Healthy Blueberry Almond Scones
Yields: 8 scones
These are some of my all-time favorite scones! They’re moist and tender on the inside with a hint of a crust on the outside, and they have plenty of plump juicy berries. The almond extract makes them taste so fancy and elegant, even though they’re simple to make! Leftover scones will keep for at least five days if stored in an airtight container in the refrigerator—if they last that long!
  • 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
  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. 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.
  3. 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.
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.

Make sure 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, and the dough won't come together either. If this happens to you, add more milk, 1 teaspoon at a time, until all of the flour is incorporated.

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.

As written, the almond flavor is fairly prominent, which is how I like it. (Almond extract is my favorite baking extract!) For a more subtle almond flavor, reduce the almond extract to 1 teaspoon instead.

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 milk in the dough.

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. See below for my preferred non-dairy option!

VEGAN OPTION: Use 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.

{gluten-free, vegan option, clean eating, low fat}
Recipe by Amy's Healthy Baking at