Berries have been on sale every time I’ve gone to the grocery store lately. And EVERYTIME I see blueberries, blackberries or raspberries at a great price, I feel compelled to stock up. My kids can go through a pint of berries at an alarming rate. That’s mostly a good thing but there are those other times…. You know, when blueberries are $6 for the most ridiculously small container… And my 3 year decides to show me what a big boy he is by eating the whole thing:/ Thanks little man, that’s super great. Lol. Aaaaanyways, lately I’ve been finding them all super cheap and since I find myself at the store more often than I’d like to admit (seriously why can’t I be that super mom who makes 1 trip a week! ) I’ve found myself with quite the surplus of berries. And so my Berry Breakfast Scones were created. I am so excited to share these with you today.
Bursting with sweet raspberries, blueberries, blackberries and a hint of lemon, this lightly sweetened whole grain scone is kept light and moist with yogurt. It is seriously so amazing first thing in the morning with a cup of strong coffee or tea. Now because this scone isn’t super sweet, I drizzled on just a bit of cream cheese glaze and….. Perfection!
I really enjoyed keeping the batter a little less sweet and capitalizing on the natural sweetness of the berries BUT if your berries aren’t super sweet or if you’re not going to make the glaze, then I would suggest increasing the sugar to 1/2 cup. It’s totally up to you. So healthy, bright and colorful, I can’t think of a better spring inspired breakfast treat.
Berry Breakfast Scones
- 1 cup white whole wheat flour
- 1 cup all purpose flour
- 1 1/2 baking powder
- 2 pinches salt
- 1 1/4 plain nonfat yogurt
- 1/3 cup granulated sugar (or 1/2 cup if preferred)
- 1/3 cup fat free half and half
- 1 teaspoon vanilla
- zest of 1 large lemon
- 1 1/4 cup mixed fresh berries (I used blueberries, raspberries, and blackberries)
- 1/2 tablespoon granulated sugar
- 1 1/2 ounce 1/3 reduced fat cream cheese (softened)
- 1/2 cup powdered sugar
- 1/2-1 tablespoon fat fee half and half
Preheat oven 350
In a medium mixing bowl, whisk together the yogurt, sugar, half and half, vanilla, and lemon zest.
Pour the flour mixture into the wet ingredients and GENTLY mix until just barely combined. Be careful not to over mix.
Using a wide spoon, gently stir in the berries. Set a few aside to place on top.
Spoon the dough into a parchment paper lined baking sheet and shape/flatten into a large circle. If you find your dough to be too sticky, wet your hands slightly before patting it down.
Press remaining berries on top and sprinkle with 1/2 tablespoon sugar.
Bake for 38 min. If you find the edges are browning too much, loosely lay strips of foil along the edges. I placed stripes of foil over the edges around the 25 min mark. Depending on the thickness of your scones, the baking time will vary slightly
Once a toothpick can be cleanly removed, remove from oven and allow to cool before slicing.
In a small bowl, beat the cream cheese, half and half and powdered sugar until smooth. Use less half and half for a thicker glaze, more for a thinner one.
Spoon glaze into a small zip bag, snip off the corner with kitchen scissors and drizzle away. Enjoy.
Because of the berries, you'll want to refrigerate any leftovers.
Nutrition Facts Servings 8.0 Amount Per Serving Calories 210 Total Fat 2g Saturated Fat 1g Monounsaturated Fat 0g Polyunsaturated Fat 0g Trans Fat 0g Cholesterol 5mg Sodium 361mg Potassium 111mg Total Carbohydrate 44g Dietary Fiber 3g Sugars 20g Protein 6g
Without Glaze and Sugar increased to 1/2 cup
Nutrition Facts Servings 8.0 Amount Per Serving Calories 179 Total Fat 1g Saturated Fat 0g Monounsaturated Fat 0g Polyunsaturated Fat 0g Trans Fat 0g Cholesterol 2mg Sodium 336mg Potassium 107mg Total Carbohydrate 39g Dietary Fiber 3g Sugars 16g Protein 5g