healthy glazed lemon-blueberry scones
Ah…scones. :) So delightful. So delicious. So versatile. And more often than not…so unhealthy!!
Oh my word. I was browsing around online for scone recipes this week, and was shocked by how much cream, butter, sugar, and all-purpose flour usually go into these seemingly nutritious little guys! For years, I’d always assumed that since scones are often slightly bland that they were healthy. (And a quick poll of my friends revealed similar guesses!) But heavens, no. It seems that most recipes pack more calories/fat than regular cookies or cupcakes.
Thus, I went on a mission to create a healthier alternative. Thankfully, I didn’t have to look long, and randomly stumbled across this recipe for blueberry whole-wheat and olive oil scones. Added in some lemon for extra zing (love any lemon+blueberry combination!), and then proceeded to make is slightly less healthy by adding a simple glaze. But they were delightful! The texture was great, they were full of flavor, and best of all — they make a deliciously healthy breakfast!
I may or may not have already made two batches… :)
(Adapted from Dinner With Julie)
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 Tbsp. sugar (optional)
- 1 Tbsp. baking powder
- 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1 Tbsp. lemon zest
- 1/4 cup butter, chilled and cut into pieces
- 1/4 cup olive or canola oil
- 3/4 cup milk or buttermilk
- 1 cup fresh or frozen berries (don’t thaw them)
- 2 Tbsp. lemon juice
- 1 cup powdered sugar
Preheat oven to 400°F. Spray a baking sheet with nonstick spray.
Put the flours, sugar, baking powder, baking soda, salt and lemon zest in the bowl of a food processor or into a medium mixing bowl and pulse or stir until well blended. Add the butter and oil and pulse or stir with a wire whisk or fork until crumbly. If you’re using a food processor, transfer the mixture to a medium bowl.
Add the milk and berries and stir gently just until the dough is combined.
Pat the dough into a circle that is about 1” thick and 8”-9” in diameter on the cookie sheet. (If they are sweet and you want a brown, crunchy top, brush them with a little milk and sprinkle with sugar.) Cut the circle into 8 wedges with a knife or pastry cutter and separate them on the sheet so that they are at least an inch apart.
Bake for about 20 minutes, until golden. Remove from oven.
If you would like to add glaze, stir together lemon juice and powdered sugar in a small bowl until well-blended. (Feel free to add more/less powdered sugar to make the glaze your desired consistency.) Brush or drizzle glaze on top of cooled scones (or if you’re impatient like me, brush while they’re warm), and serve.
If you end up opting to pass on the glaze, feel free to add in an extra teaspoon or two of lemon peel to the scones to give them an extra kick of lemon. You could also sprinkle a bit of raw (turbinado) sugar on top of the scones before baking to give them a little extra flavor if you’re going glaze-less. :)