Indulge in the delightful fusion of health and flavor with these Whole Wheat Greek Yogurt Blueberry Scones! Perfect for breakfast, brunch, or an afternoon snack, these scones are not only easy to make but also packed with wholesome ingredients that will leave you feeling satisfied and energized. Imagine biting into a warm, flaky scone bursting with juicy blueberries and the tangy goodness of Greek yogurt—it's a treat you won't want to miss! Ready to elevate your baking game? Let's dive into this scrumptious recipe that promises to impress your family and friends!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 scones
Ingredients
- 1 1/2 cups whole wheat flour
- 1/2 cup Greek yogurt
- 1/4 cup sugar
- 1/2 cup blueberries
- 1/4 cup butter, cold and cubed
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 egg
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent the scones from sticking.
- In a large mixing bowl, combine the whole wheat flour, sugar, baking powder, and salt. Whisk these dry ingredients together until they are evenly mixed.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs. Be careful not to overwork it; you want small pieces of butter to remain for flaky scones.
- In a separate bowl, whisk together the Greek yogurt and egg until smooth. This will be your wet mixture.
- Pour the wet mixture into the dry ingredients. Gently stir until just combined. Do not overmix, as this can make the scones tough.
- Carefully fold in the blueberries, ensuring they are evenly distributed throughout the dough without breaking them up too much.
- Turn the dough out onto a lightly floured surface. Gently knead it a few times until it comes together. Pat the dough into a circle about 1-inch thick.
- Using a sharp knife or a bench scraper, cut the dough into 8 equal wedges. Transfer the wedges to the prepared baking sheet, spacing them about 1 inch apart.
- Optionally, you can brush the tops of the scones with a little extra Greek yogurt or a beaten egg for a golden finish.
- Bake in the preheated oven for 20-25 minutes, or until the scones are golden brown on top and a toothpick inserted into the center comes out clean.
- Once baked, remove the scones from the oven and allow them to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your Whole Wheat Greek Yogurt Blueberry Scones warm or at room temperature, perhaps with a pat of butter or a drizzle of honey.
Tips
- Use Cold Butter: For the flakiest scones, ensure your butter is cold and cubed before mixing it into the flour. This helps create those irresistible layers.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing can lead to tough scones, so keep it gentle!
- Fresh Blueberries: If possible, use fresh blueberries for the best flavor and texture. If using frozen, make sure to add them directly from the freezer to prevent the dough from becoming too wet.
- Egg Wash for Shine: For a beautiful golden finish, brush the tops of the scones with a little extra Greek yogurt or a beaten egg before baking.
- Storage Tips: Store leftover scones in an airtight container at room temperature for up to 2 days, or freeze them for longer storage. Reheat in the oven for a few minutes to restore their freshness.
- Experiment with Flavors: Feel free to add other ingredients like lemon zest, nuts, or spices to customize your scones to your taste!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 5g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 35mg
