My obsession with scones continues. I just can’t think about much of anything else now for breakfast but scones. I have fallen head over heals for them. This is my latest flavor combination, blueberry and lemon. I remember the first time I had a blueberry and lemon dessert at a little lunch spot in Panama City called Sweet Magnolia’s. I haven’t been there in forever, but I still remember the comforting real southern classic food along with delicious sweet treats that were offered in the little dive of a restaurant.
But, back to the scones. For these scones I used Yoplait’s® new lactose free yogurt in vanilla. They yogurt made these scones super rich and heavenly. They had the same consistency of a scone made with real cream, but without all the added fat, or lactose. I also used dried blueberries in this recipe because it was what I had on hand, and I like the added flavor they bring, but you could certainly use fresh blueberries instead.
Yield: Serves 4
2 cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons lemon zest (or the zest of 2 lemons)
½ stick or ¼ cup soy margarine, or other non-dairy butter substitute, cut in pats
1 large egg
1 6 oz container Yoplait® Lactose Free Vanilla yogurt
¼ cup soy milk, or other non-dairy milk
4 oz or 1 cup dried blueberries
Preheat oven to 450°. Combine flour, baking powder, baking soda and salt in a large mixing bowl. Mix well. Add lemon zest and butter. Using a pastry knife or fork, incorporate the butter in the flour until it is grainy.
Add egg, milk, yogurt and berries. Mix until just combined. Use hands to finish incorporating flour into the dough.
Form a disc with the dough on a lightly floured surface and cut into 8 diamond shapes. Transfer scones to parchment paper or nonstick surface on a baking sheet. Bake at 450° for 14 - 15 minutes, or until golden brown.
Tips:
Fresh blueberries can be substituted for the dried blueberries in this recipe.
For even more of a sweet treat, drizzle scones with a lemon glaze. To make a simple lemon glaze, combine 1 cup powdered sugar with 2 – 3 tablespoons of lemon juice. Mix glaze well and drizzle over warm scones.
This post sponsored by Yoplait®.
