I bought some beautiful fresh blueberries at the store yesterday and my mind began to race with all of the things I could make with them. For some reason, the thought of scones kept pushing its way to the forefront. And one of my favorite flavor combinations is lemon and blueberry so Lemon Blueberry Scones it was. Now, I just needed a recipe.
I was taking a bit of an electronics break yesterday so I went “old school” and started flipping through my cookbooks. Cooks Country had a magnificent looking recipe with heavy cream and 16 tablespoons of butter… for 8 servings… 2 tablespoons of butter each?! plus heavy cream!! Okay, I know scones are supposed to be creamy and buttery, but that was just too much for me.
Then I found a Lemon Rosemary Scone recipe in a Bisquik cookbook that only had 2 tablespoons of butter in the whole recipe plus the fat in the baking mix. It was a runner-up in a Betty Crocker Bake Off some years ago, so I figured I’d give it a go.
I know butter is good now and sugar is bad per the latest food hype, but I still like to go lower fat when possible. In addition to the less fat, I used half and half instead of heavy whipping cream because it was what I had on hand. I also made a few other changes:
- my Homemade Baking Mix instead of Bisquik
- omitted the rosemary
- added blueberries
- instead of lemon yogurt, I used plain yogurt (fat-free), lemon juice and a pinch more sugar, again because that’s what I had in the fridge.
I thought they were fabulous! The almost six-year-old ate part of one for breakfast and then asked if he could take the rest of his piece to school for snack. I hung out with him for snack today and the kids sitting with us all thought it looked pretty good. He didn’t share, and I don’t blame him… this time.
Update 5/19 – So excited that this recipe was chosen as a Featured Recipe on Foodie Friends Friday! There were so many awesome recipes, thanks for choosing me Michelle at Daily Dish Magazine .
Until next time, happy eating.
This post is not sponsored by Betty Crocker, but I like to give credit where credit is due and this recipe was heavily influenced by theirs.
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