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Whole Wheat Lemon Blueberry Scones

These whole wheat lemon blueberry scones are a healthier twist on a classic treat, made with fresh blueberries and a hint of lemon zest. Perfect for breakfast or a snack, they can be frozen for later enjoyment.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 scones
Course: Breakfast, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups whole wheat pastry flour
  • 1/2 cup whole wheat flour
  • 1 tablespoon baking powder
  • 3 tablespoons cane sugar
  • 1/8 teaspoon salt
  • 5 tablespoons cold unsalted butter cut into tiny pieces (1/4 inch or smaller cubes)
  • zest of one lemon about 1 tablespoon
  • 3/4 -1 cup blueberries
  • 1/2 cup plain 0% fat greek yogurt I tend to lend towards Chobani or Fage
  • 1/2 cup skim milk

Method
 

  1. Preheat oven to 425°.
  2. Combine flours, baking powder, sugar and salt in a bowl and mix with a knife until well blended.
  3. Add butter to dry ingredients and mix until butter is spread throughout.
  4. Add blueberries and lemon zest and gently stir.
  5. Gently mix in milk and yogurt until you’re able to switch to kneading it with your hands.
  6. Form dough into an 8 inch circle and cut into eight slices.
  7. Separate slices and place on a baking sheet covered in non-stick foil.
  8. Bake for 15 minutes or until light brown.

Notes

Store in an airtight container for a couple of days or freeze for later. Nutritional information calculated using Spark Recipes.