Diabetic Blueberry Scones
Indulge guilt-free with these tender and wholesome Diabetic Blueberry Scones, a perfect blend of natural sweetness and hearty goodness. Crafted with whole wheat flour, a sugar substitute like erythritol, and bursts of juicy fresh blueberries, these scones are a healthier twist on the classic treat. Cold unsalted butter is beautifully cut into the dough for a flaky texture, while low-fat Greek yogurt and almond milk ensure a moist and fluffy interior. This quick and easy recipe only takes 15 minutes of prep time, making it an ideal choice for breakfast or a midday snack. Baked to golden perfection in under 20 minutes, these scones are the perfect treat for those seeking a low-sugar, diabetes-friendly option that doesn't skimp on flavor. Serve them warm, and enjoy their comforting, homemade appeal!
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 3 tablespoons Granulated sugar substitute (erythritol or stevia blend)
- 0.25 teaspoons Salt
- 5 tablespoons Unsalted butter (cold, cut into small cubes)
- 1 cup Fresh blueberries
- 0.5 cup Low-fat plain Greek yogurt
- 0.25 cup Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 1 large Egg
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, sugar substitute, and salt until well combined.
Add the cold cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
Gently fold in the fresh blueberries, being careful not to crush them.
In a separate bowl, whisk together the Greek yogurt, almond milk, vanilla extract, and egg until smooth.
Pour the wet ingredients into the dry ingredients and mix until just combined. Avoid overmixing to keep the scones tender.
Turn the dough out onto a lightly floured surface and gently shape it into a circle about 1 inch thick.
Using a sharp knife or a bench scraper, cut the circle into 8 equal wedges.
Transfer the wedges to the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 16-18 minutes, or until the scones are golden brown and a toothpick inserted into the center comes out clean.
Allow the scones to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. These scones are best enjoyed the day they are made but can be stored in an airtight container for up to 2 days.
Nutrition Facts
Calories |
1628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.5 g | 90% | |
| Saturated Fat | 40.4 g | 202% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 353 mg | 118% | |
| Sodium | 2357 mg | 102% | |
| Total Carbohydrate | 243.3 g | 88% | |
| Dietary Fiber | 29.3 g | 105% | |
| Total Sugars | 21.0 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 374 mg | 29% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1224 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
