Hey y’all, so the past year and a half I’ve made a commitment to myself and family that we would live a healthier lifestyle and eat a much cleaner diet. By doing this I was able to lose all the baby weight I had gained and return to my first pre-pregnancy weight. So of course whenever I see healthier recipes I save them on my Pinterest and hopefully I eventually get to try them. Well when I saw this recipe the other day I just knew I had to try it. Plus I just so happen to have all the ingredients on hand!
Healthier Blueberry Scones (with Greek yogurt)
2/3 cup all purpose flour
1/2 cup whole wheat pastry flour or white whole wheat flour
3 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch of salt
1/3 cup nonfat plain greek yogurt
1/2 teaspoon vanilla
3 tablespoons butter
1 egg white
1/2 cup fresh or frozen blueberries
1/2 tablespoon granulated sugar
pinch of cinnamon
Preheat oven to 400 degrees F.
In a small saucepan, brown the butter over medium high heat. If you don’t feel like browning it, you can just melt and cool the butter, or use softened butter.
In a large bowl, whisk together both flours, brown sugar, baking soda, baking powder and salt.
In a small bowl, combined greek yogurt, vanilla, butter, and egg white. Add wet ingredients to dry ingredients and stir until just moist. Mixture should be crumbly. Gently fold in blueberries.
Turn dough onto a lightly floured surface and knead about 8 times with your hands. Dough will begin to come together. Form dough into a 6-8 inch circle and place on baking sheet or parchment paper coated with cooking spray. Cut into 6 wedges and barely separate.
To make the topping, combine sugar and cinnamon. Spray the top of the dough with cooking spray then sprinkle the top of the dough with the cinnamon sugar mixture. Bake for 20-25 minutes or until top of the scones are lightly golden brown.
The texture of this scone is awesome…it’s definitely not very sweet. But with a dollop of vanilla greek yogurt or even some organic honey, with your morning cup of coffee or tea…delicious!
I’ve included the link to the original recipe above but here it is again from Monique at Ambitious Kitchen Ambitious Kitchen