Vegetarian

Lemon Blueberry Scones is for Breakfast.

Lemon Blueberry Scones takes 10 minutes to prepare.

Lemon Blueberry Scones takes 12 minutes to cook.

Lemon Blueberry Scones makes 26 servings.

The ingredients for Lemon Blueberry Scones are:

2 cups flour (all-purpose, whole wheat, white whole wheat; they all work)
1/3 cup sugar
2 tsp baking powder
1/2 tsp salt

1 (8 oz) carton lemon yogurt (NOT the whipped kind)
3-4 Tbsp extra virgin olive oil
1 egg, lightly beaten (egg whites work fine)
1 tsp grated lemon peel (or 1/2 tsp lemon juice)
1 cup fresh or frozen (unthawed) blueberries

Here is how you make Lemon Blueberry Scones:

In a large bowl, combine dry ingredients. In a small bowl, combine yogurt, egg, oil and lemon peel or juice. Stir wet ingredients into dry until just moistened. Fold in blueberries.Drop by tablespoonfuls onto a greased cookie sheet.Bake at 400 degrees F for 12-18 minutes or until lightly browned (13 minutes works for my oven).Optional glaze (not calculated into recipe)"1 Tbsp lemon juice1/2 tsp grated lemon peel1/2 cup powdered sugarCombine and drizzle over warm scones. Enjoy!Serving Size: Makes 26 sconesNumber of Servings: 26Recipe submitted by SparkPeople user GINNY3013.

The nutritional information for Lemon Blueberry Scones is:

• Servings Per Recipe: 26
• Amount Per Serving
• Calories: 79.8

• Total Fat: 2.7 g
• Cholesterol: 7.6 mg
• Sodium: 67.8 mg
• Total Carbs: 12.3 g
• Dietary Fiber: 0.4 g
• Protein: 1.9 g