Over the past three months, I’ve been on a real fruit obsession. Fruit smoothies, shakes, muffins and jams galore! If you remember, I even put blueberries in a cookie (OMG so good!).
One fruit I’m absolutely in love with are the organic braeburn apples from Trader Joe’s. They’re one of my favorite healthy snacks especially when dipped in peanut butter or vanilla greek yogurt. I feel so lucky when I find them because they have the sweetest flavor and best crunchy texture. Lord knows I’m already excited for apple season so I can bake up my famous apple crisp and warm up some hearts.
Since we’re not into the Fall season just yet, I felt like it was a little too early to start busting out apple recipes. So today I’m bringing you a healthy, lightened up whole grain scone bursting with the sweet blueberries I found at my local farmer’s market earlier this summer. They’ve been in my freezer for the past month and I was eager to use them up!
This was actually my first time experimenting with scones and it definitely won’t be the last. The crumb was quite perfect– so fluffy and moist from the greek yogurt. The outside has a lovely crunchy texture that was irresistible; it tasted like the top of a blueberry muffin. The best part is that these healthy ones absolutely melt in your mouth just like a buttery scone would. Try dipping them in a little coffee. TO DIE FOR.
I thought about glazing them, but they’re quite perfect as is. Not too sweet, but something that you could enjoy for breakfast or packed for a guilt-free lunch or snack.
I used just a bit of butter in these, but you could try using coconut oil instead. I don’t see it making much of a difference. Jazz up these scones by adding a squeeze of fresh lemon juice or some vanilla beans.
Enjoy! xo
More healthy brunch recipes to try:
Healthier Blueberry Greek Yogurt Muffins
Fluffy Coconut Flour Pancakes with Wild Blueberry Maple Syrup
Strawberry Banana Chocolate Chip Baked Oatmeal + video
Lemon Blueberry Quinoa Pancakes
Spinach & Goat Cheese Quiche with Sweet Potato Crust
Ambitious Kitchen
Cookbook
125 Ridiculously Good For You, Sometimes Indulgent, and Absolutely Never Boring Recipes for Every Meal of the Day
Healthy Blueberry Greek Yogurt Scones
Ingredients
- 2/3 cup all purpose flour
- 1/2 cup whole wheat pastry flour or white whole wheat flour
- 3 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- pinch salt
- 1/3 cup nonfat plain greek yogurt
- 1/2 teaspoon vanilla
- 3 tablespoons butter
- 1 egg white
- 1/2 cup fresh or frozen blueberries
- Cooking spray
- 1/2 tablespoon granulated sugar
- pinch cinnamon
Instructions
- Preheat oven to 400 degrees F.
- In a small saucepan, brown the butter over medium high heat. If you are unfamiliar how to do this, I've created a step by step tutorial. If you don't feel like browning it, you can just melt and cool the butter, or use softened butter.
- In a large bowl, whisk together both flours, brown sugar, baking soda, baking powder and salt.
- In a small bowl, combined greek yogurt, vanilla, butter, and egg white. Add wet ingredients to dry ingredients and stir until just moist. Mixture should be crumbly. Gently fold in blueberries.
- Turn dough onto a lightly floured surface and knead about 8 times with your hands. Dough will begin to come together. Form dough into a 6-8 inch circle and place on baking sheet or parchment paper coated with cooking spray. Cut into 6 wedges and barely separate.
- To make the topping, combine sugar and cinnamon. Spray the top of the dough with cooking spray then sprinkle the top of the dough with the cinnamon sugar mixture. Bake for 15-20 minutes or until top of the scones are lightly golden brown.
Made this into lemon ginger scones. Love that this is a bit healthier than the usual scones. I used coconut cream in place of yogurt as a non dairy option. I also cut the ber in with a pastry cutter, used chopped crystallized ginger and I would recommend a tablespoon of lemon juice instead of vanilla and 2 tablespoons of lemon zest. Nice and light and very yummy.
That sounds delicious!!
I love your recipes.just made this and it was Amazing!!!
I used cold grated butter and added lemon and orange zest. Followed everything to a tee. This is going to be my go-to healthy recipe.
Perfect!!
Could have used more salt, but great recipe for using Greek yogurt. I was impressed
Glad you enjoyed! Feel free to add a pinch more next time 🙂
What a great delicious recipe ! I didn’t have pastry flour so subbed as per other comments with whole wheat flour . – love that Greek yougurt addition to give that bit of protein !
Perfect! Glad you enjoyed!
