Tender, moist, and bursting with Greek yogurt and blueberries, these Whole Wheat Scones are a wholesome spin on a classic breakfast treat...but nobody would ever guess by their delicious, decadent flavor!
2tablespoonscoarse sugarturbinado 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. ;)