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Lemon Blueberry Scones Recipe

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Nutrition per serving    (USDA % daily values)
CAL
216
FAT
28%
CHOL
11%
SOD
20%

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Ingredients for 8 servings

1 1/2 cups whole wheat pastry flour

1/2 cup whole wheat flour

1 tablespoon baking powder

3 tablespoons turbinado (raw cane) sugar, plus more for sprinkling on top

1/8 teaspoon salt

5 tablespoons cold unsalted butter

zest of one lemon

1 cup blueberries (I used frozen but fresh would be even better!)

1/2 cup plain low fat Greek yogurt (I used 0% fat yogurt by Fage)

1/2 cup low fat milk (I used 2%)

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