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Lemon Blueberry Scone

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These light and tender lemon blueberry scones are loaded with fresh blueberries and refreshing lemon zest perfect for breakfast or brunch.

Lemon Blueberry Scone Up Close.
Lemon Blueberry Scone Up Close.

Lemon Blueberry Scone

1 from 2 votes
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Course: Breakfast
Cuisine: American
Keyword: Lemon Blueberry Scone
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8
Calories: 225kcal

Ingredients

  • 1 cup flour, whole wheat
  • 1 cup flour, all-purpose
  • 1 tablespoon baking powder
  • 3 tablespoon sugar
  • 1/8 teaspoon salt
  • 5 tablespoon butter, unsalted
  • 1 cup blueberries
  • 1 tbsp lemon zest
  • 1/2 cup Greek yogurt, plain
  • 1/2 cup buttermilk

Instructions

  • Preheat oven to 425° F.
  • In a mixing bowl, whisk together flours, baking powder, sugar, and salt.
  • Slice butter and drop into dry ingredients. Use a pastry blender or the back of a large fork to cut the butter and mix it into the flour.
  • Mix in yogurt and milk, and lemon zest.
  • Gently fold in blueberries. Use your hands to knead if necessary.
  • Break dough into 8 even pieces and form into a ball shape.
  • Place on a baking sheet covered in parchment paper or foil.
  • Sprinkle the top of the dough with a bit of sugar, and bake for 15 minutes or until light brown.
  • Cool slightly before serving.
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Nutrition

Calories: 225kcal | Carbohydrates: 33g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 53mg | Fiber: 3g | Sugar: 8g

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