Lavishly Light Lemon Blueberry Scones

Starbucks has nothing on me. Their nutritional info for their blueberry scone frightens me (Calories; 460). But.. I want scones for breakfast sometimes!

I love scones.
This is sort of a double post, because I created a recipe for a small, well, sort of medium sized scone, for a breakfast side, and a large scone for a more filling version.

Nutritional info included for both recipes, cutting Starbucks calories by 67% with my large scone and 83 percent with my smaller version!
This scone is oozing with lemon flavor mixed with fresh blueberries. It's good, cold, warm, or even reheated.

 
One regular/large scone

Dry ingredients
3 tbsp flour
1 tbsp coconut flour
3 tbsp sugar 
1/4 tsp baking powder 
1/8 tsp baking soda 
1/8 tsp salt


Wet ingredients
1 tbsp yogurt
1 tbsp milk
1 tbsp egg beater
1 tbsp applesauce
1/4 tsp lemon extract
blueberries (20g, about 8-10 blueberries)

One smaller scone
Dry ingredients
1 + 1/2 tbsp flour
1/2 tbsp coconut flour
1 tbsp splenda
1/8 tsp baking powder 
pinch baking soda
pinch salt

Wet ingredients
1/2 tbsp yogurt
1/2 tbsp milk
1/2 tbsp egg beater
1/2 tbsp applesauce
1/4 tsp lemon extract
blueberries (20g, about 8-10 blueberries)

Directions are the same for both of these scone versions! Combine dry ingredients, and then mix wet ingredients with the dry. Measure out how much blueberries you want and roll into the dough. Drop onto greased or sprayed cookie sheet and bake at 400 degrees for 15-18 minutes.

Nutritional info: 150 calories per 1 large scone, 75 calories per one small scone