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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.

Nutritional content:
Cal:65, Fat: 2 g, Carbs: 1 g, Protein: 1 g

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