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    You are in: Home / Recipes / Lower Fat Lemon-Blueberry Scones Recipe
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    Lower Fat Lemon-Blueberry Scones

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    missifish's Note:

    I've been making scones for a while now, but I always feel awful putting in the required amount of butter. These are made lower fat by subbing some of the butter with low fat cream cheese, and they come out just as delicious as their fully loaded cousins. I think the drizzle is mandatory, but my husband likes them without. Lemons and blueberries are no joke!

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    Ingredients:

    Serves: 8

    Yield:

    scones

    Units: US | Metric

    For Scones

    For Lemon Drizzle

    Directions:

    1. 1
      For Scones:.
    2. 2
      Preheat oven to 400 F and cover a cookie sheet with parchment.
    3. 3
      Zest the two lemons and set aside, then juice both lemons and place in a separate bowl. You'll be using the juice in both the scones and the drizzle.
    4. 4
      Cut up butter into small pieces, and place in freezer while completing the rest of the steps.
    5. 5
      Put both flours, sugar, baking powder, salt, and lemon zest in the bowl of a food processor, and process until mixed.
    6. 6
      In a small bowl, beat egg, vanilla, and buttermilk together. Set aside.
    7. 7
      Add cream cheese and butter to the dry ingredients in the food processor. Pulse until the mixture forms large crumbs.
    8. 8
      Add one tablespoon of reserved lemon juice (save the remaining juice for the drizzle) to the mixture in the food processor and pulse a few times.
    9. 9
      While pulsing the processor, add the egg, vanilla and buttermilk mixture to the rest of the mix in a slow steady stream. Continue to mix until it all holds together. The dough is a bit softer than some scone recipes. It may stick a bit, but don't be alarmed.
    10. 10
      Flour your counter top liberally, and dump dough out. Gently toss the dough in the flour to make it easier to work with.
    11. 11
      Gently knead in the blueberries (I use frozen and keep them frozen right up until this step), being careful not to overwork the dough.
    12. 12
      Half the dough, and press each into a small circle. Then cut each circle into eight wedges. Place the wedges on the cookie sheet.
    13. 13
      If you wish (and I do) sprinkle each scone with a bit of sugar.
    14. 14
      Bake for 15 minutes or until lightly golden.
    15. 15
      For Lemon Drizzle:.
    16. 16
      Place powdered sugar and salt into a small bowl and mix well.
    17. 17
      Add the remaining lemon juice from the scone recipe one tablespoon at a time, and mix well until a loose glaze forms.
    18. 18
      To serve, pour drizzle over each scone and enjoy!

    Ratings & Reviews:

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    Nutritional Facts for Lower Fat Lemon-Blueberry Scones

    Serving Size: 1 (99 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 271.6
     
    Calories from Fat 58
    21%
    Total Fat 6.5 g
    10%
    Saturated Fat 3.5 g
    17%
    Cholesterol 37.6 mg
    12%
    Sodium 362.2 mg
    15%
    Total Carbohydrate 49.4 g
    16%
    Dietary Fiber 2.5 g
    10%
    Sugars 24.4 g
    97%
    Protein 5.6 g
    11%

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