This is one of my all time favorite recipes. It has gone through a number of revisions, and this is the one I created last year when I was attempting to make some new, lighter breakfasts. Its still based on my “Best New Blueberry Scones” recipe, but with a few of the bells and whistles cut out to get the calorie count down to 155 per scone. And just in case you’re wondering, these are nice sized scones. I notice that a lot of “low cal” scone recipes just make the portion size smaller. That’s one way to go. Its just not the way I prefer to go : )
I usually make these scones with blueberries. Bleuberries are easy to work with either fresh or frozen. But for this batch I had a basket of particularly lovely raspberries in the fridge. I probably wouldn’t try making the scones with frozen raspberries–they are too delicate.
The recipe for the Bare Bones Scones is here.
Sometimes I enjoy my scone with a cup of tea in my favorite Christmas present: