Blueberry Lemon Scones
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
- 10
Ingredients
- 2 cups White Whole Wheat Flour
- 1 tablespoon baking powder, Argo brand is gluten free
- 1/4 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 6 tablespoons unrefined coconut oil, solid
- 2 large eggs, slightly beaten
- 2/3 cup low fat plain kefir or buttermilk
- 1 teaspoon vanilla
- 1/3 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
- 1/4 cup freshly squeezed lemon juice
- 2 tablespoons honey
- Zest of 1 lemon
Preparation
Step 1
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.