Greek Yogurt Blueberry Scones
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 128.7
- Total Fat: 4.4 g
- Cholesterol: 12.1 mg
- Sodium: 151.2 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 0.7 g
- Protein: 3.3 g
View full nutritional breakdown of Greek Yogurt Blueberry Scones calories by ingredient
Introduction
Healthier scones made with less sugar and greek yogurt. Healthier scones made with less sugar and greek yogurt.Number of Servings: 8
Ingredients
-
.33 cup, unthawed Blueberries, frozen (unsweetened)
0.66 cup Flour - Gold medal all purpose flour
.5 cup Wheat flour, white, all-purpose, unenriched
9 tsp Domino Light Brown Sugar
1 tsp Baking Powder
.5 tsp Baking Soda
.33 cup Nonfat Plain Greek Yogurt (Kirkland)
.5 tsp Vanilla Extract
3 tbsp Butter, unsalted
1 serving Egg white, large
Tips
Photo shoes 4 slices--I later changed it to 8 since the scones are dense.
Directions
Notes: I froze the butter the night before a grated it when needed to use it.
Preheat oven to 400 degrees F.
In a large bowl, whisk together both flours, brown sugar, baking soda, baking powder and salt.
In a small bowl, combined greek yogurt, vanilla, grated butter, and egg. 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 8 wedges and barely separate.
To make a topping, combine a sprinkle 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.
Serving Size: Makes 8 Scones
Preheat oven to 400 degrees F.
In a large bowl, whisk together both flours, brown sugar, baking soda, baking powder and salt.
In a small bowl, combined greek yogurt, vanilla, grated butter, and egg. 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 8 wedges and barely separate.
To make a topping, combine a sprinkle 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.
Serving Size: Makes 8 Scones