RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes

Bread Recipes 4SCONE RECIPES >>>>> >  Blueberry Lemon Scones



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


Prep Time: 15 minutes
Servings: 12

• No-stick cooking spray
• 2 2/3 cups all purpose flour
• 1/2 cup sugar, plus 2 tablespoons (divided)
• 1/2 cup dried blueberries
• 2 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 container (8 ounces) low fat lemon yogurt
• 1/3 cup Dried Plum Puree or 1 jar (2.5 ounces) baby food plums
• 3 tablespoons butter, melted
• 1 tablespoon freshly grated lemon rind
• 2 teaspoons vanilla extract
• 1/4 teaspoon ground nutmeg

Heat oven to 400°F.

Lightly coat large baking sheet with no-stick cooking spray; set aside.

In large bowl, combine flour, 1/2 cup of the sugar, the blueberries, baking powder and salt; set aside.

In small bowl, whisk together yogurt, Dried Plum Puree, butter, lemon peel and vanilla.

Add to dry ingredients and stir together with rubber spatula to form a dough that just holds together.

Turn dough out onto lightly floured surface and pat it into a 10-inch circle.

Combine the remaining 2 tablespoons sugar with nutmeg and sprinkle evenly over the dough.

Pat the sugar mixture gently.

Cut circle into 12 wedges with sharp knife.

Space scones about an inch apart on prepared baking sheet; bake 15 to 17 minutes or until scones are a rich golden brown and cracked on tops.

Transfer to cooling rack; let cool slightly. Serve warm.

DRIED PLUM PURÉE: (Makes 1/2 cup)
In food processor container, combine 2/3 cup (4 ounces) pitted dried plums and 3 tablespoons water; process on and off until finely chopped. 

Nutritional Information (per serving)
Calories  202 
Cholesterol  9mg 
% of Calories from Fat  15% 
Fat  3g 
Sodium  190mg 
Carbohydrates  39g 
Protein  4g 
Fiber  2g 

California Dried Plum Board -

Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2016 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.



  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages