Blueberry Lemon Scones 

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Serves: 12 person(s)

Preparation Time: 20 mins
Cooking Time: 15 mins

Yield: 12 x scones

These lighter scones are a delightful addition to "a spot of tea"!
Per scone: 3 g fat and 9 mg cholesterol
Saves: 4 g fat and 26 mg cholesterol over traditional blueberry scones!

Suggestions:

Tea and scones are a fun way to introduce children to tea parties!

Ingredients:

Blueberry Lemon Scones lighten the fat and cholesterol by replacing the egg, extra butter and half-and-half cream with low-fat yogurt and plum purée. Adding the flavor of lemon further perks up these tasty treats!

To learn more about recipe makeovers see CalorieKing's library article "Smart Substitutes: Your Guide to Low-Calorie Cooking Alternatives".

Recipe Makeover
1 non-stick cooking spray 2 2/3 cup all-purpose flour 1/2 cup + 2 Tbsp. sugar, divided 1/2 cup dried blueberries 2 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 8 oz lowfat lemon yogurt 1/3 cup Dried Plum Purée or 1 jar (2.5 oz) baby food plums 3 Tbsp butter, melted 1 Tbsp freshly grated lemon peel 2 tsp vanilla extract 1/4 tsp ground nutmeg

Traditional Recipe
2 1/2 cup all-purpose flour 1/2 cup sugar 3/4 cup blueberries 1 Tbsp baking powder 1/4 cup butter 1 cup half-and-half 1/2 tsp salt 1/2 tsp baking soda 1/3 cup confectioners' sugar (or powdered sugar) 1 large egg

Directions:

SCONES: Preheat 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 Purée, 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 in preheated oven 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 PUREE: In food processor container, combine 2/3 cup (4 ounces) pitted dried plums and 3 tablespoons water; process on and off until finely chopped (makes 1/2 cup).

Variations:

Can top with fruit spread and lowfat whipped cream, Ricotta Cream or Cashew Cream (recipe links below).

Serving suggestions are not included in the nutritional analysis.

Author:

California Dried Plum Board
CA Dried Plum Board

Related Recipes:

Cashew Cream
Ricotta Cream