Baking: Cakes, Cookies, Muffins: Blueberry Lemon Scones

Given a Recipe Makeover, these lighter scones are a delightful addition to "a spot of tea"!
Per serving: 3g fat and 9mg cholesterol.
Saves: 4g fat and 26mg cholesterol over the traditional scone.

Author: California Dried Plum Board - www.californiadriedplums.org
Date: December 26, 2012

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

Serves: 12 person(s)
Yield: 12 x scones

Preparation Time: 20 mins
Cooking Time: 15 mins

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!

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 low-fat whipped cream, Ricotta Cream, or Cashew Cream (recipe links below).

Serving suggestions are not included in the nutritional analysis.

Related Recipes:

Cashew Cream
Ricotta Cream