Back when I first started chocolate & carrots, I posted these Lemon Blueberry Scones. They were delicious! And yesterday I was admiring the chocolate & carrots landing page and spotted the photo for the food section: lemon blueberry scones. It was the first photo of food I had taken in the lightbox that my husband made for me AND the photo was shot with my point-and-shoot, (pre-Canon 7D)…so the quality wasn’t at its best…poor thing.

Just didn’t do those scones justice. This got me thinking WAY too much about lemon blueberry scones. My mouth started to water and I knew I needed to make them again, except this time, make them even more healthy. 🙂 Good thing blueberries are almost in season and they just went on sale at my local grocery store. Fresh blueberries. YUM!

So here’s the revised and rephotographed Whole Wheat Lemon Blueberry Scones…

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Here’s what they looked like pre-oven:

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P.S. I couldn’t tackle these by myself, so I put four of them in an airtight container to munch on for the next couple of days and bagged up the rest and put them in the freezer. Now, when I have that Lemon Blueberry Scone Craving again, I have them right there. How’s that for instant gratification?!? 😉

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SAVE IT

Just for kicks, I decided to calculate the nutritional information:

Whole Wheat Lemon Blueberry Scones

These whole wheat lemon blueberry scones are a healthier twist on a classic treat, made with fresh blueberries and a hint of lemon zest. Perfect for breakfast or a snack, they can be frozen for later enjoyment.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 8 scones

Course: Breakfast, Snack

Cuisine: American

Ingredients Method Notes

Ingredients

1 1/2 cups whole wheat pastry flour
1/2 cup whole wheat flour
1 tablespoon baking powder
3 tablespoons cane sugar
1/8 teaspoon salt
5 tablespoons cold unsalted butter cut into tiny pieces (1/4 inch or smaller cubes)
zest of one lemon about 1 tablespoon
3/4 -1 cup blueberries
1/2 cup plain 0% fat greek yogurt I tend to lend towards Chobani or Fage
1/2 cup skim milk

Method

Preheat oven to 425°.
Combine flours, baking powder, sugar and salt in a bowl and mix with a knife until well blended.
Add butter to dry ingredients and mix until butter is spread throughout.
Add blueberries and lemon zest and gently stir.
Gently mix in milk and yogurt until you’re able to switch to kneading it with your hands.
Form dough into an 8 inch circle and cut into eight slices.
Separate slices and place on a baking sheet covered in non-stick foil.
Bake for 15 minutes or until light brown.