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Lemon Blueberry Scone
Course
Breakfast
Cuisine
American
Keyword
Lemon Blueberry Scone
Prep Time
15
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
30
minutes
minutes
Servings
8
Calories
225
kcal
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.
Nutrition
Calories:
225
kcal
|
Carbohydrates:
33
g
|
Protein:
6
g
|
Fat:
9
g
|
Saturated Fat:
5
g
|
Cholesterol:
22
mg
|
Sodium:
53
mg
|
Fiber:
3
g
|
Sugar:
8
g