Healthy Blueberry Lemon Scones
Yields: 8 scones
 
My brother loves anything lemon-flavored, and he was obsessed with these scones! They’re full of bright sunshiny citrus flavor, and the sweet juicy blueberries are the perfect flavor combination. Leftover scones will keep for at least 2 days if stored in an airtight container on the counter or at least 1 week if stored in an airtight container in the refrigerator.
  • 1 ½ cups (180g) white whole wheat flour or gluten-free* flour (measured like this)
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 1 tbsp (5g) lemon zest (about 1 medium)
  • 2 tbsp (28g) unsalted butter, cold and cubed
  • ½ cup (120g) plain nonfat Greek yogurt
  • 3 tbsp (45mL) pure maple syrup
  • 3 tbsp (45mL) freshly squeezed lemon juice (see Notes!)
  • 1 tsp vanilla extract
  • ½ cup (70g) fresh blueberries
  • 2 tsp nonfat milk
  1. Preheat the oven to 425°F, and line a baking sheet with a silicone baking mat or parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. Whisk in the lemon zest. 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, lemon juice, and vanilla. Stir until just incorporated. Gently fold in the blueberries with a spatula.
  3. Transfer the dough to the prepared baking sheet. Using a spatula, shape the dough into a ¾” tall circle, and brush with the milk. Slice the dough into 8 triangular segments with a sharp knife. (No need to separate them!) Bake at 425°F for 19-22 minutes, or until the tops and sides are lightly golden. Cool on the pan for 5 minutes before transferring to a wire rack.
Notes: Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the white whole wheat flour.

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 (like this one!) will work as well, if they’re measured like this.

I highly recommend using Meyer lemons! They’re sweeter than regular lemons and have a fuller flavor. They’re the only kind of lemons I use in my baking and always produce the best results!

It’s very important that your butter is cold, straight from the fridge. (Freezing it isn’t necessary for this recipe!) 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.

Honey or agave may be substituted in place of the pure maple syrup.

In a pinch, frozen blueberries may be substituted for the fresh, and the baking time may increase slightly. (Keep in mind that frozen blueberries dye the dough a grayish color!)

Any milk may be substituted for the nonfat milk.

As written, these scones aren’t overly sweet. If you prefer sweeter scones, substitute an additional 1-2 tablespoons of pure maple syrup for an equal amount of lemon juice. (They won’t have as strong of a lemon flavor though!)

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.

For a vegan version, I recommend Earth Balance sticks in place of the butter, your preferred non-dairy yogurt in place of the Greek yogurt, and non-dairy milk in place of the nonfat milk.

Watch my video here (located directly above the recipe!) to see how these scones are made!

{gluten-free, clean eating, low fat, vegan option}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2018/06/05/healthy-lemon-blueberry-scones/