My girls and I enjoy starting our days with a cup of tea. And our 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!
How to Make Blueberry Lemon Scones:
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.
Next, I mixed the remaining ingredients together to make the dough and patted it all together to form a circle, and then my daughter dusted the top with a yummy mixture of sugar and nutmeg.
I used a sharp knife to cut the circle into 12 wedges before baking.
Blueberry Lemon Scones Recipe:
- 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
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- 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.
- In a large bowl, combine flour, ½ 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 a rubber spatula to form a dough that just holds together.
- Turn dough out onto a 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 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.
Looking for More Recipes that Kids Will Actually Eat?
Then check out my Recipes page for breakfasts, dinners, desserts, and more that have been Rowley family approved!