These Lemon Blueberry Scones are only 180 calories! Sweet blueberries and sour lemon glaze get a floral hit from the lavender (optional) and indulge your taste buds. Make them for your next brunch, or this Sunday so you have breakfast ready for next week.
I was out of my usual ingredients, applesauce and almond milk, both I use in all my skinny scones recipes. So I substituted Greek yogurt in these Lemon Blueberry Scones and now I’m hooked! The Greek yogurt added protein and helped create my best scones yet!
Makes about 16 Lemon Blueberry Scones.
- 3 cups un-bleached Organic Flour
- 1/2 cup Light Brown Sugar
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 1/2 tbsp Culinary Lavender (optional)
- Zest of one Lemon
- 5 tbsp Unsalted Butter
- 1 cup Greek yogurt
- 1 teaspoon Lemon Juice
- 1 cup dried Blueberries
- 1/2 cup Powdered Sugar
- Juice of 1/2 an Lemon
-Preheat your oven to 375 and line a baking sheet with parchment paper.
-Whisk flour, sugar, baking powder, baking soda, salt lemon zest and culinary lavender together in a large bowl or your big standing mixer.
-Cut up the butter in small pieces and then add to the flour mix and work with your fingers until they are small as peas.
-Mix in the Greek yogurt until just combined, then add in blueberries and 1 teaspoon lemon juice.
-Flour a clean surface, split the scone batter in two dough balls on the floured surface.
-Squish and mold into two round discs, using a pizza cutter cut each disk into 8 slices, just like you are cutting a pizza or a pie.
-Arrange on the baking sheet, you can get them close together as they don’t spread too much but make sure they are not touching. Bake for 15-17 minutes, until they are slightly golden.
-Remove from the oven, let cool on the baking sheet (this helps to keep them cooking) for 5 minutes.
-In a small bowl combine the powdered sugar and 1/2 the lemon juice, adding in more as you mix. Once you get to the right consistency stop adding in juice. You want it to be just runny.
-Once the scones are completely cool you can glaze them. Use a fork to drizzle on a little glaze STOP, wait a few minutes and drizzle some more, stop again and repeat. (If you put it all on at once you will end up with a pool of glaze on the parchment paper)
Nutrition information for Lemon Blueberry Scones:
Each scone has:
- Calories: 180
- Fat: 3.5
- Fiber: 2
- Protein: 3
- Carbs: 34