How To Make Blueberry Lemon Scones
A wonderful snack to be paired with your breakfast or even in the afternoon! Scrumptious blueberry lemon scones simply are on of life’s simple pleasures.
Serves:
Ingredients
- 1½cupswhole wheat pastry flouror whole wheat flour
- ½cupwhole wheat flour
- 1tbspbaking powder
- 3tbspcane sugar(turbinado) raw
- ⅛tspsalt
- 5tbspunsalted buttercold
- 1zest of lemon
- 1cupblueberriesfrozen or fresh
- ½cupplain low fat Greek yogurt
- ½cupmilk of choice
Instructions
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Preheat oven to 425 degrees F.
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Combine flours, baking powder, sugar and salt in a bowl and whisk together.
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Slice butter and drop into dry ingredients. If you have a pastry cutter, use it to cut the butter into the flour. If you don’t have a pastry cutter, use a knife to cut the butter into tiny pieces and mix it into the flour.
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Add blueberries and lemon zest and gently stir. You can use frozen blueberries, no thawing necessary.
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Gently mix in milk and yogurt. Eventually you’ll need to use your hands to knead the last of the flour into the dough.
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Form dough into a circle about that’s about an inch deep all around. Cut the circle into 8 slices.
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Separate slices and place on a baking sheet covered in parchment paper or foil.
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Sprinkle the tops of the scones with a bit of raw sugar.
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Bake for 15 minutes or until light brown.
Nutrition
- Calories: 217.68kcal
- Fat: 8.76g
- Saturated Fat: 5.25g
- Trans Fat: 0.29g
- Monounsaturated Fat: 2.08g
- Polyunsaturated Fat: 0.68g
- Carbohydrates: 31.93g
- Fiber: 4.38g
- Sugar: 8.46g
- Protein: 5.71g
- Cholesterol: 21.51mg
- Sodium: 187.07mg
- Calcium: 177.37mg
- Potassium: 161.83mg
- Iron: 1.40mg
- Vitamin A: 68.35µg
- Vitamin C: 5.64mg
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