Blueberry Lemon Scones
Ingredients
Dry Ingredients
-
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
-
⅛
teaspoon
salt
Wet Ingredients
-
5
tablespoons
cold unsalted butter
-
Zest of 1
lemon
-
1
cup
blueberries
-
½
cup
plain low fat Greek yogurt
-
½
cup
milk of choice
Instructions
- Preheat the oven to 425°F.
- In a bowl, whisk together the flours, baking powder, sugar, and salt.
- Cut the cold butter into the dry ingredients until crumbly.
- Gently stir in the blueberries and lemon zest.
- Mix in the milk and yogurt until a dough forms, using your hands if necessary.
- Shape the dough into a circle about 1 inch thick and cut into 8 slices.
- Place the slices on a baking sheet lined with parchment paper.
- Sprinkle raw sugar on top and bake for 15 minutes or until light brown.
Nutrition Facts (estimated)
Servings
8 scones
Calories
180
Total fat
6g
Total carbohydrates
28g
Total protein
4g
Sodium
150mg
Cholesterol
15mg
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