Dried Cherry Scones

Yield: 10 servings; 3 points per serving

2 3/4 cups low-fat baking mix (like Bisquick)

1/4 cup Splenda

1/2 cup dried cherries

1/2 teaspoon Splenda

8 ounces cherry low-fat or fat free yogurt

1 tablespoon sugar

Preheat oven to 400 degrees. Mix cherries with 1/2 teaspoon Splenda. Mix Bisquick with the 1/4 cup Splenda,. Stir in cherries, add yogurt and mix until moistened. Turn out onto a floured surface and knead four or five times by hand.

Spray Pam or parchment paper onto a cookie sheet. Spread dough out into a 9-inch circle on cookie sheet. Score into 10 slices. Sprinkle with sugar and then bake for 16 to 20 minutes or until lightly browned.

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Cherry Almond Scones

Yield: 12 servings; 2 points per serving

1/4 cup Egg Beaters Egg Beaters

1/3 cup Mott's Natural unsweetened Apple sauce

1 cup SPLENDA No Calorie Sweetener

1/2 cup fat-free skim milk

1 Tbsp vinegar

1/2 tsp almond extract

1/3 cup nonfat dry milk

1 tsp baking powder

1/2 tsp baking soda

2 cup all-purpose flour

1 cup unsweetened frozen sour red cherries

Preheat oven to 350 degree F. Spray a cookie sheet or jellyroll pan with baking spray and set aside. In a large mixing bowl Add egg beaters, applesauce, SPLENDA® Granular, skim milk mixed w/vinegar, almond extract and nonfat dry milk. Stir well. Add baking powder, baking soda and flour. Mix until just blended. Add cherries (thawed & chopped) and stir until blended.

Spoon 12 evenly sized mounds of batter onto the prepared baking sheet. Bake in a preheated 350 degree F oven for 10-15 minutes.

Freezes well.

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Three Berry Scones

Yield: 12 servings; 2 points per serving

2 cup all-purpose flour

3 Tbsp sugar

1 Tbsp baking powder

1/2 tsp table salt

2 Tbsp unsalted butter, chilled and cut into small pieces

1 cup buttermilk

1 1/2 cup frozen unsweetened mixed berries

2 serving butter-flavor cooking spray

Preheat oven to 400ºF. Line a baking sheet with parchment paper.

In a large bowl, whisk together flour, sugar, baking powder and salt. Mix in butter until mixture is size of fine crumbs. Stir in buttermilk and then stir in berries.

Shape dough into two 7-inch circles on prepared baking sheet. Cut each circle into 6 wedges and coat with cooking spray.

Bake until cooked through and golden, about 20 minutes.

Yields one wedge per serving.

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Blueberry Scones

Yield: 4 servings; 2 points per serving

2/3 cup uncooked oatmeal

1/3 cup Bisquik reduced-fat baking mix

1/2 tsp baking powder

1 tbsp brown sugar

1/4 cup fat-free (skim) milk

1/2 cup blueberries

Combine first 5 ingredients. Fold in berries. Form into 4 mounds and bake on PAM - sprayed baking sheet. Bake for 10 minutes at 400 degrees.

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