THE ULTIMATE HEALTHY BLUEBERRY SCONES
This easy recipe is perfect for laid-back weekend brunches or even a quick mid-week treat! The scones are ready in 30 minutes, perfectly tender, and bursting with sweet juicy blueberries. They'll keep for at least a week if stored in an airtight container in the refrigerator.
Yield 8 scones
Number Of Ingredients 9
Steps:
- Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the butter with a pastry cutter or the back of a fork until the mixture resembles fine crumbs. Make a well in the center, and add in the Greek yogurt, maple syrup, 3 tablespoons of milk, and vanilla. Stir until just incorporated. Gently fold in the blueberries.
- Using a spatula, shape the dough into a ¾" tall circle on the prepared baking sheet. Brush with the remaining milk. Slice the circle into 8 triangular segments with a sharp knife. Bake at 425°F for 18-22 minutes, or until the tops are lightly golden. Cool on the pan for 5 minutes before transferring to a wire rack.
HEALTHY BLUEBERRY GINGER SCONES
These healthy scones combine the classic flavors of blueberry and lemon with a little extra spice from crystallized ginger.
Provided by Liz DellaCroce
Categories Baked Goods
Time 15m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees.
- In a large bowl, stir together the flour, sugar, baking powder, salt and lemon zest.
- With two knives or a pastry cutter, cut in the butter until it resembles coarse crumbs. Do not over process!
- Stir in the ginger and blueberries.
- Add the lemon extract and tablespoon by tablespoon, mix in the lemon juice. Just add enough so that the dough holds together. If you add too much lemon juice, the scones will come out muffin-like. Some days I need 3 tablespoons and sometimes I need up to 6.
- On a piece of parchment paper or Silpat, form a circle of dough, about 3/4" thick.
- Cut out 8 triangular scones.
- Place the scones a few inches apart on the parchment paper or Silpat and sprinkle the sugar over the top, if using.
- Place the scones about 2" apart.
- Bake until the scones are slightly brown, about 12 - 15 minutes.
- Remove the scones from the oven and let cool for 5 minutes on the pan.
- Serve immediately.
Nutrition Facts : Calories 236 kcal, Carbohydrate 37 g, Protein 3.7 g, Fat 8.7 g, SaturatedFat 5.2 g, Cholesterol 22 mg, Sodium 200 mg, Fiber 3.8 g, Sugar 17.1 g, UnsaturatedFat 3.5 g, ServingSize 1 serving
HEALTHY BLUEBERRY SCONES
Make and share this Healthy Blueberry Scones recipe from Food.com.
Provided by Granola Girl
Categories Scones
Time 22m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Line a large baking sheet with a silicone mat or parchment paper.
- Combine flour, sugar, baking powder, baking soda and salt in a large bowl. Cut butter into flour mixture with a pastry blender or two knives until it resembles a coarse crumbs.
- Add egg, buttermilk and vanilla. Stir with a fork until a dough forms. Fold in blueberries. Drop by tablespoonfuls onto prepared baking sheet.
- Bake for 12-14 minutes.
- Yield 24 small scones.
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