Wednesday, March 29, 2017

Lemon Blueberry Scones


I am seriously on a scone kick these days!  After the success of the Orange Cranberry Scones I was excited to try a variation of that recipe using two flavors that I love together.  Lemons and blueberries.

Lemon Blueberry Scones

2 cups whole wheat flour
1/4 cup sugar
1 Tbs. baking powder
1/2 tsp. salt
Zest of one lemon
1/4 cup all vegetable shortening
1 cup of frozen blueberries (or 1/4 cup dried blueberries)
Juice of one lemon, plus water to make 1 cup
1 tsp. vanilla

Whisk first six ingredients together really well, then thoroughly work in the shortening.  Toss the frozen blueberries in the flour mixture to coat them.

Juice the lemon and add enough water to equal one cup of liquid.  Stir in vanilla and add to dry ingredients.  Mix to combine.  Dough will be fairly wet.

We ate the scones before I got them photographed, but here is the dough 😏

On a well floured surface carefully work in enough flour to easily pat out the dough into a circle approximately 3/4" thick.  Don't overwork the dough or else the blueberries will make the dough turn purple.  Cut out scones with a biscuit cutter and place on a lightly oiled baking sheet making sure they don't touch.  Bake in a preheated 400° oven for 15 to 18 mins.

Glaze

3 Tbs. powdered sugar
1 tsp. water or lemon juice

Mix up glaze.  Remove baked scones from oven and drizzle across the top of each one.

Makes 12 scones

The glaze is completely optional and you could leave it off, but it is really good.  Once again I really like that these scones are moist and fluffy so no need to add a smear of butter or jam.  so, if you are looking to cut some fat and calories from your diet without sacrificing flavor this scone recipe is a good one for that too.

I can't decide which recipe is better.  I really like them both!


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