Blueberry Lemon SconesSubmitted by: 3008CP
IntroductionThis is a reduced fat and calorie recipe for these amazing scones. This is a reduced fat and calorie recipe for these amazing scones.
1 non-stick cooking spray
2 2/3 cup all-purpose flour
1/2 cup + 2 Tbsp. sugar, divided
1/2 cup dried blueberries
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
8 oz lowfat lemon yogurt
1/3 cup Dried Plum Purée or 1 jar (2.5 oz) baby food plums 3 Tbsp butter, melted
1 Tbsp freshly grated lemon peel
2 tsp vanilla extract
1/4 tsp ground nutmeg
In large bowl, combine flour, 1/2 cup of the sugar, the blueberries, baking powder and salt; set aside. In small bowl, whisk together yogurt, Dried Plum Purée, butter, lemon peel, and vanilla. Add to dry ingredients and stir together with rubber spatula to form a dough that just holds together. Turn dough out onto lightly floured surface and pat it into a 10-inch circle.
Combine the remaining 2 tablespoons sugar with nutmeg and sprinkle evenly over the dough. Pat the sugar mixture gently. Cut circle into 12 wedges with sharp knife.
Space scones about an inch apart on prepared baking sheet; bake in preheated oven 15 to 17 minutes or until scones are a rich golden brown and cracked on tops. Transfer to cooling rack; let cool slightly. Serve warm.
DRIED PLUM PUREE: In food processor container, combine 2/3 cup (4 ounces) pitted dried plums and 3 tablespoons water; process on and off until finely chopped (makes 1/2 cup).
Serving Size: cut into 12 wedges
Number of Servings: 12
Recipe submitted by SparkPeople user 3008CP.