Blueberry Lemon Scones with Dried Plums
My morning tea tastes even better when paired with a delicious baked treat. These amazing blueberry lemon scones made with a dried plum puree are the perfect breakfast treat!
  • 2⅔ cups all-purpose flour
  • ½ cup sugar, plus 2 tablespoons (divided)
  • ½ cup dried blueberries
  • 2½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 container (8 ounces) low fat lemon yogurt
  • ⅓ cup Dried Plum Puree (see below)
  • 3 tablespoons butter, melted
  • 1 tablespoon freshly grated lemon rind
  • 2 teaspoons vanilla extract
  • ¼ teaspoon ground nutmeg
  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. In a food processor, combine ⅔ cup pitted dried plums and 3 tablespoons water. Process using on and off until finely chopped. (Measure ⅓ cup of the puree and set aside.
  3. In a large bowl, combine flour, ½ cup of sugar, blueberries, baking powder, and salt; set aside.
  4. In a small bowl, whisk together yogurt, dried plum puree, butter, lemon peel, and vanilla. Add to dry ingredients and stir together with a rubber spatula to form a dough that just holds together.
  5. Turn dough out onto a lightly floured surface and pat it into a 10-inch circle.
  6. Combine the remaining 2 tablespoons sugar with nutmeg and sprinkle evenly over the dough. Pat the sugar mixture gently.
  7. Cut the circle into 12 wedges with a sharp knife. Space scones about an inch apart on prepared baking sheet; bake 15 to 17 minutes or until scones are a rich golden brown and cracked on tops. Transfer to cooling rack; let cool slightly. Serve warm.
Recipe by MomOf6 at