In my college town, a combination pizzeria and bakery sat on the very edge of downtown, right next to the railroad tracks in a tiny faded yellow storefront no larger than an airport coffee stand. While tourists and incoming freshmen generally overlooked it due to its quaint size and location, all of the locals considered it one of the best pizza places in town.
With their main bakery production facility on the other side of the city, the owners opted to drive over a fresh batch of pastries every morning and install a few brick ovens in the back of the storefront, which took up much less space than traditional bakery ovens, to prepare just the pizzas on site. They offered all of the classic flavors, like Margherita and meat lovers’, to more interesting ones, like eggplant with feta and roasted bell peppers with goat cheese, all on a thin crispy crust with barely a hint of char from those brick ovens.
Throughout the day, they baked fresh pizzas to cut into jumbo slices (bigger than my face!) and placed those in a glass display case next to the cash register. Rotating between four classic styles—cheese, pepperoni, Hawaiian, and vegetarian—they quickly sold those individual slices because the majority of college patrons loved stopping by for an easy lunch or dinner after class.
While most of my friends stood in line for a slice or two, I occasionally opted for a fresh salad from their refrigerated display along with a leftover pastry. They discounted their breakfast treats to $1 or less after 4 pm, and I always looked forward to those tender muffins or buttery scones! While I loved the flavors of their blueberry scones the most, those treats sometimes turned a little dry and crumbly as they sat, so I swore that when I finally baked my own at home, I’d make them the exact opposite and incredibly tender.
So that’s what I did with these Ultimate Healthy Blueberry Scones! They’re perfectly tender, with just a hint of sweetness, and positively bursting with juicy berries. Unlike those bakery’s scones, these are much healthier with no refined flour or sugar and nearly 5g of protein!
To start, you’ll use white whole wheat flour. White whole wheat flour is made by finely grinding a special type of white wheat, whereas regular whole wheat flour comes from a heartier strain of red wheat. This gives white whole wheat flour a lighter taste and texture, similar to that of all-purpose flour (and perfect for these scones!), but it still has the same health benefits as regular whole wheat flour.
Note: Whole wheat pastry flour would be a great substitute, and I’ve included my preferred gluten-free option in the Notes section as well.
Unlike traditional scones that depend on a full stick or two of butter and heavy cream for a tender texture, this healthier recipe requires just 2 tablespoons of butter. Yes, that’s it! It’s extremely important that the butter is cold, straight from the fridge. With very cold butter, it won’t heat up until you put the scones in the extremely hot oven, and it will create little air pockets and a very tender crumb when it melts.
Note: This is why I recommend against using coconut oil, if at all possible, because coconut oil has a much lower melting point than butter and will quickly turn to liquid once you begin mixing it into the dough.
With just 2 tablespoons of butter, the rest of these scones’ tender texture comes from my favorite ingredient in healthier baking. Do you know what it is? I’m sure you do… It’s Greek yogurt! Greek yogurt provides the same moisture as extra butter for a fraction of the calories, and it gives your scones a protein boost too!
And now for the best part… Fresh blueberries! Sweet, juicy, fruity pockets of bliss folded into that buttery, tender scone dough. Seriously, does life get any better than biting into one of those purpley gems?? Especially warm and fresh from the oven… Mmmmmmmmmm.
Pure perfection! And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees that I’ll see the notification from you! ?) I’d love to see your scones!
| The Ultimate Healthy Blueberry Scones | | Print |
- 1 ½ cups (180g) white whole wheat flour or gluten-free* flour (measured like this)
- 1 ½ tsp baking powder
- ½ tsp salt
- 2 tbsp (28g) unsalted butter, cold and cubed
- ½ cup (120g) plain nonfat Greek yogurt
- 3 tbsp (45mL) pure maple syrup
- 3 tbsp + 2 tsp (55mL) nonfat milk, divided
- 1 tsp vanilla extract
- ½ cup (80g) fresh blueberries
- Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the butter with a pastry cutter or the back of a fork until the mixture resembles fine crumbs. Make a well in the center, and add in the Greek yogurt, maple syrup, 3 tablespoons of milk, and vanilla. Stir until just incorporated. Gently fold in the blueberries.
- Using a spatula, shape the dough into a ¾” tall circle on the prepared baking sheet. Brush with the remaining milk. Slice the circle into 8 triangular segments with a sharp knife. Bake at 425°F for 18-22 minutes, or until the tops are lightly golden. Cool on the pan for 5 minutes before transferring to a wire rack.
