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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. |
#2
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Atkins Blueberry Muffin/Scone Mix - Outstanding!!
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. |
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