Who knew whole wheat flour could be so good in a lemon blueberry scone!
I make these lemon blueberry scones *way* more often then your “typical” scone recipe. The whole wheat flour adds a hint of nuttiness to the scone base and the greek yogurt adds protein and a surprising amount of moisture to the final bake. Fluffy, crispy, and full of ooey-gooey blueberries, what’s not to like?!
A few notes:
- Whole wheat flour: If whole wheat flour sounds scary to you, then go buy some white whole wheat flour. It’s a little milder in taste but still has the nutritional benefits of whole wheat flour.
- Storage: These lemon blueberry scones mold surprisingly fast (I think due to the greek yogurt) so make sure you eat them in the first 2-3 days or store in a plastic bag with a paper towel.
- Re-heating: If you’re not having them fresh out of the oven, pop them in a toaster oven to re-crisp the tops before serving.
- Top with some Demerara Sugar: This is definitely optional. While topping with some Demerara sugar will not add any healthy benefits to these scones, it will make the tops extra crunchy and add a nice textural component. Let me know if you make these and have a preference either way!
Whole Wheat Lemon Blueberry Scones
Lemon blueberry scones make a great breakfast, snack, and anything in between! Using whole wheat flour and greek yogurt, these scones are fluffy, crispy, and packed with ooey-gooey blueberries.
Ingredients
- 2 Cups Whole Wheat Flour
- 1 Tbsp Baking Powder
- 3 Tbsp Sugar
- 1/8 tsp Salt
- 5 Tbsp Unsalted Butter cold and cubed
- 1 Lemon zested
- 1 Cup Blueberries
- 1/2 Cup Greek Yogurt
- 1/2 Cup Milk
- 2 Tbsp Demerara Sugar optional
Instructions
- Preheat over to 425℉
- Add flour, baking powder, sugar, and salt to a large bowl and whisk together.2 Cups Whole Wheat Flour, 1 Tbsp Baking Powder, 3 Tbsp Sugar, 1/8 tsp Salt
- Add cubed butter to the dry ingredients. Using a pastry cutter (or two knives if you don't have one), cut the butter into the flour mixture until it is about the size of peanuts.5 Tbsp Unsalted Butter
- Add in the blueberries and the lemon zest and stir until the blueberries are coated with flour.1 Cup Blueberries, 1 Lemon
- Pour in your milk and greek yogurt. Start by mixing with a wooden spoon and then finish off by kneading the dough with your hands until it comes together into a ball.1/2 Cup Milk, 1/2 Cup Greek Yogurt
- Flatten your dough ball into a circle that's about an inch thick and cut into 8 slices.
- Separate your slices onto a parchment covered baking sheet making sure there is plenty of room in between each slice.
- Optional: Sprinkle the tops of the scones with the demerara sugar.2 Tbsp Demerara Sugar
- Bake for 15 minutes or until light brown.
- Let cool on the baking sheet and store in an airtight container.
Notes
- Whole wheat flour: If whole wheat flour sounds scary to you, then go buy some white whole wheat flour. It’s a little milder in taste but still has the nutritional benefits of whole wheat flour.
- Storage: These lemon blueberry scones mold surprisingly fast (I think due to the greek yogurt) so make sure you eat them in the first 2-3 days or store in a plastic bag with a paper towel.
- Re-heating: If you’re not having them fresh out of the oven, pop them in a toaster oven to re-crisp the tops before serving.
