Our grandmothers always told us that the fastest way to a man’s heart is through food, but that’s not entirely accurate, because the fastest way to anyone’s heart is through food. What would please you more, a trinket you’ll probably just return or homemade lemon-glazed blueberry scones to warm your belly in the morning? Exactly.
Coming to us straight from the award-winning Miraval Resort & Spa in Tucson, AZ, these scones are not only a great idea for special occasions (like, Mother’s Day, perhaps), they also won’t completely ruin a diet.
Yields: 16 scones
Serving Size: 1 scone
Calories: 130 total; Fat: 3 grams; Carbs: 24 grams; Dietary Fiber: 1 gram; Protein: 2 grams
Ingredients:
- 2 cups flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 2 ounces unsalted butter, cut into small pieces
- 1/2 cup nonfat milk
- 1 whole egg
- 1 1/2 teaspoon lemon zest
- 1 cup fresh or frozen blueberries
For the Glaze:
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
Directions:
Heat the oven to 350°F. Sift the flour, sugar, and baking powder into a medium-size bowl. Cut in the butter, using a pastry knife or by pinching with your fingers, until the butter and dry ingredients form small crumbs.
Mix the milk, egg and zest together, and then add to the dry ingredients along with the blueberries. Using your hands, mix until you form a soft dough (being careful not to crush the blueberries in this process).
Line a baking sheet with kitchen parchment and spray with nonstick cooking spray. Shape the dough into a seven-inch round and place on prepared baking sheet. Bake until it is lightly golden brown and springs back slightly when pressed in the center, about 25 minutes. Let cool and cut into 16 wedges.
Whisk the powdered sugar and lemon juice together in a small bowl until smooth. Once the scones have cooled, glaze them by taking a spoon and quickly drizzling the glaze over the scones.
