Healthy Lemon Blueberry Yogurt Scones Recipe

Introduction

Healthy lemon blueberry yogurt scones offer a delightful balance of buttery flavor and wholesome ingredients. Made with Greek yogurt, fresh blueberries, and zesty lemon, these scones are moist, light, and perfect for a nutritious treat any time of day.

Ingredients

• 2 cups all-purpose or whole wheat flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup Greek yogurt
• 3 tablespoons honey or maple syrup
• 1 tablespoon coconut oil (solid) or unsalted butter
• 1 cup fresh or frozen blueberries
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Step 3: In another bowl, combine the Greek yogurt, honey or maple syrup, coconut oil or butter, lemon zest, lemon juice, and vanilla extract.
4. Step 4: Gently add the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.
5. Step 5: Toss blueberries with a little flour to prevent sinking, then gently fold them into the dough.
6. Step 6: Turn the dough onto a floured surface and shape it lightly into a 1-inch thick disc.
7. Step 7: Cut the disc into 8 triangles and arrange them on the prepared baking sheet.
8. Step 8: Bake for 15–18 minutes or until the scones are golden brown.
9. Step 9: Let the scones cool slightly before serving. Enjoy!

Tips & Variations

• Keep all ingredients cold, especially yogurt and blueberries, to ensure a fluffy texture.
• Use fresh lemon zest for a vibrant citrus flavor.
• For a nutty twist, add slivered almonds or chopped pecans to the batter.
• Swap half the blueberries for raspberries or strawberries for a mixed berry version.
• Try adding shredded coconut for a tropical flavor.
• Brush scones with milk or yogurt before baking for a golden finish.

Storage

Store scones in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. To freeze, wrap each scone individually and keep for up to 3 months. Reheat in a 300°F oven for 5-10 minutes or microwave for about 20 seconds for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, but the dough may be a bit wetter. You might need to reduce other liquids slightly to compensate.

Can I use frozen blueberries?

Absolutely! Use them straight from the freezer without thawing to prevent the color from bleeding too much into the dough.

Healthy Lemon Blueberry Yogurt Scones Recipe

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★★★★★

4.6 from 117 reviews

• Author: Lila
• Total Time: 33 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

Delicious and moist scones made with Greek yogurt, blueberries, and lemon zest, providing a healthy twist to a classic treat. These Healthy Lemon Blueberry Yogurt Scones are lower in fat, rich in protein and antioxidants, and bursting with natural sweetness and citrus flavor, perfect for a nutritious snack or breakfast.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose or whole wheat flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Wet Ingredients

• 1 cup Greek yogurt
• 3 tablespoons honey or maple syrup
• 1 tablespoon coconut oil (solid) or unsalted butter
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice

Additional Ingredients

• 1 cup fresh or frozen blueberries

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Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
3. Combine Wet Ingredients: In another bowl, mix the Greek yogurt, honey or maple syrup, coconut oil (or butter), lemon zest, lemon juice, and vanilla extract until smooth.
4. Combine Wet and Dry: Gently add the wet mixture into the dry ingredients and stir just until the dough comes together; avoid overmixing to prevent toughness.
5. Prepare Blueberries: Toss the blueberries in a little flour to prevent them from sinking into the dough, then gently fold them into the mixture.
6. Shape Dough: Turn the dough out onto a floured surface and shape it lightly into a 1-inch thick disc without overworking the dough.
7. Cut and Arrange: Cut the dough disc into 8 triangular wedges and arrange them evenly on the prepared baking sheet.
8. Bake: Bake in the preheated oven for 15–18 minutes or until the scones are golden brown and cooked through.
9. Cool and Serve: Allow the scones to cool slightly on a wire rack before serving. Enjoy warm or at room temperature.

Notes

• For best texture, make sure all ingredients especially yogurt and coconut oil are cold before mixing.
• Handle the dough gently and avoid overmixing to keep scones tender and flaky.
• Store scones in an airtight container at room temperature for up to 2 days or refrigerated up to 5 days.
• You can freeze scones individually wrapped for up to 3 months; reheat at 300°F for 5-10 minutes or microwave briefly.
• Use fresh lemon zest whenever possible for vibrant citrus flavor.
• Tossing blueberries in flour prevents them from sinking in the dough during baking.

• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Category: Snack
• Method: Baking
• Cuisine: American

Keywords: lemon blueberry scones, healthy scones recipe, yogurt scones, blueberry baking, lemon zest, Greek yogurt scones, healthy snack, nutritious scones, low fat baking, antioxidant rich desserts