I want to thank VIN and California Dried Plums for sponsoring this post. As always, all opinions expressed here are my own. #CADriedPlums #ad
On crisp November mornings, my girls and I love to start the day with a mug of hot tea. I prefer Earl Grey with a spoonful of local honey for sweetness and a generous dollop of vanilla creamer. My daughters like their tea to be Jasmine- with or without honey. But the one thing we can all agree on, is that our morning tea tastes even better when paired with a delicious baked treat. This week I baked these amazing blueberry lemon scones made with a dried plum puree… and they were oh-so-good!
I love making recipes healthier by cutting back on the sugars and fats, and making baked goods with a dried plum puree is a great way to do that! The puree is simply 2/3 cup of dried plums and 3 tablespoons of water- blended in a food processor using on/off turns until it is chopped into teeny tiny bits.
It won't be completely smooth- but that's okay. It will still taste amazing. You can replace butter and oils in your baked goods recipe by cutting them in 1/2 and replacing with an equal amount of dried plum puree! And there are so many reasons why this is a good thing to do! Dried plums help to support healthy bones because they contain potassium, copper, boron, and vitamin K- all of which many have bone protective effects. (Both Moms and kids need that!) I love that they are cholesterol-free, grown and harvested exclusively in California and they promote digestive health too. All good stuff! (You can find more recipes using California Dried Plums here.)
Making the Scones
Once I mixed the remaining ingredients together to make the dough, I patted it all together to form a circle, and then my daughter dusted the top with a yummy mixture of sugar and nutmeg.
Then I used a sharp knife to cut the circle into 12 wedges before baking.
- 2 2/3 cups all purpose flour
- 1/2 cup sugar, plus 2 tablespoons (divided)
- 1/2 cup dried blueberries
- 2 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 container (8 ounces) low fat lemon yogurt
- 1/3 cup Dried Plum Puree (see below)
- 3 tablespoons butter, melted
- 1 tablespoon freshly grated lemon rind
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground nutmeg
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- In a food processor, combine 2/3 cup pitted dried plums and 3 tablespoons water. Process on and off until finely chopped. (Measure 1/3 cup of the puree and set aside.
- In a large bowl, combine flour, 1/2 cup of sugar, blueberries, baking powder and salt; set aside.
- In a small bowl, whisk together yogurt, dried plum puree, butter, lemon peel and vanilla. Add to dry ingredients and stir together with rubber spatula to form a dough that just holds together.
- Turn dough out onto lightly floured surface and pat it into a 10-inch circle.
- Combine the remaining 2 tablespoons sugar with nutmeg and sprinkle evenly over the dough. Pat the sugar mixture gently.
- Cut circle into 12 wedges with 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.
“I am participating in a VIN campaign for California Dried Plums. I am receiving a fee for posting; however, the opinions expressed in this post are my own. I am in no way affiliated with California Dried Plums and do not earn a commission or percent of sales.”