Healthy Blueberry Lemon Oat Scones
Try this Healthy Blueberry Lemon Oat Scones recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 16
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 2 egg yolks
- 1/4 cup confectioners' sugar
- 2 tablespoons lemon juice
- 2 teaspoon baking powder
- 3 tablespoons sugar
- 1/2 cup oat flour
- 1/2 tablespoon lemon juice
- 1/4 teaspoon grated lemon zest
- 5 tablespoon cold butter
- 1 cup greek yogurt (i used dannon light & fit vanilla)
- 1 cup blueberries fresh or frozen (if frozen do not unthaw)
- Carbohydrate 9.3765860625 g
- Cholesterol 51.028125 mg
- Fat 10.0319975 g
- Fiber 0.516311266448069 g
- Protein 1.216127 g
- Saturated Fat 6.1435955 g
- Serving Size 1 1 scone (39g)
- Sodium 120.1912625 mg
- Sugar 8.86027479605193 g
- Trans Fat 0.713587374999998 g
- Calories 130 calories
Combine flour, sugar, baking powder salt and baking soda. Cut in the butter until the mixture is crumbly.In a small bowl, combine the yogurt and eggs yolks. Add with the lemon juice to the crumb mixture.Stir in blueberries until just blended.Turn dough onto a floured surface, knead gently 8-10 times. Pat into a 9-inch circle. Cut into 4 4-inch circles. Place each circle on an ungreased baking sheet. Cut 4 wedges in each circle, but do not separate.Bake 425°, 15-18 minutes, or until the scones are golden brown.Cool on a wire rackOnce the scones are cool, prepare the glaze.Combine the confectioners' sugar, lemon juice, and lemon zest in a small bowl.Drizzle over the scones using a spoon.
