Low-Fat Blueberry Scones
Low fat scones that are tender and delicious! Studded with blueberries and flavored with just a touch of lemon zest, these are delicious!
Nutrition Facts
Ingredients
Instructions
Heat oven to 425°F with rack set in middle position. Line a baking sheet with parchment paper; set aside.
Grate 4 tablespoons frozen butter on a large-hole grater; transfer to a bowl and freeze. Place blueberries in freezer until needed.
Whisk together milk and Greek yogurt; refrigerate.
Whisk flour, sugar, baking powder, baking soda, salt, and lemon zest in medium bowl.
Add frozen butter to flour mixture and toss with fingers until thoroughly coated.
Add milk mixture to flour mixture and, using a spatula, fold until just combined. Transfer dough to a well-floured work surface. Dust dough with flour and knead until it forms a rough ball, 8 to 10 times, adding flour as needed to prevent sticking.
Roll dough out into a rough 12-inch square. Fold dough into thirds (like a letter). Lift ends of dough and fold into thirds again to form a 4-inch square. Transfer dough to plate lightly dusted with flour and freeze 5 minutes.
Remove dough from freezer and transfer to floured work surface. Roll out into a 12-inch square.
Sprinkle blueberries evenly over surface of dough and lightly press into dough.
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Continue Reading at Zestfulkitchen →Chef's Notes
Storage:
Any leftover blueberry lemon scones simply store in an airtight container at room temperature for up to 4 days. We love to toast them in the oven for a ew minutes before serving.
Baked scones also freeze well too for up to 2 months. Just thaw on the counter until you’re ready to enjoy.
To make these in advance, you can prepare the scone dough the day before and keep in the refrigerator until you are ready to bake.
If you want to prepare the dough and freeze it prior to baking, this also works well. Place unbaked scones on prepared baking sheet and freeze until solid. Transfer frozen scones to a resealable zipper-lock freezer bag and store for up to 2 months.
When ready to bake, transfer frozen scones to prepared baking sheet (do not thaw) and bake at 375ºF and bake for about 50 minutes until tops and bottoms are brown. You’ll have a freshly baked scone every time!
Expert Tips:
Keep your cold ingredients very cold. This is the key tip to success with scones. Making sure the ingredients are chilled creates the tender, flaky layers on the inside and crunch outside.
Grating cold butter on a large-hole box grater allows you to incorporate the butter into the flour quickly without overworking the dough and creating too much gluten. This is especially important when making low-fat scones because we want to create the least amount of gluten as possible and keep them tender (without having to rely on fat).
Don’t over-mix the dough, this will create dense and chewy blueberry scones. You want to mix until everything is just combined an you see flecks of butter.
If you don’t have buttermilk, simply mix 1 cup whole milk with 1 tablespoon lemon juice. Let is sit for 10 minutes and buttermilk is formed!
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