Healthier Blueberry Lemon Scones
Enjoy the taste of freshly baked scones with a healthier twist. This recipe replaces butter with Greek yogurt for a moist and tangy flavor, uses whole wheat flour for added nutrients, and is packed with juicy blueberries and a hint of lemon zest.
Equipment
- Large mixing bowl
- Pastry cutter or forks
- Box grater
- Baking sheet with parchment paper
- Sharp Knife
- Measuring cups and spoons
- Food processor (optional)
Ingredients
- 1 ½ cups whole wheat pastry flour
- ½ cup whole wheat flour
- 2 tsp baking powder
- 2 tbsp turbinado sugar
- 6 tbsp unsalted butter chilled and cubed
- 1 tsp lemon zest
- 1 cup blueberries fresh or frozen
- ½ cup Greek yogurt 2% or 0% fat
- 2-3 tbsp milk
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine flours, baking powder, and turbinado sugar.
- Using a box grater or pastry cutter, incorporate the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
- Add the lemon zest and blueberries, gently mixing to distribute.
- In a separate bowl, combine Greek yogurt and milk. Gradually add this mixture to the dry ingredients, stirring just until combined. Avoid overmixing.
- Turn the dough onto a floured surface, gently knead, and shape into a round disk about 1 inch thick. Cut into 8 wedges.
- Place the wedges on a parchment-lined baking sheet and chill for 15 minutes.
- Bake the scones at 375°F (190°C) for 10-12 minutes or until golden brown.
- Allow to cool slightly before serving.
Nutrition
Calories: 200kcalCarbohydrates: 28gProtein: 6gFat: 6gFiber: 3gSugar: 7g
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