Wheat Blueberry Lemon Scones
- Number of Servings: 14
Ingredients
1 c. whole wheat flour1 c. white flour1/3 c. sugar2 tsp. baking powder1 tsp. grated lemon peel1/2 tsp. baking soda1/4 tsp. salt1 c. non fat/no sugar lemon yogurt (Dannon Light & Fit Lemon)1 egg1/4 c. butter, melted1 c. fresh or frozen blueberriesGlaze:1/2 c. Powdered sugar1 T. lemon juice1/2 tsp. grated lemon peel
In large bowl, combine the first six ingredients. In another bowl, mix the yogurt, egg and butter. Stir in to dry ingredients just until moistened. Fold in blueberries. Drop by heaping tablespoonfuls 2 inches apart onto a greased baking sheet. Bake at 400 degrees for 15 - 18 minutes or until lightly browned. Combine glaze ingredients; drizzle over warm scones.
Makes 14 scones.
Number of Servings: 14
Recipe submitted by SparkPeople user CHANA27.
Makes 14 scones.
Number of Servings: 14
Recipe submitted by SparkPeople user CHANA27.
Nutritional Info Amount Per Serving
- Calories: 144.9
- Total Fat: 3.9 g
- Cholesterol: 24.1 mg
- Sodium: 170.5 mg
- Total Carbs: 25.3 g
- Dietary Fiber: 1.6 g
- Protein: 3.1 g
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