Healthier Blueberry Scones

These scones are so tender and easy to make and perfect for spring! As the weather warms up here in New England and the snow melts, it leaves me craving anything blueberry. These are made with whole wheat flour and almond flour and lightly sweetened. I also used nonfat greek yogurt in place of the traditional heavy cream and I was so surprised at how well they turned out! Instead of grating butter and cutting it into the flour by hand, this dough comes together in a food processor which makes the process so much easier.

The trick to tall scones is to keep everything cold. I like to start with frozen butter and I put the whole processor bowl into the fridge at times to keep things cool. Letting the shaped scones rest in the fridge before baking results in the best scones.

Tips:

Keep everything cold and try to touch the dough as little as possible while forming the scones. I like to pat my dough into two even disks about 3/4 inch thick each. Then I divide each disk into 8 equal triangles with a knife. Instead of separating the scones, I like to leave them together which forces them to spread upwards instead of out to the sides. When the scones are done baking, just lightly follow your previous cuts again with a knife to separate the scones.

You could also try adding some lemon zest to the dough with the blueberries for amazing lemon blueberry scones.

Healthier Blueberry Scones

Prep time: 25 minutes Cook time: 14 minutes Servings: 8 scones

Ingredients

• 6 tablespoons frozen butter, cut into smaller chunks
• 1 1/4 cup whole wheat flour
• 3/4 cup almond flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup blueberries
• 1/2 cup greek yogurt
• 1 egg
• 1 1/2 teaspoon vanilla extract

Preparation

1. Line a baking sheet with parchment paper.
2. In a food processor, add the frozen butter chunks and blitz in small bursts until the butter has been chopped into smaller pieces, around the size of an almond. Remove the butter from the food processor and put into a large mixing bowl.
3. In the empty food processor, add the whole wheat flour, almond flour, sugar, baking powder, baking soda, and salt. Process until everything is well combined.
4. Add the butter back into the food processor with the flour mixture and process until the mixture is crumbly. Dump the mixture into the large mixing bowl that was previously used for the butter and stir in the blueberries. Put the bowl into the fridge.
5. In a medium bowl, add the greek yogurt, egg, and vanilla extract. Whisk until everything is well combined.
6. Remove the butter and flour mixture from the fridge and add the yogurt mixture. Stir everything together until the dough starts to clump together. Lightly flour a work surface and dump the dough onto it. Using your hands, form the dough into a cohesive ball and try to touch it as little as possible.
7. For mini scones, divide the dough into two equal parts and pat into two 3/4 inch disks on the lined baking sheets. For full sized scones, pat the dough into one disk that is 1 inch thick. Cut each disk into 8 equal triangles but do not separate them. Transfer the shaped disks to the fridge for at least 15 minutes.
8. While the scones are in the fridge, preheat the oven to 400º F. When ready to bake, put the scones directly into the oven for 14-17 minutes or until an inserted toothpick comes out clean and the tops are golden brown. Let them cool for 5 minutes on the baking sheet before transfering to a cooling rack. Serve warm or at room temperature.

You might also like these healthier maple walnut scones