For a gluten-free version, use the following blend: 1 cup (120g) millet flour, ¼ cup (30g) tapioca flour, ¼ cup (30g) brown rice flour, and 1 teaspoon xanthan gum. Most store-bought gluten-free flour blends will work as well, if they’re measured like this.
Honey or agave may be substituted in place of the pure maple syrup.
Any milk may be substituted in place of the nonfat milk.
In a pinch, coconut oil may be substituted for the butter, but the texture of the scones will be affected. Very cold butter is required to achieve their tender texture, and since coconut oil melts at a much lower temperature, the results will not be the same.
Frozen and thawed blueberries may be substituted for the fresh. They may stain the dough a slightly gray color, but the flavor will remain the same.
{gluten-free, clean eating, low fat, low calorie}
View Nutrition Information + Weight Watchers Points
You may also like Amy’s other recipes…
♡ Clean Strawberry Chocolate Chip Scones
♡ Clean Peach Scones
♡ Clean Lemon Poppy Seed Scones
♡ Clean Chocolate Chip Banana Bread Scones
♡ Clean Chocolate Chip Scones
♡ Clean Cinnamon Roll Scones
Could I freeze them?
Yes, these scones freeze really well after they’ve been baked! I can’t wait to hear what you think of them Miriam! 🙂
Thank you so much for your response 🙂 Excited to try them tomorrow. Can I use regular yogurt instead of greek?
It’s my pleasure! I’m always happy to help! 🙂 Yes, regular yogurt should work just fine. I’m so excited to hear what you think of these scones Miriam!
These were THE worst “scones” I have ever made. They were more like biscuits with zero flavor. I will never make them again. Never mind in the ingredients there was no measurement or mention of maple syrup.
I truly appreciate your interest in my recipe Domye! That sounds really disappointing and not how these scones are supposed to turn out, so I’d love to help figure out what happened with your batch. 🙂 I’m not quite sure what you mean about the maple syrup — it’s included in the Ingredients list right in between the Greek yogurt and milk, along with the amount. Did you add maple syrup to your batch? If not, then that’s probably why they had no flavor. The maple syrup is the only source of sweetness in the dough, besides the blueberries! Also, how was the texture? Were your scones moist or dry? Once I know that information, we should have a much better idea of what happened!
Just made these and they’re super yummy, light, and not flour-y like most bakery scones. Cannot believe I’ve been wasting money on bakery goods when I can make them so much yummier at home! My only critique/suggestion would be more vanilla, but I usually double/triple that in most recipes anyway. Thanks for the healthy baked good recipe.
I’m so glad you enjoyed these scones Nikki! Your kind words mean a lot to me. 🙂 I love your idea of adding extra vanilla — I’d love to hear how that turns out if you try it!
My scones came out very chewy and doughy…I followed the exact measurements. What could I have done wrong?
I really appreciate your interest in my recipe Alique! I’d love to help you solve those issues. 🙂 I just want to make sure I fully understand what you mean first! By “chewy and doughy,” do you mean raw and underdone? Or more gummy? Or were they dry?
Also, did you make any modifications to the recipe, including those listed in the Notes section? How long did you bake your scones? And did you use a kitchen scale or measuring cups for the measurements?
Unfortunately this recipe was pretty bland and yielded waffle/ biscuits like scones. I can understand if this was a different take to create healthy scones but they are far from regular scones and the taste. The maple syrup quantity is not enough for the flour ratio. I liked the texture though which I got after extending the bake time to 30 mins.
Thank you.
I really appreciate your interest in my recipe Bavi! That sounds disappointing, and I’d love to help modify this recipe to better suit your tastes. 🙂 These scones are meant to taste like traditional scones, which means only lightly sweetened — not too sweet! (Some “American” scones, especially those produced by commercial bakeries, can be much sweeter than traditional scones!) If you’d like them to taste sweeter, then you can easily substitute more maple syrup for the 3 tablespoons of milk that goes into the scone dough.
Did you make any modifications to the recipe, including those listed in the Notes section (other than baking them longer)? Also, how did you measure the flour? Did you use a kitchen scale or measuring cups? If the latter, can you describe how you used them?
Once I know all of the answers to those questions (I know there are quite a few of them!), then I’ll have a better idea of other things you can do to make this recipe suit your tastes!