Lower Fat Lemon-Blueberry Scones

READY IN: 30mins
YIELD: 16 scones




  • For Scones:
  • Preheat oven to 400 F and cover a cookie sheet with parchment.
  • 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.
  • Cut up butter into small pieces, and place in freezer while completing the rest of the steps.
  • Put both flours, sugar, baking powder, salt, and lemon zest in the bowl of a food processor, and process until mixed.
  • In a small bowl, beat egg, vanilla, and buttermilk together. Set aside.
  • Add cream cheese and butter to the dry ingredients in the food processor. Pulse until the mixture forms large crumbs.
  • 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.
  • 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.
  • Flour your counter top liberally, and dump dough out. Gently toss the dough in the flour to make it easier to work with.
  • Gently knead in the blueberries (I use frozen and keep them frozen right up until this step), being careful not to overwork the dough.
  • Half the dough, and press each into a small circle. Then cut each circle into eight wedges. Place the wedges on the cookie sheet.
  • If you wish (and I do) sprinkle each scone with a bit of sugar.
  • Bake for 15 minutes or until lightly golden.
  • For Lemon Drizzle:
  • Place powdered sugar and salt into a small bowl and mix well.
  • Add the remaining lemon juice from the scone recipe one tablespoon at a time, and mix well until a loose glaze forms.
  • To serve, pour drizzle over each scone and enjoy!