Low Calorie Lemon Berry Scone Food

LEMON DROP BLUEBERRY SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease a large baking sheet.
• Combine flour, sugar, baking powder, 1 teaspoon lemon zest, baking soda, and salt in a large bowl.
• Mix together lemon yogurt, butter, and egg in a separate bowl. Stir yogurt mixture into flour mixture until just moistened. Fold blueberries into mixture.
• Drop batter by heaping tablespoons 2 inches apart on the prepared baking sheet.
• Bake in the preheated oven until lightly browned, 15 to 18 minutes.
• Meanwhile, stir together confectioners' sugar, lemon juice, and 1/2 teaspoon lemon zest in a small bowl until glaze is smooth.
• Drizzle glaze over warm scones and serve.

LOW CALORIE LEMON BERRY SCONE

Steps:

• Heat oven to 375°F.
• Mix the 2 cups flour, 4 teaspoons baking powder, 1 teaspoon salt and, 1/4 cup Splenda in a mixing bowl.
• Add lemon substitute.
• Add egg and milk and work it into the other ingredients gently yet at a speedy pace with hands.
• Add berries and gently fold.
• Pat or roll dough to desired shape (7-10 pieces).
• Brush with milk and sprinkle with Splenda if desired.
• Bake 10-18 minutes or until lightly brown.
• DO NOT OVER BAKE!

BLUEBERRY SCONES

Steps:

• Heat oven to 200C/180C fan/ gas 6 and line a baking tray with parchment. To make the scones, put the flour, baking powder, sugar and lemon zest in a large bowl and mix together to combine. Add the butter and use your fingers to rub into the flour until the mixture resembles coarse breadcrumbs (don't rub too thoroughly; some larger lumps are preferable). Add the blueberries and toss together.
• In a small jug, mix together the cream, vanilla and eggs, and pour into the mixture. Use a cutlery knife to stir together until the mixture starts to form a dough. Tip onto the work surface and use your hands to gently knead until the dough just comes together. Lightly flour your work surface and flatten the dough into a disc about 2.5cm thick. Use a sharp knife to cut it into eight triangles.
• Transfer the scones to the prepared baking tray. Beat the remaining egg, then lightly brush it over the top of each scone. Bake in the oven for about 20-25 mins or until deep golden brown. Will keep for up to 3 days in an airtight container.

LOW-FAT BLUEBERRY SCONES (USING HEART HEALTHY BISQUICK MIX)

Steps:

• NOTE: I make these scones using the "Bisquick Heart Healthy" lower fat product, but the nutrition content stated is for Standard Bisquick.
• In a large bowl, gently toss Bisquick Mix, sugar and blueberries. If you have a fresh lemon, you can also add 1 t. lemon ZEST for a great flavor boost. Set aside dry mixture.
• In a 1 cup measure, whisk milk and egg together.
• Pour liquids into Bisquick bowl and use a fork to mix things together gently. Use a large cookie scoop to portion out 8 dollops of dough onto parchment paper.
• Use wet fingers to flatten each scone slightly.
• Bake 400 degrees for 10 minutes or until edges are browning.
• Glaze: Mix lemon juice with Confectioners Sugar to achieve a thin consistency. Drizzle over cooled scones.
• NOTE: Due to low fat content, these probably won't freeze very well, so make them and eat them!

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!