Photo: Ernest Porzi
Lemon Blueberry Scones Recipe
10 ingredients
20 min + 15 min
8
openrecipes
If you’ve been intimidated by baking scones, don’t be afraid to try this recipe. I was surprised at how easy it was to throw the ingredients together. Shaping and slicing the scones was easy, too. Make them for breakfast this weekend, and freeze the rest for later!
Estimated Nutrition (whole recipe, rough)
951
Calories
40g
Protein
22g
Fat
150g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Blueberry | 1 cup (148g) | 84 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/2 cups whole wheat pastry flour
- 1/2 cup whole wheat flour
- 1 tablespoon baking powder
- 3 tablespoons turbinado (raw cane) sugar, plus more for sprinkling on top
- 1/8 teaspoon salt
- 5 tablespoons cold unsalted butter
- zest of one lemon
- 1 cup blueberries (I used frozen but fresh would be even better!)
- 1/2 cup plain low fat Greek yogurt (I used 0% fat yogurt by Fage)
- 1/2 cup low fat milk (I used 2%)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By cookieandkate ·
Recipe sourced from
openrecipes