Blueberry Lemon Scones
Sweet, juicy blueberries are at the top of just about every grocery list of superfoods. We know about the antioxidants provided by these delicious berries. Now we are learning they may also help in memory functioning, lowering the risks of certain cancers and heart disease. Be sure to pick up some fresh blueberries at your local farmer’s market.
Starbucks Blueberry Scone = 460 calories Skinny Ms.'s Blueberry Lemon Scone = 239 calories
Yields: 10 servings | Serving size: 1 scone | Calories: 239 | Previous Points: 5 | Points Plus: 6 | Total Fat: 8 g | Saturated Fats: 6 g | Trans Fats: 0 g | Cholesterol: 36 mg |Sodium: 132 mg | Carbohydrates: 33 g | Dietary fiber: 4 g | Sugars: 9 g | Protein: 7 g
Ingredients
- 2 cups flour (I used King Arthur's White Whole Wheat Flour)
- 1 tablespoon baking powder, Argo brand is gluten free
- 1/4 teaspoon sea salt
- ½ teaspoon cinnamon
- 6 tablespoons unrefined coconut oil, solid
- 2 large eggs, slightly beaten
- 2/3 cup low fat plain kefir or buttermilk
- 1 teaspoon vanilla
- 1/3 cup sucanat or coconut sugar (honey is an option)
- Zest of 1 lemon
- 1 cup fresh blueberries
- Lemon Glaze
- 1 tablespoon cornstarch
- Dash of salt
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons honey
- Zest of 1 lemon
Directions
Preheat oven to 375 degrees.
Line a rimmed cookie sheet with parchment paper, set aside.
In a medium mixing bowl, whisk together dry ingredients. Using a fork, cut in coconut oil until it resembles coarse crumbs.
Whisk together in a medium mixing bowl, eggs, kefir, vanilla, sucanat and lemon zest. Fold blueberries into mixture. Add mixture to dry ingredients and stir just until combined.
Turn dough out onto a lightly dusted working surface. Knead one or two times. Use hands to shape dough into 1” thickness. Use a floured biscuit cutter and cut dough into10 biscuit shapes, place on parchment lined cookie sheet or (nonstick cookie sheet) and bake until golden, about 15-17 minutes. Allow to cool 5 minutes. Drizzle with lemon glaze. Enjoy warm!
To make lemon glaze: Combine cornstarch and salt in a medium saucepan. Slowly stir in juices and honey, stir until smooth. Add lemon zest and cook over medium heat until thick and glossy. Cool and drizzle over scones.
http://skinnyms.com/blueberry-lemon-scones/Scrumptious vegetarian recipes can be found here: The New Quinoa eBook ~ A Healthy Alternative to Traditional Recipes‘
The ingredients list Kefir or buttermilk and sucatant or coconut sugar, neither are listed in the recipe. The recipe used yogurt and maple syrup but are not listed in ingredients. Are they even exchanges? Please clarify
Kzarvey, This was an error and already corrected. These are merely substitutes…not everyone has available in their are kefir or coconut sugar. They are even exchanges. Thanks!