Healthy scones made with whole wheat flour, Greek yogurt, and juicy blueberries. Delicious in the morning with a cup of coffee!
Over the past three months, I’ve been a true fruit fanatic. Fruit smoothies, shakes, muffins and jams galore! If you remember, I also put blueberries in a cookie (OMG so good!).
One fruit I absolutely love are Trader Joe’s Organic Braeburn Apples. They are one of my favorite healthy snacks especially when dipped in peanut butter or vanilla Greek yogurt. I feel so lucky when I find them because they have the sweetest taste and the best crunchy texture. Lord knows I’m already excited for apple season so I can make my famous apple crisp and warm some hearts.
Since we’re not yet into the fall season, I feel like it’s too early to start whipping up apple recipes. So today I’m bringing you a healthy, light whole grain scone bursting with sweet blueberries I found at my local farmer’s market earlier this summer. They have been in my freezer for the past month and I was dying to use them!
This was actually my first time experimenting with scones and it certainly won’t be the last. The slice was just perfect- so tangy and moist from the Greek yogurt.
I thought about glazing them, but they’re quite perfect as is. Not too sweet, but something that you could enjoy for breakfast or packed for a guilt-free lunch or snack. I used just a bit of butter in these, but you could try using coconut oil instead. I don’t see it making much of a difference. Jazz up these scones by adding a squeeze of fresh lemon juice or some vanilla beans.
PREP TIME: 10 MINUTES COOK TIME: 25 MINUTES TOTAL TIME: 35 MINUTES SERVES: 6
Healthy scones made with whole wheat flour, greek yogurt, and juicy blueberries. Delicious in the morning with a cup of coffee!
Ingredients
- 2/3 cup all purpose flour
- 1/2 cup whole wheat pastry flour or white whole wheat flour
- 3 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch salt
- 1/3 cup nonfat plain greek yogurt
- 1/2 teaspoon vanilla
- 3 tablespoons butter
- 1 egg white
- 1/2 cup fresh or frozen blueberries
- Cooking spray
- 1/2 tablespoon granulated sugar
- pinch cinnamon
Instructions
- Preheat oven to 400 degrees F.
- In a small saucepan, brown the butter over medium high heat. If you are unfamiliar how to do this, I’ve created a step by step tutorial. If you don’t feel like browning it, you can just melt and cool the butter, or use softened butter.
- In a large bowl, whisk together both flours, brown sugar, baking soda, baking powder and salt.
- In a small bowl, combined greek yogurt, vanilla, butter, and egg white. Add wet ingredients to dry ingredients and stir until just moist. Mixture should be crumbly. Gently fold in blueberries.
- Turn dough onto a lightly floured surface and knead about 8 times with your hands. Dough will begin to come together. Form dough into a 6-8 inch circle and place on baking sheet or parchment paper coated with cooking spray. Cut into 6 wedges and barely separate.
- To make the topping, combine sugar and cinnamon. Spray the top of the dough with cooking spray then sprinkle the top of the dough with the cinnamon sugar mixture. Bake for 15-20 minutes or until top of the scones are lightly golden brown.
Recipe Notes
Feel free to use a flavored greek yogurt.
Try adding raspberries or strawberries instead of blueberries! You can also use dried fruit.
Nutrition
- Serving: 1scone
- Calories: 161cal
- Carbohydrates: 25.8g
- Protein: 4.7g
- Fat: 4.2g
- Fiber: 1.7g
- Sugar: 7.3g