Hgs Snazzy Blueberry Scones Ww Points 2 Recipes

HG'S SNAZZY BLUEBERRY SCONES - WW POINTS = 2

Hg's Snazzy Blueberry Scones - Ww Points = 2 image

From Hungry Girl: "Let's Get Sconed There are few things more satisfying than a doughy, warm pastry exploding with sweet blueberries. So it's too bad a typical scone recipe reads like a Who's Who's of Fattytown -- heavy cream, butter, eggs, sugar, buttermilk...Eeeks! But don't worry, these scary ingredients are not carved in, er, scone. With a few sassy swaps like a low-fat baking mix and light vanilla soymilk, we've created a magical scone-y masterpiece that you can actually feel good about eating for breakfast...or anytime. Weeeee!" Serving Size: 1 scone Calories: 130 Fat: 3g Sodium: 195mg Carbs: 24g Fiber: 2.25g Sugars: 7g Protein: 3.5g * 2 Points

Provided by senseicheryl

Categories Scones

Time 20m

Yield 4 large scones, 4 serving(s)

Number Of Ingredients 7

Ingredients

2/3 cup oatmeal, uncooked (not instant)
1/3 cup Bisquick Heart Smart mix
1/2 teaspoon baking powder
1 tablespoon brown sugar
2 teaspoons light butter (recipe actually calls for Smart Balance 37% Light Buttery Spread)
1/3 cup light vanilla soymilk
3/4 cup blueberries

Steps:

Set oven to 400 degrees.
Mix first 6 ingredients in a bowl.
Fold in berries.
Spray baking sheet with nonstick cooking spray and form 4 mounds of batter on sheet (leave room in between 'em -- they expand!).
Bake for 10 minutes.

Nutrition Facts : Calories 92.7, Fat 2.3, SaturatedFat 1, Cholesterol 2.6, Sodium 58.4, Carbohydrate 16.5, Fiber 2, Sugar 6.2, Protein 2.4

HG'S BIG FAT BLUEBERRY MUFFINS - WW POINTS = 2

Hg's Big Fat Blueberry Muffins - Ww Points = 2 image

I absolutely love these Hungry Girl Recipes! This was another one featured in an email that I received this morning: Blueberry Thrill - Here at the HG HQ, we spent an entire day whipping up versions of this recipe until we got it juuuuuuuuust right. The result? Ginormous, fluffy muffins packed with gazillions of blueberries! Woohoo... Serving Size: 1 muffin Calories: 137 Fat: 2.25g Sodium: 269mg Carbs: 26.5g Fiber: 3g Sugars: 7.5g Protein: 4g POINTS. value 2* HG Tip! We've heard that freezing your blueberries can help keep them from sinking to the bottom during baking. Cool!

Provided by senseicheryl

Categories Quick Breads

Time 32m

Yield 6 large muffins, 6 serving(s)

Number Of Ingredients 12

Ingredients

1 cup whole wheat flour
1 cup blueberries
1/2 cup light vanilla soymilk
1/4 cup sugar-free syrup
1/4 cup fat free egg substitute (like Original Egg Beaters)
1/4 cup Splenda granular, Splenda No Calorie Sweetener (granulated)
3 tablespoons brown sugar (not packed)
2 tablespoons light butter, whipped, room temperature (or light buttery spread, room temperature)
2 tablespoons no-sugar-added applesauce (get Mott's Blueberry Delight if you can find it!)
1 1/2 teaspoons baking powder
1/2 teaspoon vanilla extract
1/4 teaspoon salt

Steps:

Preheat oven to 400 degrees.
In a mixing bowl, combine flour, Splenda, brown sugar, baking powder and salt. Mix well.
In a separate, large mixing bowl, combine soymilk, syrup, egg substitute, butter, applesauce and vanilla extract. Using an electric mixer or a whisk, mix until thoroughly blended. (Don't worry if butter bits do not break up completely.)
Add dry ingredients from the first mixing bowl to the mixture in the large one. Mix until completely blended. Then fold in the blueberries.
Line a 6-cup muffin pan (or half a 12-cup pan) with baking liners and/or spray with nonstick spray. Evenly distribute batter among the 6 cups.
Place in the oven and bake for about 22 minutes, until a toothpick inserted into the center of a muffin comes out clean. Enjoy!

Nutrition Facts : Calories 146.1, Fat 3.5, SaturatedFat 1.8, Cholesterol 5.2, Sodium 232.1, Carbohydrate 26.2, Fiber 3.1, Sugar 10.1, Protein 4.3

ERIN'S BLUEBERRY SCONES

Erin's Blueberry Scones image

My daughter loves blueberries, so I make these scones for her. A lot of times, I will freeze the leftovers and heat them in the toaster oven for a warm breakfast treat which she really enjoys.

Provided by tldesjar

Categories Bread Quick Bread Recipes Scone Recipes

Time 30m

Yield 10

Number Of Ingredients 11

Ingredients

3 cups all-purpose flour
½ cup white sugar
3 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup butter
⅔ cup whole milk
2 eggs, beaten, divided
1 dash vanilla extract
1 cup frozen blueberries
2 tablespoons white sugar

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Mix flour, 1/2 cup white sugar, baking powder, baking soda, and salt together in a bowl.
Cut in butter using a pastry blender or fork until the flour mixture looks like cornmeal.
Pour in milk, 1 egg, and vanilla extract. Fold in frozen blueberries and mix sparingly.
Scoop dough onto the prepared baking sheet into 10 equal-sized amounts of dough. Do not flatten. Brush tops with reserved beaten egg. Sprinkle 2 tablespoons sugar evenly over the tops.
Bake in the preheated oven until golden brown, 15 to 20 minutes.

Nutrition Facts : Calories 299.2 calories, Carbohydrate 44.2 g, Cholesterol 63.2 mg, Fat 11.2 g, Fiber 1.4 g, Protein 5.8 g, SaturatedFat 6.5 g, Sodium 380.8 mg, Sugar 14.7 g

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