Monday, August 13, 2012

Blueberry Scones

About 3 weeks ago, I never made ANYTHING for breakfast, unless it was toast, a bowl of cereal, or the occasional eggs.  Now pretty much every day I make something and I love it!  Everything I have made has been so simple!  I never thought I would be making scones, ever, but here I am making them and they turned out great!!  Some of my other favorites have been the watermelon smoothie and pb, granola, banana, and strawberry in a tortilla shell! Delicious!

Here is the recipe from

  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 Tbsp baking powder
  • 3 Tbsp Sugar
  • 1/8 teaspoon salt
  • 5 Tbsp cold unsalted butter
  • zest of one lemon
  • 1 cup blueberries (fresh or frozen)
  • 1/2 cup plain low fat Greek yogurt
  • 1/2 cup low fat milk
  1. Preheat oven to 425 degrees F.
  2. Combine flours, baking powder, sugar and salt in a bowl and whisk together.
  3. Slice butter and drop into dry ingredients. If you have a pastry cutter, use it to cut the butter into the flour. If you don’t have a pastry cutter, use a fork to cut the butter into tiny pieces and mix it into the flour.
  4. Add blueberries and lemon zest and gently stir. You can use frozen blueberries, no thawing necessary.
  5. Gently mix in milk and yogurt. Eventually you’ll need to use your hands to knead the last of the flour into the dough.
  6. Form dough into a circle about that’s about an inch deep all around. Cut the circle into 8 slices.
  7. Separate slices and place on a baking sheet covered in parchment paper or foil.
  8. Sprinkle the tops of the scones with a bit of sugar.
  9. Bake for 15 minutes or until light brown.
Calories: 211; Fat: 7g; Carbs: 32g; Fiber: 3g; Protein: 4g

Makes 8 scones

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