Jul 04

I’m a Big Fat Liar! (a.k.a Blueberry Lemon Scones!)

Posted by Katie on Jul 04 2012 at 06:00 am

GASP.

I know I said I was done with the berry recipes but I just HAD to share one more with you.  I know, I know…Just as the title of my post suggests, I am a big fat liar.  Get over it.

This is a recipe for blueberry lemon whole grain scones and I’m going to be frank with you, THEY SUCK.

Not because they are absolutely disgusting (because why would I be sharing the recipe then??) but because they are so delicious this weekend I found myself in a similar situation as my good friend Miranda:

httpv://www.youtube.com/watch?v=xfk5iseN87k

I love that scene.

In fact I’ve been in that situation more times than I care to admit ;)

Anyway this recipe (adapted slightly from Cookie & Kate’s) is made with (among other ingredients) whole grain flours, fresh blueberries, freshly zested lemons, soy milk and honey greek yogurt!

They have a beautiful moist crumbliness (why does that not seem like a word to me right now?) and a perfectly buttery flavour, just as a scone should!

If you don’t want to be kicked in the face with fresh lemon flavour, just zest one lemon instead of two!

…But who doesn’t love to be kicked in the face with fresh lemon flavour?

I rest my case.

If you find yourself in the same predicament as Miranda after baking these scones, don’t say I didn’t warn you.

Blueberry Lemon Scones
Print
Recipe type: Breakfast, Snack, Dessert
Author: Katie
Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Serves: 8
A refreshingly healthy scone that is beautifully buttery, fluffy yet crumbly and dense with a slight sweetness thanks to the blueberries and coconut sweetener!
Ingredients
  • 1 1/2 cups kamut flour (but any type of flour would work!)
  • 1/2 cup whole wheat flour
  • 1 tablespoon baking powder
  • 3 tablespoons coconut sweetener plus more for sprinkling on top (or whatever sweetener you desire!)
  • 1 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 5 tablespoons cold earth balance butter spread
  • zest of two lemons (or one if you just want a subtle lemon essence!)
  • 1 cup blueberries
  • 1/2 cup honey greek yogurt
  • 1/2 cup original soy milk (or whatever milk you desire!) plus extra for brushing the scones before baking.
Instructions
  1. Preheat oven to 425 degrees F.
  2. Line a baking pan with parchment paper or tin foil.
  3. In a medium sized mixing bowl whisk together flours, baking powder, sugar, cinnamon and salt.
  4. Add the butter in small pieces and using your hands work it into the flour mixture until a course meal texture forms.
  5. Add the lemon zest, blueberries, honey greek yogurt and soy milk and stir (using a spoon) together to form a dough.
  6. Turn the dough out onto a floured surface and gently form in to a medium sized circle that is about 1-inch thick.
  7. Using a pizza cutter slice the dough into 8 wedges.
  8. Transfer the scones to the prepared baking sheet.
  9. Using a pastry brush, brush scones with soy milk and sprinkle coconut sugar on top. LESS IS MORE folks!
  10. Bake for about 15 minutes or until lightly golden around the edges.
  11. Allow to cool and enjoy!

First Step:
Preheat oven to 425 degrees F.
Second Step:
Line a baking pan with parchment paper or tin foil (lightly oiled).
Third Step:
In a medium sized mixing bowl whisk together flours, baking powder, sugar, cinnamon and salt.
All mixed up!
Fourth Step:
Add the butter in small pieces and using your hands work it into the flour mixture until a course meal texture forms.
All mixed up!
Fifth Step:
Add the lemon zest, blueberries, honey greek yogurt and soy milk and stir (using a spoon) together to form a dough.
All mixed up!
Sixth Step:
Turn the dough out onto a floured surface and gently form in to a medium sized circle that is about 1-inch thick.
Seventh Step:
Using a pizza cutter slice the dough into 8 wedges and transfer the scones to the prepared baking sheet.
Eighth Step:
Using a pastry brush, brush scones with soy milk and sprinkle coconut sugar on top. LESS IS MORE folks!
Ninth Step:
Bake for about 15 minutes or until lightly golden around the edges.
Enjoy naked:
Or perhaps topped with some of the best natural strawberry jam in the world?
Happy Wednesday dear friends.

Tags: ,

7 responses so far It's MY Time to Shine

7 Responses to “I’m a Big Fat Liar! (a.k.a Blueberry Lemon Scones!)”

  1. Hilary says:
    July 4, 2012 at 8:40 pm

    Another delicious-looking scone recipe…you’re on a roll!

    Reply
  2. Shannon~My Place In The Race says:
    July 6, 2012 at 8:02 am

    Hahahaha! I forgot about that scene. Tooooo funny!

    Reply
  3. » Browned Butter Peach Scones says:
    August 7, 2012 at 6:09 am

    [...] [...]

    Reply
  4. Janet says:
    September 3, 2012 at 10:04 pm

    Hey, Katie! I tried the Blueberry Lemon Scone recipe this weekend … OUT OF THIS WORLD YUMMY! And I only used one lemon. (That’s all I had in the fridge.) Can’t wait to try it with two. This is my new favourite treat, so thanks!

    Reply

Leave a Reply

Rate this recipe: