Blueberry Scones

Dear Readers,

A few years ago I had an internship at Johnson & Johnson. I began my own weight loss group at the wellness center called Lean with Lisa. My goal was to take a high calorie recipe and make it healthier by lowering the fat, sugar, and salt. Many people in my group enjoyed baked items so I decided to come up with my own version of a scone. I hope you enjoy my recipe and see that baked items do not have to be loaded with fat and sugar.



Blueberry Scones
By: Lisa Puorro
Ingredients:
1 cup all purpose flour 1 cup fit n light vanilla yogurt
1 cup whole wheat flour 3 tbsp unsalted butter, cold
1 tbsp baking powder 1 tsp lemon zest
½ tsp salt 1 cup fresh blueberries
2 tbsp splenda for baking


Preheat the oven to 400 degrees F.
Procedure:
Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Make a well in the center and pour in the yogurt and water. Fold everything together just to incorporate; do not overwork the dough. Fold the blueberries and lemon zest into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough.

Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Yields 8 scones.