Print

Whole Wheat Greek Yogurt Blueberry Scones

Tender, moist, and bursting with berries, Whole Wheat Greek Yogurt Blueberry Scones are a wholesome spin on a classic breakfast treat...but nobody would ever guess by their delicious, decadent flavor!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 8 scones
Calories 246kcal
Author Samantha at Five Heart Home

Ingredients

  • 2 cups whole wheat pastry flour
  • 1/4 cup light brown sugar any lumps broken apart
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 5 tablespoons butter cubed and chilled
  • 2/3 cup plain Greek yogurt
  • 1 egg lightly beaten
  • 3/4 teaspoon pure vanilla extract
  • 1 cup blueberries washed and dried
  • 1 tablespoon melted butter
  • 2 tablespoons coarse sugar turbinado or sparkling sugar

Instructions

  • Arrange oven rack in the center position and preheat oven to 375°F. Line a large baking sheet with parchment paper and set aside.
  • Measure the flour, brown sugar, baking powder, and salt into the bowl of a large food processor; process with five (1-second) pulses until blended. Add the cold butter to the food processor; process with ten (1-second) pulses until the butter is reduced to pea-sized pieces. Add yogurt, egg, and vanilla, and pulse until a ball of dough just begins to form, which should take about about five (1-second) pulses.
  • Transfer the dough to a floured surface. Sprinkle the dough with blueberries and gently press and fold them into the dough, turning the dough over and repeating on the other side, if necessary. Taking care not to overwork the dough, quickly form it into a 1-inch thick circle. Use a scraper, sharp knife, or large pizza cutter to cut it into 8 triangular wedges. Transfer the wedges to the prepared baking sheet, spacing them at least 1 inch apart.
  • Brush the scones with melted butter and sprinkle with coarse sugar. Bake for 18 to 20 minutes or until a toothpick inserted in center comes out clean and the tops are light golden brown. After a couple of minutes, transfer to a rack. Allow to cool for at least 10 minutes before serving, or cool completely before storing in an airtight container.

Notes

I tested this recipe with regular Greek yogurt. Fat-free or low-fat Greek yogurt should work as well.
Scones are best enjoyed on the same day that they're made. However, if you'd like to enjoy them on day 2, they're best reheated for 5 to 10 minutes in a 350°F oven...or 30 seconds in the microwave if you're less worried about texture than time. ;)

Nutrition

Calories: 246kcal | Carbohydrates: 35g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 44mg | Sodium: 238mg | Potassium: 315mg | Fiber: 4g | Sugar: 12g | Vitamin A: 300IU | Vitamin C: 1.8mg | Calcium: 104mg | Iron: 1.4mg