Lower Fat Lemon-Blueberry Scones
- Ready In:
- 30mins
- Ingredients:
- 14
- Yields:
-
16 scones
- Serves:
- 8
ingredients
-
For Scones
- 2 lemons
- 1 cup unbleached bread flour
- 1 cup whole wheat flour
- 1⁄3 cup sugar
- 2 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 3 tablespoons unsalted butter
- 2 tablespoons low-fat cream cheese
- 1 large egg, beaten
- 1 teaspoon vanilla
- 1⁄4 cup buttermilk
- 1⁄4 cup blueberries
-
For Lemon Drizzle
- 1 cup powdered sugar
- 1⁄4 teaspoon salt
directions
-
For Scones:
- Preheat oven to 400 F and cover a cookie sheet with parchment.
- Zest the two lemons and set aside, then juice both lemons and place in a separate bowl. You'll be using the juice in both the scones and the drizzle.
- Cut up butter into small pieces, and place in freezer while completing the rest of the steps.
- Put both flours, sugar, baking powder, salt, and lemon zest in the bowl of a food processor, and process until mixed.
- In a small bowl, beat egg, vanilla, and buttermilk together. Set aside.
- Add cream cheese and butter to the dry ingredients in the food processor. Pulse until the mixture forms large crumbs.
- Add one tablespoon of reserved lemon juice (save the remaining juice for the drizzle) to the mixture in the food processor and pulse a few times.
- While pulsing the processor, add the egg, vanilla and buttermilk mixture to the rest of the mix in a slow steady stream. Continue to mix until it all holds together. The dough is a bit softer than some scone recipes. It may stick a bit, but don't be alarmed.
- Flour your counter top liberally, and dump dough out. Gently toss the dough in the flour to make it easier to work with.
- Gently knead in the blueberries (I use frozen and keep them frozen right up until this step), being careful not to overwork the dough.
- Half the dough, and press each into a small circle. Then cut each circle into eight wedges. Place the wedges on the cookie sheet.
- If you wish (and I do) sprinkle each scone with a bit of sugar.
- Bake for 15 minutes or until lightly golden.
-
For Lemon Drizzle:
- Place powdered sugar and salt into a small bowl and mix well.
- Add the remaining lemon juice from the scone recipe one tablespoon at a time, and mix well until a loose glaze forms.
- To serve, pour drizzle over each scone and enjoy!
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