Thursday, June 24, 2010
Healthy Whole Wheat Blueberry Coffee Cake (Scones)
STOP: You will be happier with my blueberry buckle recipe. Much better rise with the same calories
I'm trying to get back on an healthier course. Quick and less than 150 calories per serving. I used Splenda for the sugar and changed the topping. You could call this scones if you want but it is a modification of a coffeecake recipe I have used for years which was modified from an old cookbook.
Rating 8.9 Taste 9.2 Ease 9 Rise 8.5
Time: Prep 5 minutes Cooking 25 minutes
Notes: I used granular Splenda both in the recipe and in the topping. This saved about 200 calories and I got rid of the butter based topping which is another 700 calories but the blueberries added 60.
This should be a great recipe for the diabetics and those interested in a healthier diet. The low calories will earn this a place in our everyday diet.
If you have buttermilk, the rise will increase some. I just didn't have any today and didn't take the time to make a substitute.
I ran the ingredients through a online calculator and got the following using 8 servings per recipe. While I make no guarantees of accuracy, it looks about right to me.
Tools: Nothing special
Ingredients: 3/4 cup whole wheat flour
3/4 cup AP flour
1/4 cup granular Splenda
3/4 cup plus 1 T non fat milk
1/4 cup vegetable oil
1 T baking powder
1/2 t baking soda
1 t cinnamon
3/4 cup blueberries
2 t granular Splenda
1/2 t cinnamon
Instructions: 1) Preheat over to 375 convection.
2) Mix all ingredients except blueberries in large mixing bowl. Stir in blueberries and place in non stick or Pam sprayed pan.
3) In a small bowl, mix 2 t granular splenda with 1/2 t cinnamon. Mix well.
4) Sprinkle over dough and "pat" into dough by hand. Spray top with Pam.
5) Bake for about 25 minutes until browned.