In college, I occasionally visited a small restaurant on the edge of downtown, located right next to the train tracks. With just a handful of tables and chairs outside, and only one set inside, it was more of a shop than a restaurant, but it was still one of the most popular places in town.
They sold some of the best thin crust pizza, both by the slice and by the pie, piled thick with tomato sauce, cheese, and a wide variety of toppings. The vegetarian and Hawaiian flavors seemed to disappear the fastest, followed by the meat lovers, pepperoni, and plain cheese slices.
But they offered more than just pizza…
The shop was owned and operated by the biggest baking company in town, so they also sold plenty of freshly baked goodies. We almost always found long baguettes, sourdough loaves, and French bread in oversized baskets behind the cashier, along with muffins, scones, éclairs, cream puffs, Boston cream pie slices, and molten chocolate lava cakes in the glass display case to the right of the register.
Towards the end of college, I discovered that the store discounted their breakfast pastries after 5 pm in order to make room for the next round of freshly baked ones the following morning. The day I read their little chalkboard sign, I immediately bought a side salad and jumbo-sized blueberry scone as big as my entire hand, completely forgoing the pizza.
As much as I enjoy fresh hot pizza… I love my baked treats even more!
After eating the salad while sitting on one of the benches outside, I broke off a piece of the scone and popped it into my mouth. After swallowing, I immediately reached for the water bottle in my backpack.
That scone was so dry and crumbly! Despite being freshly baked that morning, I thought its texture resembled something that had been on display for three days instead.
I quickly learned my lesson and opted for muffins after that… Much more moist and tender, even at dinnertime after sitting out all day!
I also started baking my own scones at home, like these Healthy Blueberry Almond Scones! They’re full of plump sweet berries, just like the ones from that little shop, but these homemade scones are incredibly moist and tender on the inside. Not one bit dry!
Also unlike those ones from college, these healthy blueberry almond scones contain no eggs, heavy cream, refined flour or sugar… And they’re just 135 calories!
HOW TO MAKE HEALTHY BLUEBERRY ALMOND SCONES
Let’s go over how to make these healthy blueberry almond scones!
In your one bowl (hooray for fewer dishes to wash!), you’ll start by whisking together white whole wheat flour, baking powder, and salt. If you’ve browsed through my recipes before, then you probably already know what white whole wheat flour is. But if you haven’t and feel a little confused…
White whole wheat flour is not made by simply combining white (aka all-purpose) flour and regular whole wheat flour! Instead, it’s made by finely grinding a special type of soft white wheat (hence the name!), whereas regular whole wheat flour comes from a heartier variety of red wheat. They both have the same health benefits (like extra fiber!), but white whole wheat flour has a lighter taste and texture. This lets the moist and tender texture of your healthy blueberry almond scones really shine!
Hint: I’ve also included my favorite gluten-free options for these healthy blueberry almond scones in the Notes section of the recipe!
Just remember, whether you use white whole wheat flour or a gluten-free flour blend to make these healthy blueberry almond scones, it’s extremely important to measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much flour will make your scones dry and crumbly, rather than perfectly soft and tender!
Next, you’ll work a small amount of very cold butter into your flour mixture. Traditional scone recipes often call for a full stick (if not more!), but you just need 2 tablespoons for this healthy recipe. That really helps keep your blueberry almond scones low fat and low calorie!
And yes, it’s very important that your butter is cold and straight from the fridge. (Freezing isn’t necessary though!) This is because…
When you put your healthy blueberry almond scones in the oven, the butter in your scone dough starts to melt, which creates tender little pockets in your scones. If your butter softens or melts ahead of time, you miss out on that lovely tenderness, and the texture just isn’t quite the same.
This is why I highly recommend against using coconut oil! It has a much lower melting point compared to butter, so it often softens and melts while you’re mixing together the dough.
Hint: For a non-dairy and vegan alternative, see the Notes section of this healthy blueberry almond scones recipe!
You’ll skip the heavy cream found in many traditional scone recipes and add Greek yogurt in the dough instead. Greek yogurt is one of my favorite ingredients in healthy baking! In this particular recipe, it adds the same moisture as extra butter or heavy cream but for a fraction of the calories. It also gives your healthy blueberry almond scones a protein boost!
Then to sweeten your scones, you’ll use pure maple syrup instead of refined granulated sugar. You want the kind that comes directly from maple trees, not “pancake” syrup! The only ingredient on the bottle should be “pure maple syrup,” and it generally comes in thin glass bottles or squat plastic jugs (like this!).
Tip: I actually like the not-too-sweet flavor of traditional scones, so I didn’t add very much maple syrup to these healthy blueberry almond scones. If you prefer sweeter scones, then just take a peek at the Notes section again. I tell you how to modify the recipe to make these scones sweeter there!
Time for the two biggest stars of this recipe… The blueberries and almond flavor! I prefer using fresh blueberries in most of my baked goods because frozen ones tend to bleed and dye the dough a strange gray color. They’ll both taste fine in these fully baked scones though!
Then for the almond flavor, I turned to my all-time favorite baking extract, almond extract. I’m actually not a big fan of nuts in my baked goods (I’ve been like that since my childhood, when I picked all of the almonds off the tops of my lemon poppy seed muffins and all of the walnuts out of banana nut bread or brownies!), which is one of the main reasons I used almond extract in these healthy blueberry almond scones instead of nuts. I also love the way almond extract makes baked goods taste so elegant and fancy!
Now that you’ve made your dough, transfer it to your baking sheet (I love using silicone baking mats for my scones!), and shape it into a circle using a spatula. The dough typically sticks to your hands—and often to the spatula as well—but that’s a good sign! Moist and sticky dough = moist and tender scones.
Then brush the top and sides of your dough circle with milk! This seals moisture into the dough, and it also creates a hint of a crust on the outside while your scones bake. Such a delicious textural contrast!
Finally, slice your dough circle into 8 wedges with a sharp knife. No need to separate them! By leaving them together on your baking sheet, your healthy blueberry almond scones stay as moist and tender on the inside as possible.
After a short trip to the oven…
Your easy, yummy, and healthy breakfast pastries are ready! 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 I’ll see your picture! 🙂 ) I’d love to see your healthy blueberry almond scones!
Healthy Blueberry Almond Scones
- 1 ½ cups (180g) white whole wheat flour or gluten-free* flour (measured like this)
- 1 ½ tsp baking powder
- ¼ 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 ½ tsp almond extract (see Notes!)
- ½ cup (70g) fresh blueberries
- In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the butter with a pastry cutter (highly recommended!) or the back of a fork until the mixture resembles fine crumbs. Make a well in the center. Add in the Greek yogurt, maple syrup, 3 tablespoons of milk, and almond extract. Stir until just incorporated. Gently fold in the blueberries with a spatula.
- Transfer the dough to the prepared baking sheet. Using a spatula, shape the dough into a 1” tall circle, and brush with the remaining milk. Slice the dough into 8 triangular segments with a sharp knife. (No need to separate them!) Bake at 425°F for 21-24 minutes, or until the tops and sides are lightly golden and the tips of the scones in the center feel firm to the touch. Cool on the pan for 5 minutes before transferring to a wire rack.
View Nutrition Information + Weight Watchers Points
You may also like Amy’s other recipes…
♡ The Ultimate Healthy Blueberry Scones
♡ The Ultimate Healthy Blueberry Muffins
♡ The Ultimate Healthy Blueberry Buttermilk Pancakes
♡ Healthy Blueberry Oatmeal Breakfast Cookies
♡ Healthy Blueberry Almond Banana Bread
♡ …and the rest of Amy’s healthy scone recipes!