These wonderful scones blend the sweet taste of blueberries with a crisp lemon zest. The addition of the plum puree makes them moist, not dry like traditional scones. Have them for breakfast, brunch or with afternoon tea.
Ingredients:
- 2 2/3 cups all-purpose flour
- ½ cup plus 2 tablespoons sugar, divided
- 2 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup dried blueberries
- 1 container (8 ounces) nonfat lemon yogurt
- 1/3 cup Dried Plum Purée (recipe follows) or prepared dried plum butter
- 3 tablespoons butter or margarine, melted
- 1 tablespoon grated lemon peel
- 2 teaspoons vanilla
- ¼ teaspoon ground nutmeg
Directions:
- Preheat oven to 400°F. Coat baking sheet with vegetable cooking spray.
- In large bowl, combine flour, 1/2 cup sugar, baking powder, baking soda and salt. Add blueberries.
- In small bowl, mix yogurt, Dried Plum Purée, butter, lemon peel and vanilla until blended. Add to flour mixture; mix just until mixture holds together.
- Turn dough out onto lightly floured surface and pat into 10-inch round.
- Combine the remaining 2 tablespoons sugar and nutmeg; sprinkle evenly over dough. Pat sugar mixture gently into dough; cut into 12 equal wedges.
- Place wedges on prepared baking sheet, spacing 1 inch apart. Bake in center of oven about 15 minutes until lightly browned and cracked on top. Remove to wire rack to cool slightly. Makes 12 scones.
Plum Purée: Combine 1-1/3 cups (8 ounces) pitted dried plums and 6 tablespoons hot water in container of food processor or blender. Pulse on and off until dried plums are finely chopped and smooth. Store leftovers in covered container in refrigerator for up to two months. Makes 1 cup.
Nutrition per Serving:
(Serving size = 1 scone)
- Calories = 221
- Total fat = 3 g
- Saturated fat = 2 g
- Cholesterol = 8 mg
- Carbohydrate = 44 g
- Fiber = 1 g
- Protein = 4 g
- Sodium = 351 mg
Dietary Exchanges:
- Fat = ½
- Starch = 2
- Fruit = 1
Source: www.diabeticcooking.com
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