Lemon Blueberry Scones

Lemon Blueberry Scones

These Lemon Blueberry Scones are only 180 calories! Sweet blueberries and sour lemon glaze get a floral hit from the lavender (optional) and indulge your taste buds. Make them for your next brunch, or this Sunday so you have breakfast ready for next week.

I was out of my usual ingredients, applesauce and almond milk, both I use in all my skinny scones recipes. So I substituted Greek yogurt in these Lemon Blueberry Scones and now I’m hooked! The Greek yogurt added protein and helped create my best scones yet!

Makes about 16 Lemon Blueberry Scones.

Ingredients:

  • 3 cups un-bleached Organic Flour
  • 1/2 cup Light Brown Sugar
  • 1 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 1 1/2 tbsp Culinary Lavender (optional)
  • Zest of one Lemon
  • 5 tbsp Unsalted Butter
  • 1 cup Greek yogurt
  • 1 teaspoon Lemon Juice
  • 1 cup dried Blueberries

Glaze

  • 1/2 cup Powdered Sugar
  • Juice of 1/2 an Lemon

Directions:

-Preheat your oven to 375 and line a baking sheet with parchment paper.

-Whisk flour, sugar, baking powder, baking soda, salt lemon zest and culinary lavender together in a large bowl or your big standing mixer.

-Cut up the butter in small pieces and then add to the flour mix and work with your fingers until they are small as peas.

-Mix in the Greek yogurt until just combined, then add in blueberries and 1 teaspoon lemon juice.

-Flour a clean surface, split the scone batter in two dough balls on the floured surface.

-Squish and mold into two round discs, using a pizza cutter cut each disk into 8 slices, just like you are cutting a pizza or a pie.

-Arrange on the baking sheet, you can get them close together as they don’t spread too much but make sure they are not touching. Bake for 15-17 minutes, until they are slightly golden.

-Remove from the oven, let cool on the baking sheet (this helps to keep them cooking) for 5 minutes.

-In a small bowl combine the powdered sugar and 1/2 the lemon juice, adding in more as you mix. Once you get to the right consistency stop adding in juice. You want it to be just runny.

-Once the scones are completely cool you can glaze them. Use a fork to drizzle on a little glaze STOP, wait a few minutes and drizzle some more, stop again and repeat. (If you put it all on at once you will end up with a pool of glaze on the parchment paper)

Nutrition information for Lemon Blueberry Scones:

Each scone has:

  • Calories: 180
  • Fat: 3.5
  • Fiber: 2
  • Protein: 3
  • Carbs: 34

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