Brunch

Lemon-Blueberry Scones is for Breakfast.

Lemon-Blueberry Scones takes 20 minutes to prepare.

Lemon-Blueberry Scones takes 15 minutes to cook.

Lemon-Blueberry Scones makes 10 servings.

The ingredients for Lemon-Blueberry Scones are:

1 1/4 cups whole grain pastry flour
1 1/4 cup whole oats, grind into 1 cup
1/2 cup nonfat dry milk
1 tablespoon flax seed, grind into 2 tablespoons
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup low-fat plain yogurt
1/4 cup honey
2 tablespoons oil
2 tablespoons lemon juice
1 teaspoon lemon zest
1 cup fresh blueberries (can use partially thawed frozen)

Here is how you make Lemon-Blueberry Scones:

1. Preheat the oven to 400 degrees F. Lightly coat a baking sheet with cooking spray. 2. Whisk together the flour, oats, dry milk, flax seed, baking powder, baking soda, and salt in a large bowl. 3. Stir together the yogurt, honey, oil, lemon juice, and lemon zest in a measuring cup.4. Make a well in the center of the flour mixture and stir in the yogurt mixture. Add the blueberries and stir just until blended. 5. Drop batter onto prepared baking sheet using a large (1/4 cup) ice cream scoop to make 10 scones. Bake 12-15 minutes until lightly browned and firm.Number of Servings: 10Recipe submitted by SparkPeople user CHRISTYK08.

The nutritional information for Lemon-Blueberry Scones is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 169.1

• Total Fat: 4.4 g
• Cholesterol: 1.0 mg
• Sodium: 300.4 mg
• Total Carbs: 29.5 g
• Dietary Fiber: 3.6 g
• Protein: 5.1 g