Blueberry Lemon Scones
Searching for a wholesome breakfast dish idea? Dried plum puree provides these scones splendor while yogurt prevents them half-cracked and tender, so you can appreciate them for morning meal or a snack.
No-stick cooking spray
2 2/3 cups all purpose flour
1/ 2 mug sweets, plus 2 tablespoons (separated)
1/2 cup dried blueberries
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 container (8 ounces) reduced body fat lemon yogurt
1/ 3 cup Dried out Plum Puree (recipe below) or 1 jar (2.5 ozs) child something plums
3 tablespoons butter, melted
1 tablespoon freshly grated lemon rind
2 teaspoons vanilla extract
1/4 teaspoon ground nutmeg
Heat oven to 400 ° F. Gently coat big baking sheet with no-stick cooking spray, alloted. In large dish, incorporate flour, 1/2 cup of the sweets, the blueberries, baking powder and salt, reserved. In little bowl, blend with each other natural yogurt, Dried out Plum Puree, butter, lemon peel as well as vanilla. Contribute to completely dry ingredients as well as stir with each other with rubber spatula to develop a dough that simply holds together.
Turn dough out into gently floured surface and pat it right into a 10-inch circle. Incorporate the staying 2 tablespoons sweets with nutmeg and also sprinkle equally over the dough. Pat the sugar mix delicately. Cut circle right into 12 wedges with sharp knife. Room buns concerning an inch apart on ready baking sheet, cook 15 to 17 minutes or up until buns are a rich golden brown as well as cracked on the top. Transfer to cooling rack, let amazing somewhat. Serve warm.
Dried Plum Purée:
In food processor chip container, combine 2/3 cup (4 ozs) pitted dried out plums as well as 3 tbsps water, process on and also off up until carefully sliced. (Makes 1/2 mug)
Recipe courtesy of California Dried Plums.