Lemon Berry Scones | Recipe

Image copyright Lindsay Ann Loft.

I felt inspired to make scones this week. I was looking for ideas to avoid using a stick of butter and several cups of sugar. This is what I came up with. I was inspired by Happy Herbivore, she uses a cold banana instead of butter! I thought that was a great idea. My favorite combination is berries and lemon so that is how I made my scones.

Lemon Berry Scones

  • 1 1/2 Cups ground oatmeal
  • 1 1/2 Cups whole wheat flour
  • 2 Tablespoons baking powder
  • 1/4 Cup raw sugar, reserve a tablespoon for topping scones.
  • Pinch sea salt
  • 1 Cold banana ripped into 6 pieces, use greener bananas for this recipe
  • 1 1/4 Cup soy milk
  • Zest of 1 lemon
  • Juice from the same lemon
  • 2 Cups mixed berries
  1. Preheat the oven to 350 degrees.
  2. In a measuring cup, mix the milk and lemon juice. By mixing the acid with the base you are creating “buttermilk”.
  3. In a food processor pulse the first five dry ingredients until combined.
  4. Next, add the pieces of cold banana and process until banana is mixed evenly.
  5. Transfer mixture in the food processor to a large mixing bowl, create a well and pour in milk mixture while stirring.
  6. Once the mixture is wet, fold in the lemon zest and berries.
  7. Place approximately 1/4 cup of the dough on a cookie sheet lined with parchment paper. You will end up having 12 scones. I used two cookie sheets as I was a bit generous with the room I gave between my scones. I’m sure you would be able to fit 12 on one sheet with a bit of judicious scooping.
  8. Bake at 350 for 25 minutes.

Note: To make ground oatmeal, use regular or quick cooking oats and process in a food processor until fine. It will look similar to white flour.

Also, if you prefer, you can eliminate the sugar all together.

Nutritional Facts: 132 Calories, Total Fat 1.2 grams, Fiber 2.4 grams, Sugar 8.3 grams, Protein 3.5 grams

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