Welcome to Key Ingredient.
SEE MORE RECIPES!
Blueberry Lemon Scones PRINT
- YIELD: 10 Servings
Serving size: 1 scone | Calories: 239 | Total Fat: 8 g | Saturated Fats: 6 g | Trans Fats: 0 g | Cholesterol: 36 mg |Sodium: 132 mg | Carbohydrates: 33 g | Dietary fiber: 4 g | Sugars: 9 g | Protein: 7 g
Ingredients
| 2 | cups White Whole Wheat Flour |
| 1 | tablespoon baking powder, Argo brand is gluten free |
| ¼ | teaspoon sea salt |
| ½ | teaspoon cinnamon |
| 6 | tablespoons unrefined coconut oil, solid |
| 2 | large eggs, slightly beaten |
| ⅔ | cup low fat plain kefir or buttermilk |
| 1 | teaspoon vanilla |
| ⅓ | cup sucanat or coconut sugar (honey is an option) |
| Zest of 1 lemon | |
| 1 | cup fresh blueberries |
| Lemon Glaze | |
| 1 | tablespoon cornstarch |
| Dash of salt | |
| ¼ | cup freshly squeezed lemon juice |
| 2 | tablespoons honey |
| Zest of 1 lemon |
Directions
Preheat oven to 375 degrees.
Line a rimmed cookie sheet with parchment paper, set aside.
In a medium mixing bowl, whisk together dry ingredients. Using a fork, cut in coconut oil until it resembles coarse crumbs.
Whisk together in a medium mixing bowl, eggs, kefir, vanilla, sucanat and lemon zest. Fold blueberries into mixture. Add mixture to dry ingredients and stir just until combined.
Turn dough out onto a lightly dusted working surface. Knead one or two times. Use hands to shape dough into 1” thickness. Use a floured biscuit cutter and cut dough into10 biscuit shapes, place on parchment lined cookie sheet or (nonstick cookie sheet) and bake until golden, about 15-17 minutes. Allow to cool 5 minutes. Drizzle with lemon glaze. Enjoy warm!
To make lemon glaze: Combine cornstarch and salt in a medium saucepan. Slowly stir in juices and honey, stir until smooth. Add lemon zest and cook over medium heat until thick and glossy. Cool and drizzle over scones.
220
See more comments