Acute How-To: Blueberry Yogurt Scones

Until recently I have not been a big fan of scones. I find the average scones sold at the big name coffee houses to be dry, flavorless, and overall blah. A total waste of calories.

Recently, I had the most amazing scone at a local bakery and my scone-hating ways were changed! I decided to create a healthier version of scones at home. I wanted ones that were moist and flavorful, but not loaded with butter, so I supplemented a small amount of butter with a low fat yogurt. I have tried this recipe with blueberries and with mixed berries – both are fantastic.

BlueberryYogurt Scones

{makes 12}

  • 1 1/2 cups all purpose flour
  • 2/3 cup whole wheat flour
  • 1/2 cup white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup berries {I used fresh blueberries}
  • 3 tablespoons melted butter
  • zest from one lemon
  • the juice from one lemon
  • one egg
  • 1/4 cup water
  • 6 ounces non-fat or low-fat yogurt…any flavor {I used low fat greek blueberry yogurt}

1. Heat oven to 400 degrees.

2. In a large bowl, mix together the dry ingredients with a whisk {both flours, sugar, baking powder, baking soda, and salt}.

3. In another bowl, mix together the egg, melted butter {make sure it isn’t too hot}, the yogurt, the lemon zest, and the lemon juice. Add in the berries and fold all the wet ingredients into the dry ingredients. The dough will be slightly crumbly, so you will need to work it together with your hands.

4. Lightly flour a clean surface and gently kneed the dough on the surface until all comes together. Form into a disc and cut into 12 equal portions.

5. Line a baking sheet with parchment paper and bake scones at 400 degrees for 20 minutes.

These scones are the best served warm – enjoy!

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