Blueberry Lemon Scones

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.


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Serves: 12 person(s) Change

Preparation Time: 20 mins
Cooking Time: 15 mins

Yield: 12 x scones

Heart-Friendly Recipe Diabetes-Friendly Recipe Low-Carb Recipe High-Calcium Recipe

About this Recipe Makeover

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!

Ingredients Show Makeover Show Traditional

  • 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
  • 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


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).


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.


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

Thanks to California Dried Plum Board -

Nutritional Info (per serving)

CALORIES 202 cals
Kilojoules 846 kJ
Fat 3.0 g
Saturated Fat 2.0 g
Cholesterol 9 mg
Sodium 235 mg
Carbohydrates 39.0 g
Fiber 2.0 g
Total Sugars 14.5 g
Protein 4.0 g
Calcium 80.0 mg
CALORIES 213 cals
Kilojoules 892 kJ
Fat 7.0 g
Saturated Fat 4.0 g
Cholesterol 35 mg
Sodium 245 mg
Carbohydrates 34.0 g
Fiber 1.0 g
Total Sugars 15.0 g
Protein 4.0 g
Calcium 83.0 mg
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