I will add more sweetener next time because I cannot taste any sugar haha. I used 1 whole egg and it turned out fine otherwise. & 100g frozen blueberries
Thanks for the feedback! Hope you enjoy them more next time!
These turned out to be delicious!
I’m so glad you enjoyed them, thanks!
we love all AK recipes! because we know its going to be about right in flavor and always turn out.
Have made this one so much, at least once a month, I don’t even make blueberry muffins anymore. Just use all white flour, because we always have it. Once ran out of brown sugar, and coconut sugar and used Turbinado sugar and it works so well, that I only use turbinado sugar for this recipe. It makes the outer crust nice and crispy, and gives a subtle sugary crunch, usually associated with scones. But its not so over powering like dusting crunchy sugar on top ( not a fan of that at all)
Would love to see another scone recipe. Chocolate Scones?
Love this recipe!! So simple & versatile,not to mention delicious 😋 Would be even better with wild blueberries 🫐
The minute I stumbled upon this recipe, I knew I had to try it. Healthy scones with less butter and whole wheat flour? No freezing the butter and cutting it into the flour? C’mon! I followed your instructions to the letter, including the careful ones for preparing brown butter. These scones are delicious and I’ll certainly make them again soon. Thank you for sharing this recipe with us!
I forgot to add the stars! Sorry about that…
YAY I’m so glad they came out amazing, Kim! Thanks so much for the review 🙂
These were delicious!!! Thanks so much for the simple, and healthier version of these. 💖
These are delicious! Not too sweet, the top is crunchy and not buttery or greasy like store bought scones.
These are hands down the best scones I’ve ever made. Good thing they are relatively low-cal., because one scone isn’t emough! LOL!
So delicious and easy! This has become my go-to scone recipe.
Being gluten intolerant, I made a few adjustments to the recipe:
– substituted gluten free flour for the all purpose flour (I used Cup4Cup)
– substituted almond flour for the whole wheat flour (I’ve also used oat flour instead for someone with nut allergies, and it was just a little more hearty, but still great)
– used 4 heaping tablespoons of brown sugar instead of 3
– sprinkled sanding sugar on top (in addition to the cinnamon and sugar, of course)
So glad to hear that all works well! Thanksf or sharing, Kate 🙂
Love the alternative to the traditional scone
Thank you, Melissa! 🙂
Not great – mine ended up really dry, despite the fact that almost all of the Blueberries burst while kneading… This recipe really needs frozen Blueberries to work.
I appreciate there was an attempt at a healthier type of scone, and I was hopeful this would work out as cream scones are awesome. This recipe was pretty mediocre.
One more thing, I pulled them out at 13 minutes, 20 would have burned them to a crisp.
So sorry to hear you didn’t like this recipe!
These are great and easy to make and about as healthy as a scone can get. What more could you want? I followed the recipe exactly; didn’t make changes. I am not good at doing “my own thing” when it comes to baking, so I do what the recipe says. And what the recipe said came out great.
I have made these scones on three different occasions. Absolutely banner each time. I substituted a mix of spelt and whole wheat pastry flour one of the times, and though you could taste the difference, it still worked out great!
That’s so amazing to hear, glad you’re loving them!!
Delicious!!! After struggling with the regular version of scones (total failure) I looked for a healthier recipe online and found this was super easy to make and much better for you. I only use whole wheat and replace the butter with coconut oil. I also skip the sugar except for the topping (1/2 teaspoon is enough for me). If you brush them with the egg yolk you have left, they come out all shiny and beautiful. Great recipe, I’m going to be trying this with other fruit and nut combinations. They are perfect for when you have company over for tea/coffee, they take less than 30min and you can eat them right after.
Perfect! So glad you found this one!
These were really good! I can’t have dairy or eggs so I used some substitutions to make them vegan. All the vegan recipes I found had 1/2c or more sugar (that’s not a scone!) and the texture looked all wrong. Anyway, I used vegan butter, 2 tbsp aquafaba for the egg white, silk nondairy whipping cream for the yogurt, and all the flour was white whole wheat. The texture is great, soft in the middle but a little crumbly on the outside.
I’m glad that worked out well!!
My daughter and I started making these for “scone fridays” early on in the pandemic and we have kept the tradition alive. We have used different combinations of the flours (depending on what we have) and different berries but they are always delicious. We look forward to these every Friday and the recipe is committed to memory now. Thanks for creating something that has become a tradition in our home!
a breeze to make. tender and fluffy. versatile since you can added any fruit you like – fresh or dried
These came out INCREDIBLY! Used all all purpose flour because I ran out of whole wheat and used a whole egg because of mom brain/my six month old was “helping” me 🙂 Monique, everything I’ve made of yours has been such a hit. I am grateful!
