Lemon Blueberry Scones
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 26
Ingredients
Directions
2 cups flour (all-purpose, whole wheat, white whole wheat; they all work)1/3 cup sugar2 tsp baking powder1/2 tsp salt1 (8 oz) carton lemon yogurt (NOT the whipped kind)3-4 Tbsp extra virgin olive oil1 egg, lightly beaten (egg whites work fine)1 tsp grated lemon peel (or 1/2 tsp lemon juice)1 cup fresh or frozen (unthawed) blueberries
In a large bowl, combine dry ingredients. In a small bowl, combine yogurt, egg, oil and lemon peel or juice. Stir wet ingredients into dry until just moistened. Fold in blueberries.
Drop by tablespoonfuls onto a greased cookie sheet.
Bake at 400 degrees F for 12-18 minutes or until lightly browned (13 minutes works for my oven).
Optional glaze (not calculated into recipe)"
1 Tbsp lemon juice
1/2 tsp grated lemon peel
1/2 cup powdered sugar
Combine and drizzle over warm scones. Enjoy!
Serving Size: Makes 26 scones
Number of Servings: 26
Recipe submitted by SparkPeople user GINNY3013.
Drop by tablespoonfuls onto a greased cookie sheet.
Bake at 400 degrees F for 12-18 minutes or until lightly browned (13 minutes works for my oven).
Optional glaze (not calculated into recipe)"
1 Tbsp lemon juice
1/2 tsp grated lemon peel
1/2 cup powdered sugar
Combine and drizzle over warm scones. Enjoy!
Serving Size: Makes 26 scones
Number of Servings: 26
Recipe submitted by SparkPeople user GINNY3013.
Nutritional Info Amount Per Serving
- Calories: 79.8
- Total Fat: 2.7 g
- Cholesterol: 7.6 mg
- Sodium: 67.8 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 0.4 g
- Protein: 1.9 g
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