Blueberry Lemon Scones

By McCarleyRHLAC

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
• 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

Details

Servings 10
Adapted from skinnyms.com

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.