredients:

3 cups blueberries rinsed

Dry Mix
1 1/2 cup AP flour
1/2 cup whole wheat flour
2 t baking powder
1/2 t baking soda
1/2 t table salt
1 t cinnamon
Wet Mix
2 eggs
1/2 cup buttermilk (I used non fat dry reconstituted)
1/4 cup unsweetened applesauce
3/4 cup granular Splenda (I know it's dry but mix it in here)
Topping
1/3 cup AP flour
1/3 cup granular Splenda
1 t cinnamon
2 T soft butter

Instructions:

1) Preheat oven 375 not convection.

2) Mix dry mix together and mix very well.

3) Mix topping in small bowl and using a fork to cut in butter until all the flour and Splenda in incorporated and granules are small.
4) Combine "Wet Mix" in a large bowl. Whisk for about 1-2 minutes until smooth.

5) Combine 1/3 of dry with the wet. Mix with large spatula folding carefully. Repeat twice more until all incorporated.

6) Fold in blueberries again being gentle with dough.
7) Place in 9 inch nonstick round pan. Spread topping on evenly.
8) Bake in middle rack for about 40 minutes until toothpick returns clean. Remove and let rest for 30 minutes.

Healthy Buttermilk Blueberry Buckle with less than 150 calories

by DrDan at 101 Cooking For Two August 2, 2010

I healthied it up with decreasing the fat and sugar then add some whole wheat. The results: a must try recipe that is simple to make. I picked two recipes as models and combined them with my modifications. Alton Brown's recipe used twice the blueberries of the others. It was in since this is all about the blueberries. The other recipe from the Oregon Bed and Breakfast Guild which is a very nice simple basic recipe. What I wanted to do: 1) Get as many blueberries in as possible. 2) Use Splenda for the sugar to get rid of a lot of simple carbs. (I also happen to be out of white sugar) 3) Add a little whole wheat for taste but not enough to effect the rise much 4) Use buttermilk and a little baking soda to get more rise. While some think blueberry buckle should be dense. I prefer something lighter with crumbs. Also I need the volume for all those blueberries. 5) The top needs to be great. I won't skimp on the butter there. That will be for the next time.

Ingredients

3 cups blueberries rinsed Dry Mix1 1/2 cup AP flour1/2 cup whole wheat flour2 t baking powder1/2 t baking soda1/2 t table salt1 t cinnamon Wet Mix 2 eggs1/2 cup buttermilk (I used non fat dry reconstituted)1/4 cup unsweetened applesauce3/4 cup granular Splenda (I know it's dry but mix it in here) Topping1/3 cup AP flour1/3 cup granular Splenda1 t cinnamon2 T soft butter

Instructions

1) Preheat oven 375 not convection.2) Mix dry mix together and mix very well.3) Mix topping in small bowl and using a fork to cut in butter until all the flour and Splenda in incorporated and granules are small.4) Combine "Wet Mix" in a large bowl. Whisk for about 1-2 minutes until smooth.5) Combine 1/3 of dry with the wet. Mix with large spatula folding carefully. Repeat twice more until all incorporated.6) Fold in blueberries again being gentle with dough.7) Place in 9 inch nonstick round pan. Spread topping on evenly.8) Bake in middle rack for about 40 minutes until toothpick returns clean. Remove and let rest for 30 minutes.

Details

Prep time: 20 mins Cook time: 40 mins Total time: 1 hour Yield: 10 servings

Updated

April 24, 2011

Whole Wheat Buttermilk Blueberry Cream Cheese Scones

First a quick update to a favorite recipe. My buttermilk blueberry scones were a big hit but my wife wanted more. Specifically she wanted cream cheese. So with my daughter and son-in-law visiting, a modification was needed. And just enough changes that it is easier just to do a new post and recipe link.


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Whole Wheat Blueberry Buttermilk Scones

A Mother's Day offering for my wife. A blueberry scone can break her will on any diet. So what would be better for her Mother's Day breakfast.


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