Breakfast

Wheat Blueberry Lemon Scones is for Breakfast.

Wheat Blueberry Lemon Scones takes several minutes to prepare.

Wheat Blueberry Lemon Scones takes several minutes to cook.

Wheat Blueberry Lemon Scones makes 14 servings.

The ingredients for Wheat Blueberry Lemon Scones are:

1 c. whole wheat flour
1 c. white flour
1/3 c. sugar
2 tsp. baking powder
1 tsp. grated lemon peel
1/2 tsp. baking soda
1/4 tsp. salt
1 c. non fat/no sugar lemon yogurt (Dannon Light & Fit Lemon)
1 egg
1/4 c. butter, melted
1 c. fresh or frozen blueberries

Glaze:
1/2 c. Powdered sugar
1 T. lemon juice
1/2 tsp. grated lemon peel

Here is how you make Wheat Blueberry Lemon Scones:

In large bowl, combine the first six ingredients. In another bowl, mix the yogurt, egg and butter. Stir in to dry ingredients just until moistened. Fold in blueberries. Drop by heaping tablespoonfuls 2 inches apart onto a greased baking sheet. Bake at 400 degrees for 15 - 18 minutes or until lightly browned. Combine glaze ingredients; drizzle over warm scones. Makes 14 scones.Number of Servings: 14Recipe submitted by SparkPeople user CHANA27.

The nutritional information for Wheat Blueberry Lemon Scones is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 144.9

• Total Fat: 3.9 g
• Cholesterol: 24.1 mg
• Sodium: 170.5 mg
• Total Carbs: 25.3 g
• Dietary Fiber: 1.6 g
• Protein: 3.1 g