Suzanne Hollander, MS, RD

As a dietitian, home cook, and enthusiast of all-things-delicious, I'm often asked, "so what do YOU eat?" Here's a blog to answer that very question! My hope is that you'll find (even just a little) inspiration from some of my favorite recipes, restaurants, party-ideas and food musings for your own happy, healthy, food-loving lifestyle.

Thursday, May 29, 2014

Blueberry Lemon Scones

Blueberries are finally in season! And here they shine in yummy scones. Using seasonal fruit in baked goods adds natural sweetness, so you can cut back quite a bit on the sugar without compromising flavor. 

The Nutrition Rundown: A scone from a standard coffee shop may run as high as 500 calories. This perfectly-portioned, whole grain version gets flavor from fresh fruit instead of refined sugar.

Blueberry Lemon Scones
Makes ~10 scones
2 cups whole wheat flour
3 Tbs sugar
2 tsp baking powder
1/2 tsp baking soda
5 Tablespoons chilled butter
1 cup blueberries
6oz plain yogurt
Zest of 1 lemon
Juice of 1/2 lemon
1 egg

  1. Preheat oven to 400 degrees. 
  2. In large bowl (or bowl of standing mixer) whisk together flour, sugar, baking powder, and baking soda. Cut butter into dry ingredients. Mix with whisk attachment or with electric mixer until butter is about pea-sized.  
  3. In separate bowl, mix together yogurt, lemon zest, lemon juice, and egg. Stir into dry ingredients until just combined. 
  4. Flour work surface, and knead dough (it will be difficult to knead). Pat into circle ~1/2 inch thick. Cut into ~10 triangles. 
  5. Transfer scones to baking sheet and bake for 12-15 minutes at 400 degrees. Cool on wire rack. 

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