Lemon Blueberry Scones

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Nutritional Info
  • Servings Per Recipe: 26
  • 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

View full nutritional breakdown of Lemon Blueberry Scones calories by ingredient
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These are EASY to throw together and a great breakfast you can run out the door with! These are EASY to throw together and a great breakfast you can run out the door with!
Number of Servings: 26


    2 cups flour (all-purpose, whole wheat, white whole wheat; they all work)
    1/3 cup sugar
    2 tsp baking powder
    1/2 tsp salt

    1 (8 oz) carton lemon yogurt (NOT the whipped kind)
    3-4 Tbsp extra virgin olive oil
    1 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


This recipe easily doubles and they freeze great. We like a variety of breakfasts in our house and this is one we like to keep on hand.


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.

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