Atkins Blueberry Muffin/Scone Mix - Outstanding!!

Hi everyone,

I was reading through the Google archives for this newsgroup to
figure out what to do with some of the fresh blueberries I bought,
when I came upon some old posts for the Atkins Blueberry Muffin
recipe, with scone recipe on the side of the box (the regular muffin
recipe uses eggs, oil in addition to the mix, and the scone recipe
uses just butter and water in addition to the mix).

I followed the recipe *exactly*, but..... I added about 1/3 cup
of blueberries and a trace (3-4 drops) of almond extract along with
the water. I then baked as directed. These were awesome!! So, in
the spirit of sharing something good, I'm reposting the recipe.

Enjoy!
Buff
------------------------

Blueberry Scones (makes 9 scones)

1 cup Atkins Blueberry Muffin Mix (100 gms) (Do not use the whole
package!!)
3 tbsp very cold unsalted butter, cut into 1/4" pieces
1/4 cup cold water

Heat oven to 400 degrees F. Place Atkins Blueberry Muffin mix in a
bowl, cut in butter until mixture resembles coarse cornmeal. Slowly
add cold water. Stir gently until mixture comes together. With a
spoon, drop heaping spoonsful onto a lined baking sheet. Bake 12 - 15
minutes or until golden brown.
Carbs: 3.5 (without my added blueberries) per scone.

***Note:
I pulsed the mix and butter in food processor. Much easier to do than
by hand. I then poured the pulsed mix into a bowl and then added the
fresh blueberries before adding the water/almond extract. The mixture
is not like a batter, but more like a crumbly dough that will stick
together if lightly pressed. I didn't use a spoon, just scooped up
some in my hand and patted it into a light ball/patty. In my oven,
the scones took about 18-20 minutes until lightly browned. The
baked scones are about 2 1/2 - 3" in diameter and about 1 - 1 1/2"
tall and light and crumbly, not at all heavy. They are delicious.

Buffmufin wrote:

Hi everyone,

I was reading through the Google archives for this newsgroup to
figure out what to do with some of the fresh blueberries I bought,
when I came upon some old posts for the Atkins Blueberry Muffin
recipe, with scone recipe on the side of the box (the regular muffin
recipe uses eggs, oil in addition to the mix, and the scone recipe
uses just butter and water in addition to the mix).

I followed the recipe *exactly*, but..... I added about 1/3 cup
of blueberries and a trace (3-4 drops) of almond extract along with
the water. I then baked as directed. These were awesome!! So, in
the spirit of sharing something good, I'm reposting the recipe.

Enjoy!
Buff
------------------------

Blueberry Scones (makes 9 scones)

1 cup Atkins Blueberry Muffin Mix (100 gms) (Do not use the whole
package!!)
3 tbsp very cold unsalted butter, cut into 1/4" pieces
1/4 cup cold water

Heat oven to 400 degrees F. Place Atkins Blueberry Muffin mix in a
bowl, cut in butter until mixture resembles coarse cornmeal. Slowly
add cold water. Stir gently until mixture comes together. With a
spoon, drop heaping spoonsful onto a lined baking sheet. Bake 12 - 15
minutes or until golden brown.
Carbs: 3.5 (without my added blueberries) per scone.

***Note:
I pulsed the mix and butter in food processor. Much easier to do than
by hand. I then poured the pulsed mix into a bowl and then added the
fresh blueberries before adding the water/almond extract. The mixture
is not like a batter, but more like a crumbly dough that will stick
together if lightly pressed. I didn't use a spoon, just scooped up
some in my hand and patted it into a light ball/patty. In my oven,
the scones took about 18-20 minutes until lightly browned. The
baked scones are about 2 1/2 - 3" in diameter and about 1 - 1 1/2"
tall and light and crumbly, not at all heavy. They are delicious.

Thanks for posting this. I am about to augment the cranberry
muffin mix with more berries, some nuts, and some orange zest.
(I'm going to look up the carb counts and see how much of these
things I want to add.) If I were truly inspired, I might try
making some SF orange curd.
--
Jean B.