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1
Adjust rack to center of oven, and heat to 400 degrees.
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2
In a large bowl, sift together flours, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender, or two knives, cut in margarine until the largest pieces are the size of small peas.
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3
Stir in blueberries and zest.
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4
Using a fork, whisk together milk and egg in a liquid measuring cup.
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5
Make a well in the center of dry ingredients and pour in cream mixture.
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6
Stir lightly with fork just until dough in lightly mixed, a small amount of dry flour remaining is fine.
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7
Turn out onto a lightly floured surface, and press/pat into an 8-10 circle.
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8
Using a sharp knife, cut into eight wedges.
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9
Transfer to baking sheet lightly sprayed with Pam.
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10
Brush tops with some egg white and sprinkle with Splenda if desired.
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11
Bake until golden brown, 25 to 30 minutes.
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12
Transfer scones from baking sheet to wire racks to cool.
