Healthy Blueberry Greek Yogurt Scones

Blueberry greek yogurt scone on a small plate.

Healthy Blueberry Greek Yogurt Scones

Course: Breakfast

Cuisine: American

Prep Time: 35

Cook Time: 25

Total Time: 1

Servings:

Calories: 242kcal

Author: Lauren

These Healthy Blueberry Greek Yogurt Scones are sweet, tender and bursting with sweet blueberries! They're the perfect breakfast or brunch item to add to your spring menu and you won't believe how easy they are to make. They ready from start to finish in just an hour and perfect for any level baker.

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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 cold unsalted butter (84g) FROZEN*
3/4 cup plain 2% greek yogurt (170g)
1/3 cup buttermilk (80g) or any milk with 1 Tbsp lemon juice
1 cup fresh blueberries (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

*Butter Tip: Place a stick of butter in the freezer for at least 30 minutes before making these! If you don't have a grater, you can also just cube the butter.

*Blueberries: If using frozen blueberries, add blueberries to the dough directly out of the freezer (no need to defrost).

Sugar: You can replace the sugar with a zero-calorie granular sweetener, like Truvia, if you prefer.

Flour: All-purpose flour makes these scones taste like they come from a bakery! If you want a little more "health", I'd recommend using white whole wheat flour. If you replace the all-purpose flour with white-whole wheat flour, each scone will have 4g of fiber!

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