These were ridiculously good. Lasted about 30mins in my house. First thing I’ve ever baked that came out like a bakery item.
Amazing! Glad they were a hit 🙂
This is such an easy and clear recipe! I added some lemon zest to the dough which i think complimented the blueberries. Delicious! Thank you for the awesome recipe!
Perfect! Glad you loved them!
This might be my new favorite scone recipe. I love the texture of these and the taste is perfect. I cut the sugar to two tablespoons and they were still delicious. I made blueberry scones but next time will try some different add ins. Great recipe!
Amazing! Glad you love them!
Why did I not double this recipe? Just delicious. Sorry we just finished the last….piece.
Thank you very much! So easy, good directions, too!
So happy you loved these!
I love this scone recipe. It is so amazing. I was wondering if it’s possible to make these with wet ingredients like Banana or Pumpkin? How would you do it to ensure they are still the same great texture as I do like the drier crumbly scones. Any suggestions?
So glad you love it! I haven’t had success replicating these with banana or pumpkin. Maybe I’ll need to test a new one!
Quick and easy to make so flavorful! I subbed almond flour for whole wheat flour because that’s all I had and they are perfect! Highly recommend!!!
I’m glad that worked out well!
These are delicious! I used oat flour instead of whole wheat flour! Turned out great.
Perfect! Glad you loved them 🙂
I was slightly skeptical because it took me about a minute of kneading to bring the crumbly dough together, but these scones turned out delicious! I had been craving blueberry scones, and these definitely hit the spot. So yum!
Perfect! So happy to hear that.
Very good – I switched out blueberries for mini-chocolate chips for my two boys. I make them and freeze them. I double the batch so lasts longer.
Delicious! Great idea 🙂
these are SO freaking good!!
I subbed ww pastry flour for 1/3 cup ap flour, 1/4 egg beaters for egg white, non fat Greek yogurt and bumped up the blueberries to 1 cup (they were huge berries) I removed 1 tablespoon of liquid mix and used that instead of additional butter for topping, and subbed 1/2 tbls turbinado sugar for brown sugar in topping. Came out delish, with lovely texture and taste! Thank you!
Glad those swaps worked out! Perfect for brunch 🙂
I made this recipe twice now. It turned out great both the times! I replaced the egg with flax egg once, to see how it will turn out and it was exactly the same as the original. I love scones and I love easy recipes. So, this was perfect. Thank you so much for sharing.
Amazing! I’m glad the flax egg worked out well, too. Thanks for your comment!
I made them again and this time they came out more like cake or muffins. What am I doing wrong? What can I change? Thanks
The recipe has not changed and I’ve made these quite a few times since the original posting. I’m sorry to hear you are having an issue. Are you using the correct flours and following the recipe as indicated?
I made these last night and they taste delicious.
Are you only supposed to melt the butter for the glaze or are you melting both? I had to add an extra egg white and more yogurt.
Hi Steph! The ingredients let you know that you can melt or brown the butter. For the glaze you need to melt the butter as well. I just tested these last week so if you used all the ingredients and follow the instructions as written you shouldn’t have an issue!
I love your recipes here and on fb. I’m looking forward to trying them. However, this was the first time I made “healthy” scones. I’ve made others before and they turned out great. But not so this morning, and on Mother’s Day. I am giving these to my boyfriend’s mom. They turned out ok, but they’re very dry. I made according to your recipe, and only baked them for 16 minutes, based on what some others have said.I’m wondering if I bake them a little less or add more greek yogurt… if that might help. Thank you!
These scones are so good! I love that the recipe just makes six, so you can always have fresh scones 🙂 I rubbed the butter into the dry ingredients rather than melting / browning it.
Absolutely! And great tip on the butter. Glad you liked them!
Made a fresh strawberries version of these today grating frozen butter into the dry ingredients, adding the zest of half a lemon and 1 tbsp of lemon juice and they came out perfect!! Everyone in the family loved them, thanks for another great recipe 🙂
Great!! So happy to hear that.
I notice it doesn’t say unsalted butter and the browning butter tutorial says it is with unsalted butter. I am probably overthinking which is what I do, but just for clarification I am using salted butter correct?
Hi! I would use unsalted butter 🙂
Are these really that healthy?
To me they are, yep!
Any alternative to the all-purpose flour? Can I use whole wheat flour for all of it? Or substitute it with coconut flour?
Thanks
HI Lisa! I wouldn’t recommend substituting flours here – the measurements are pretty exact and using all whole wheat flour will make them crumbly.