Description
Lemon blueberry scones are a classic dessert, snack, or even breakfast addition. But instead of tons of butter or oil, or nutritionally void white flour, these scones get their carbohydrates primarily from nutrient-rich whole wheat flour, while having minimal added fat from virgin coconut oil.
Compared to traditional scones made with refined white flour, these scones are higher in fiber, protein, B vitamins, and iron. These sugar free scones are sweetened with granulated monk fruit, get some additional protein from the egg and Greek yogurt, and are flavored with lemon and frozen blueberries!
Compared to traditional scones made with refined white flour, these scones are higher in fiber, protein, B vitamins, and iron. These sugar free scones are sweetened with granulated monk fruit, get some additional protein from the egg and Greek yogurt, and are flavored with lemon and frozen blueberries!
Time
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Cost
Total Cost:
Cost per Serving:
$0.62
Ingredients
Serving(s)
Wet
- 1 large Egg
- 1/4 cup Plain nonfat greek yogurt
- 2 tbsp Lemon juice
- 2 tbsp Extra virgin coconut oil
- 1/4 cup Granulated monk fruit
- 1 tsp Vanilla extract
Dry
- 1/4 tsp Salt
- 1 tsp Baking powder
- 1 1/4 cup Whole wheat flour
Fold
- 1 cup Frozen blueberries
Instructions
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- Preheat your oven to 350F, and line a large cookie sheet with parchment paper.
- Whisk together the wet ingredients in a large bowl - egg, yogurt, lemon juice, (melted & cooled) coconut oil, granulated monk fruit, and vanilla.
- Mix in the dry ingredients with a silicone spatula - salt, baking powder, and whole wheat flour.
- Fold in the frozen blueberries with a silicone spatula.
- Divide the dough into 5 even pieces, about 100 g each. Shape into round, thick circles on your cookie sheet, about 3/4" tall.
- Bake at 350F for about 20 minutes, or until lightly golden brown and a toothpick comes out clean. Let them cool totally on the cookie sheet. Store in the fridge.
Notes
- I would recommend using a fresh lemon instead of bottled lemon juice for a stronger lemon flavor. Additionally, with a fresh lemon, you can also add the zest.
Here, I used the zest of a whole medium-sized lemon (~1 tbsp, 3 g), plus the juice of half the lemon (~2 tbsp, 30 g). - You can eat these fresh from the oven, chilled out of the fridge, or warmed back up. For the latter, air fry at 400F for about 3 minutes, or until warm and slightly crispy.
- Below is a nutritional comparison of these scones made as-is (with granulated monk fruit and whole wheat flour) versus with granulated sugar and white flour, where the latter is higher in sugar, net carbs, and calories.