At just 1 WW SP each, these scones are the perfect poppable breakfast, snack, or dessert. Dry yet moist, these scones are big on tart, fruity flavor, made better-for-you with a few sneaky ingredient swaps!
In a large mixing bowl, combine flour, sugar, baking powder, salt and stir together. Gently incorporate cut up butter with a spatula or spoon, making sure it's evenly distributed. Create a well in the center of dry mixture.
In a medium mixing bowl, combine greek yogurt, almond milk, lemon juice, lemon extract, egg, lemon zest and stir together. Pour into the well of your dry ingredients and starting at the outer edges, incorporate dry ingredients into wet, being careful not to over-mix. Once fully incorporated, gently fold in blueberries.
Line baking sheet and using a cookie scoop or teaspoon, create roughly 1 inch drop scones. Brush the tops with milk, sprinkle with a bit of extra sugar on top.
Bake for 13-17 minutes, until fluffy and lightly golden. Let cool slightly before enjoying.