These Healthier Lemon Blueberry Scones with Lemon Cream Cheese Glaze were by FAR my most favourite scones! They are loaded with blueberry flavour, so soft and so delicious!
My friends, I was very impressed with how these scones came out. Like really impressed. So impressed I might be motivated to unpack my suitcase.
Wait, you didn’t catch that? Yes, my suitcase has not been unpacked. All of the dirty clothing has been washed, but I have a ton of clean clothes in it; it’s literally staring at me right now. Yes, I did go away in December.
Unpacking is a task I dread beyond all other tasks.
I get that I procrastinate. I spent all day on a tumblr blog I found about food blogging that was so specific to my particular food blogger issues (like how much you enjoy your food after taking photos, and how the other members of your household are waiting for you to finish taking photos). But this is a new level of procrastination. The worse part? I’ve been living out of it. Shamelessly, actively wearing new clothing. I guess I figured I would eventually make it through the entire suitcase until everything ended back up in my closet.
Like I said, these scones may have been that kicker that I needed. I was nervous because I tried to health-ify this recipe, and we all know what that can mean, but when I bit into it I literally gasped and said “ohmyglobtthiffisthoogood“.
Exactly like that.
These scones mean business. They are so so so moist, and packed with the flavours of lemon and blueberries. And I love me some lemon. I think the addition of the yogurt in place of fat made a huge difference in the moistness level that I loved completely, as well as making this seem even more suitable to chow down on of breakfast. I used half whole wheat flour and half pastry flour, which I think added even more tot he feel of a breakfast pastry over cake, making this a hearty and delicious meal. Umm, dessert. I mean breakfast. I had it for breakfast. No shame in my game.
It has yogurt, and fruit. Are you telling me that isn’t acceptable as breakfast? Exactly.
I will admit; the glaze had no healthification (why is this not a real word?). I just couldn’t do it, whether it was to liquify some sort of sugar substitute or something, I figured that with the way the rest of the scones were, a little glaze never hurt anybody.
Okay, maybe a lot of glaze. I may have
dipped mine in glaze added a bit more to mine after taking these pictures. Not that these even needed any glaze. I don’t mean to toot my own horn, but you have to try these. As January is nearing to an end (how did that happen so quickly?) give it a nod with a treat that won’t break you. You won’t regret it.
Healthier Lemon Blueberry Scones with Lemon Cream Cheese Glaze
Lemon Blueberry Scones
- 1 cup pastry or all-purpose flour
- 1 cup whole wheat flour
- 1 tablespoon brown sugar
- 1 tablespoon baking powder
- Pinch of salt
- Juice of 1 large lemon (about ? cup) and zest
- 4 tablespoons butter, cold and cubed
- 1/4 cup yogurt, plain or greek
- 1/2 cup 1% milk
- 1 large egg
- 1 tablespoon pastry or all-purpose flour
- 1 cup blueberries (fresh or frozen)
- 2 oz. cream cheese
- 3 tablespoons lemon juice
- 1/2 cup sifted powdered sugar
- Preheat oven to 375 degrees F and grease a cookie sheet.
- Whisk together the flour (except the 1 tablespoon), sugar, baking powder, lemon zest, and salt.
- Using a pastry/dough blender, cut in the butter until butter is incorporated except for a few spots of butter. You could also use a fork to cut the butter in.
- Add the lemon juice, yogurt, milk and egg in a separate bowl, mixing.
- Add this mixture to the dough and mix until it just comes together. The dough should be thick.
- In a separate bowl, toss the blueberries with the 1 tablespoon of flour to coat. Add the Stir in the blueberries carefully into the dough.
- Place dough unto cookie sheet and form into a circle, evening out the dough until it is about 1 inch thick.
- Cut the dough equally into 8 pieces (I usually cut in half, then into four, then six, then eight).
- Bake for 17 minutes.
- Transfer to a wire rack to cool and prepare glaze.
- Mix all the ingredients together until smooth (run through a food processor if necessary). If too runny, add 1 tablespoon at a time of powdered sugar. If too thick, add 1 teaspoon at a time of milk.
- Drizzle over the scones.
If you enjoyed these Scones, you’ll love these Blueberry Lemon Pancakes with Lemon Curd!
You’ll also swoon for these Burstin’ Blueberry Muffins!
Go check out all my breakfast recipes!