Healthy Blueberry Greek Yogurt Scones
User Reviews
5
Healthy Blueberry Greek Yogurt Scones
Description
The scones start with dry ingredients including flour, sugar, baking powder, baking soda, salt, and lemon zest. Frozen butter is grated or cut into cubes and then cut into the flour to create pea-sized crumbs. Greek yogurt and buttermilk add moisture and tang while blueberries are folded in carefully to avoid breaking them. The dough is shaped into an 8-inch disc, cut into eight triangles, and topped with cane sugar. Baking yields scones with a crisp sugar topping and a tender, slightly crumbly interior.
The lemon zest adds fresh brightness balancing the sweetness of blueberries and sugar. Using frozen butter helps achieve a light texture. Buttermilk or a milk and lemon juice substitute maintains acidity, complementing the yogurt and improving rise and tenderness.
These scones work well for breakfast or brunch, offering both fruit flavor and creamy tang.
Ingredients
- 2 cups all-purpose flour 240g
- 1/3 cup sugar 80g
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 6 Tbsp butter FROZEN, cold, unsalted, 84g
- 3/4 cup Greek yogurt plain, 2%, 170g
- 1/3 cup buttermilk or any milk with 1 Tbsp lemon juice, 80g
- 1 cup blueberries fresh, 140g
- 1 lemon zested
- 2 Tbsp cane sugar for sprinkling before baking
Instructions
- In a large bowl, mix together the flour, sugar, lemon zest, baking powder, baking soda and salt.
- Use a box grater to grate the frozen butter into the bowl (or cut the butter into small cubes). Then use a pastry cutter, two forks, or your fingers to cut the butter into the flour until the mixture comes together in pea-sized crumbs. Place in the freezer for a few minutes if the dough starts to get too warm.
- Add the greek yogurt and buttermilk. Mix together with a rubber spatula until everything is combined (be careful not to over-mix), then carefully fold in the blueberries. The dough should be like biscuit dough and there may still be some dry flour at the bottom of the bowl.
- Transfer dough to a lightly floured surface and carefully work into a ball as best you can. If dough is too sticky to work with, add more flour. If too dry, add a splash of milk. Then shape into an 8-inch disc. Using a sharp knife, cut into 8 triangles.
- Transfer scones to a parchment paper lined baking sheet at least 2 inches apart (or plate if your fridge doesn’t have space for a baking sheet) and refrigerate for at least 15 minutes. Cold scones = BEST scones.
- Meanwhile, preheat the oven to 400 degrees F. Once preheated, sprinkle scones with turbinado sugar and bake for 22-25 minutes, or until the edges are golden brown.
Notes
- Freeze butter for at least 30 minutes before grating or cubing to keep it cold and promote flakiness.
- If using frozen blueberries, add them directly to the dough without thawing to avoid excess moisture.
- Substitute sugar with a granular zero-calorie sweetener if preferred for lower sugar content.
- For added fiber, replace all-purpose flour with white whole wheat flour; each scone then provides about 4 grams of fiber.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Serving | 1scone | |
| Calories | 242kcal | 12% |
| Carbohydrates | 33.7g | 11% |
| Protein | 5.7g | 11% |
| Fat | 9.4g | 14% |
| Saturated Fat | 5.7g | 29% |
| Cholesterol | 25.6mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 10.5g | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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