Not only are they the perfect treat to enjoy with a cup of your favorite coffee, but they will satisfy all of your taste buds, even on the go! These scones are the perfect way to incorporate some antioxidants into your diet while enjoying the delightful treat of a baked good. I recommend using fresh blueberries to get the full benefit of the fruit, but frozen would be ok too (I’m not a fan of frozen fruit). The zest of the lemon incorporates a subtle hint from this tangy fruit, which perfectly compliments the blueberries and whole wheat flour. This recipe is quick and easy and could be put to great use on a tranquil Sunday evening while you are preparing for the bustling week ahead.
1 cup of whole wheat flour
1 cup of all purpose flour
1 tablespoon of baking powder
¾ cup light brown sugar
5 tablespoons unsalted butter, cold
Zest of one lemon
1 cup of fresh blueberries
½ cup plain low fat greek yogurt
½ cup low fat milk
Pre heat oven to 425ºF. Combine the flours, baking powder, and sugar in a large bowl and whisk together. Thinly slice the butter and drop into the flour mixture. Stir in the blueberries and lemon zest; add the milk and greek yogurt into the mixture. Whisk well but you will eventually have to get your hands messy and knead the dough. On a cookie sheet lined with parchment paper form a circle that is about an inch deep. Cut the circle into 8 slices and separate on cookie sheet; sprinkle with some light brown sugar and bake for 15 minutes or until slightly golden.