Blueberry Scones from Sarah

My daughter Sarah loves baking and experimenting. Here is a recipe that she thinks will be great for when I start introducing additional foods into my maintenance plan. Yes, I tried one for afternoon 'tea' last weekend, and it was wonderful. The texture is like a soft, thick pancake, and the blueberries added just the right amount of juiciness. She made this using whole grain flour, ground flax seed (we grind it in our coffee grinder to get a fine flour,) and substituting applesauce for oil. She found a recipe analyzer online, and according to that, this recipe makes 30 scones at 43 calories each.

1 tblsp ground flax seed
1 cup flour, All Purpose
1 cup whole wheat flour
1/3 cup Truvia
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup applesauce
1 egg
3/4 cup milk
1 tsp vanilla
1 cup blueberries
2 tsp blackberry jam

Combine dry ingredients. Add applesauce, egg, milk vanilla and blackberry jam. Stir. Fold in blueberries. Drop by heaping tablespoons on parchment paper lined baking sheet (mixture will spread, leave plenty of room between them.) Bake in a 375 degree oven for 13 minutes. Remove and cool on a wire rack. Enjoy with coffee, tea or a glass of milk.