Blueberry scones are a coffee shop classic–they’re slightly sweet, slightly soft and cakey, and a perfect companion to a morning cup up coffee. The pops of sweetness from fresh blueberries mixed with the brightness of the lemon zest and are a classic combination you and your family will love. Best part? These real-deal sized scones are only 5 WW SP per blueberry scone!
Servings: 8 Author: Ed
- 2 cup self-rising flour
- 1 tbsp baking powder
- 3 tbsp sugar
- 2 tbsp butter cold or frozen and cut into pea-sized cubes
- Lemon zest from one lemon
- 1 cup nonfat Greek yogurt
- 1 egg
- 1/4 cup cashew milk (or preferred milk) + 1 tbsp to brush on top
- 1 tsp vanilla
- 1 cup blueberries
- 1 tsp turbinado sugar
- 1/4 cup powdered sugar
- 2 tsp lemon juice
- Sift together flour, baking powder, and sugar. Stir in butter and lemon zest and incorporate the butter into the flour mixture.
- In a separate bowl, mix yogurt, egg, ¼ cup cashew milk, and vanilla.
- Make a well in the dry bowl, and pour the wet mixture into the middle. Use a rubber spatula to mix the ingredients together. Try to mix just enough to fully incorporate and not over mix.
- Once the ingredients are mixed and shaggy (similar to my biscuit dough), pour in the blueberries and fold them into the dough.
- Lightly flour a cutting board, dump out the dough, and shape into a disk. The dough should be roughly 1 inch high and 9 inches wide.
- Cut the dough into 8 equal triangles. Place triangles about 2 inches apart on a baking sheet lined with parchment paper (or sprayed with cooking spray).
- Brush the tops with cashew milk and sprinkle turbinado sugar. Give the tops a spritz of cooking spray for safe measure. Refrigerate scones until the oven is preheated.
- Bake for 20-25 minutes at 400 until the tops are golden.