Low Calorie Lemon Berry Scone Recipes

LEMON BLUEBERRY SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper and set aside.
• Combine flour, sugar, baking powder, lemon zest, salt, and baking soda in the bowl of a food processor. Pulse 3 or 4 times to mix. Add butter and pulse until mixture resembles coarse crumbs, 20 to 25 times. Pour mixture into a large bowl. Fold in blueberries, making sure they are well coated with the dry ingredients.
• Beat 1/2 cup heavy cream, egg, and lemon juice together using a fork in a small bowl. Stir into flour mixture and mix just until slightly moistened.
• Turn dough out onto a well floured surface. Gather dough in a circle using floured hands, kneading only slightly to incorporate any remaining dry ingredients. Flatten dough into a 9-inch round disc; cut disc into 8 triangles. Transfer scones using a bench scraper to the prepared baking sheets (4 scones per baking sheet). Brush scones with 2 tablespoons heavy cream.
• Bake in the preheated oven until light brown, 20 to 23 minutes. Remove from the oven and let cool completely, about 30 minutes.
• Mix powdered sugar and lemon juice together in a small bowl. Transfer to a small resealable plastic bag; snip the corner off of the bag using scissors, and drizzle cooled scones with glaze.

LOWER FAT LEMON-BLUEBERRY SCONES

Steps:

• For Scones:.
• Preheat oven to 400 F and cover a cookie sheet with parchment.
• Zest the two lemons and set aside, then juice both lemons and place in a separate bowl. You'll be using the juice in both the scones and the drizzle.
• Cut up butter into small pieces, and place in freezer while completing the rest of the steps.
• Put both flours, sugar, baking powder, salt, and lemon zest in the bowl of a food processor, and process until mixed.
• In a small bowl, beat egg, vanilla, and buttermilk together. Set aside.
• Add cream cheese and butter to the dry ingredients in the food processor. Pulse until the mixture forms large crumbs.
• Add one tablespoon of reserved lemon juice (save the remaining juice for the drizzle) to the mixture in the food processor and pulse a few times.
• While pulsing the processor, add the egg, vanilla and buttermilk mixture to the rest of the mix in a slow steady stream. Continue to mix until it all holds together. The dough is a bit softer than some scone recipes. It may stick a bit, but don't be alarmed.
• Flour your counter top liberally, and dump dough out. Gently toss the dough in the flour to make it easier to work with.
• Gently knead in the blueberries (I use frozen and keep them frozen right up until this step), being careful not to overwork the dough.
• Half the dough, and press each into a small circle. Then cut each circle into eight wedges. Place the wedges on the cookie sheet.
• If you wish (and I do) sprinkle each scone with a bit of sugar.
• Bake for 15 minutes or until lightly golden.
• For Lemon Drizzle:.
• Place powdered sugar and salt into a small bowl and mix well.
• Add the remaining lemon juice from the scone recipe one tablespoon at a time, and mix well until a loose glaze forms.
• To serve, pour drizzle over each scone and enjoy!