Light Blueberry Scones

Name: Light Blueberry Scones
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 serving(s)
Ingredients: 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 2 tablespoons sugar; 5 tablespoons light butter, cold, cut in chunks; 1 cup fresh blueberries; 1 cup fat-free half-and-half, plus more for brushing the scones; 1/4 cup fresh lemon juice; 1/2 cup confectioners' sugar, sifted; 1/2 teaspoon lemon zest, finely grated

Submitted by Late Night Gourmet

"This recipe is based on Tyler Florence's excellent recipe, with lighter ingredients substituted for the heavier ones. The picture of the finished scones shows some with shredded coconut, which was applied while the glaze was still wet (my wife likes coconut!)"

Download

photo by Late Night Gourmet

Ready In:: 40mins
Ingredients:: 10
Serves:: 8

ingredients

2 cups all-purpose flour
1 tablespoon baking powder
¹⁄₂ teaspoon salt
2 tablespoons sugar
5 tablespoons light butter, cold, cut in chunks
1 cup fresh blueberries
1 cup fat-free half-and-half, plus more for brushing the scones
¹⁄₄ cup fresh lemon juice
¹⁄₂ cup confectioners' sugar, sifted
¹⁄₂ teaspoon lemon zest, finely grated

directions

Preheat oven to 400 degrees F.
Whisk the flour, baking powder, salt, and sugar together in a bowl. Using a fork, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs.
Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.
Press the dough out on a lightly floured surface into a rectangle about 12 inches by 3 inches by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape.
Place the scones on an ungreased cookie sheet and brush the tops with half-and-half. Bake for 15 to 20 minutes until beautiful and brown.
While the scones are baking make the glaze by combining confectioner's sugar with lemon juice and lemon zest. Let the scones cool a bit before applying the glaze. Whisk the glaze to smooth out any lumps, and brush onto the surface of the scones.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Late Night Gourmet

Harrison Township, Michigan

I have two teenagers who keep things very busy around our house during the daytime. I also work long hours at Ford Motor Company, and I do want to spend time with my family every day. If I try to cook when my kids have their friends over, I'm certain to be interrupted. In other words, my available times for cooking are very limited. I don't want to give up on anything I love - my family, my job, my cooking - so I do most of my cooking after everyone has gone to bed. My wife is a teacher, so this can be very late at night during the summer. Sometimes, I don't get started with my prep work until 12:30 a.m. Am I crazy?? Maybe. I'm also constantly working on healthier ways to prepare food. I deconstruct every recipe I like, and try to make it with healthier ingredients. The big challenge is keeping the food tasty. I believe it's possible to enjoy what you eat and still be healthy. I lost 15 pounds in 6 months largely by preparing my own food (and exercising). If I didn't keep such loony hours, I'd call myself "The Healthy Gourmet".

View Full Profile