Blueberry Lemon Scones
Moist, fluffy lemon blueberry scones made with whole wheat flour and Greek yogurt. They're healthy, easy to make and absolutely heavenly!
Ingreadient
- 1 ½ cups whole wheat pastry flour or whole wheat flour
- ½ cup whole wheat flour
- 1 tablespoon baking powder
- 3 tablespoons turbinado (raw cane) sugar, plus more for sprinkling on top
- ⅛ teaspoon salt
- 5 tablespoons cold unsalted butter
- Zest of 1 lemon
- 1 cup blueberries (I used frozen but fresh would be even better!)
- ½ cup plain low fat Greek yogurt (I used 0% fat yogurt by Fage)
- ½ cup milk of choice (I used 2%)
Direction
- Preheat oven to 425 degrees Fahrenheit.
- Combine flours, baking powder, sugar and salt in a bowl and whisk together.
- Slice butter and drop into dry ingredients. If you have a pastry cutter, use it to cut the butter into the flour. If you don’t have a pastry cutter, use a knife to cut the butter into tiny pieces and mix it into the flour.
- Add blueberries and lemon zest and gently stir. You can use frozen blueberries, no thawing necessary.
- Gently mix in milk and yogurt. Eventually you’ll need to use your hands to knead the last of the flour into the dough.
- Form dough into a circle about that’s about an inch deep all around. Cut the circle into 8 slices.
- Separate slices and place on a baking sheet covered in parchment paper or foil.
- Sprinkle the tops of the scones with a bit of raw sugar.
- Bake for 15 minutes or until light brown.
