Lemon Blueberry Scones Recipe
Sink your teeth into these tender, lemon-zested blueberry scones, offering a delightful contrast between their golden crust and juicy blueberry centers. Subtle hints of sweetness mingle with a whisper of tanginess, providing a comforting treat perfect for any time of day.
— Constant Cookbook
Ingredients
- 1 1/2 cups whole wheat pastry flour
- 1/2 cup whole wheat flour
- 1 tablespoon baking powder
- 3 tablespoons turbinado (raw cane) sugar, plus more for sprinkling on top
- 1/8 teaspoon salt
- 5 tablespoons cold unsalted butter
- zest of one lemon
- 1 cup blueberries (I used frozen but fresh would be even better!)
- 1/2 cup plain low fat Greek yogurt (I used 0% fat yogurt by Fage)
- 1/2 cup low fat milk (I used 2%)
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Combine flours, baking powder, sugar and salt in a bowl and whisk together.
- 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.
- Add blueberries and lemon zest and gently stir. You can use frozen blueberries, no thawing necessary.
- Gently mix in milk and yogurt. Eventually you’ll need to use your hands to knead the last of the flour into the dough.
- Form dough into a circle about that’s about an inch deep all around. Cut the circle into 8 slices.
- Separate slices and place on a baking sheet covered in parchment paper or foil.
- Sprinkle the tops of the scones with a bit of raw sugar.
- Bake for 15 minutes or until light brown.
Cook Time
15M
Prep Time
PT20M
Yield
8
Nutrition
- Serving Size: 1 scone
- Calories: 233 calories
- Sugar Content: 8.8 g
- Sodium Content: 56.3 mg
- Fat Content: 8.3 g
- Saturated Fat Content: 5.1 g
- Trans Fat Content: 0 g
- Carbohydrate Content: 33.2 g
- Fiber Content: 4.3 g
- Protein Content: 6.8 g
- Cholesterol Content: 23.1 mg
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