Like most people, my weekday morning breakfast usually consists of something simple and fast (I like peanut butter Puffins…don’t judge!). But the weekends are for relaxed breakfasts with bottomless cups of coffee and endless conversation.
As I’ve shared before, I’m a sucker for a good scone (see Easy & Delicious Scones Anyone Will Love). I’m also blessed to have an amazing bakery within walking distance (A&J King in Salem, MA) that makes outrageously good scones, but that wasn’t always the case. I once lived in a dark place where the local bakery was housed in a Food Lion (it’s southern and their baked goods aren’t that good). In those difficult times, I would only get scones when I was traveling or took the time to bake them.
Now, I bake them for fun on the restful Saturday mornings I alluded to above. The part that I always have trouble with is enjoying a scone (or three) without worry about how many more minutes I’ll have to do on my elliptical. Then, I found this wonderful recipe rightfully dubbed The Ultimate Healthy Blueberry Scones.
The recipe was developed by an amazing blogger named Amy and is featured on her blog, Amy’s Healthy Baking. Do yourself a favor and check it out. There’s a ton of fantastic recipes that will let you each all the baked goods you want without ever looking at the scale in fear again.
As I said, this recipe isn’t my own (you can find the original here). But I have taken a few liberties to add a bit of my own tastes into it. I’ll note those within the ingredients and list.
I hope you take an opportunity to enjoy this recipe this weekend!
- 3/4 cup all-purpose flour
- 3/4 cup 100% whole wheat flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 2 Tbsp cold unsalted butter, cut into cubes
- ½ cup plain Greek yogurt (nonfat or 2%)
- 3 Tbsp pure maple syrup
- 3 Tbsp + 2 tsp milk (nonfat or low-fat), divided
- 1 tsp pure vanilla extract
- 1 tsp lemon zest
- ½ cup blueberries (fresh or frozen, thawed)
- Preheat your oven to 450 degrees Fahrenheit
- Combine the first four ingredients in a large bowl and whisk them together.
- Cut the butter into the dry ingredients using a fork or pastry cutter. You want the end product to look like large breadcrumbs.
- Pour the yogurt, maple syrup, 3 Tbsp of milk, vanilla extract, and lemon zest into the dry ingredients. Mix them until they’re just combined.
- Gently fold the blueberries into the mix, while also being sure not to overwork the mixture.
- Turn out the combined dough onto a baking sheet that’s been covered with parchment paper a little oil (not a lot, just enough to make the surface shine)
- Shape the dough into a round that’s about 3/4 of an inch thick.
- Brush the finished dough with the remaining 2 tsp of milk and place it in the oven.
- Bake for about 22-24 minutes (each oven is different, so please make sure to watch it) until golden.
- Remove from the oven, cool for about five minutes, and enjoy!