Healthy Blueberry Scones
Indulge in a guilt-free treat with these Healthy Blueberry Scones, a wholesome twist on a classic favorite! Crafted with nutrient-rich whole wheat flour, naturally sweetened with coconut sugar, and packed with juicy blueberries, these scones offer a delightful balance of flavor and nourishment. The use of cold, unsalted butter ensures a tender, flaky texture, while unsweetened almond milk keeps the recipe dairy-free, making it perfect for a variety of dietary preferences. Ready in just 15 minutes of prep time and baked to golden perfection, these scones are the ultimate snack or breakfast choice. Top them with a light egg wash and a sprinkle of coarse sugar for added charm, and enjoy them warm or at room temperature. Perfect for meal prepping or sharing, these blueberry scones strike the perfect balance between healthy and delicious.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 2.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.25 cups Coconut sugar (or brown sugar)
- 5 tablespoons Unsalted butter (cold, diced)
- 0.75 cups Unsweetened almond milk (or any milk of choice)
- 1 teaspoons Vanilla extract
- 1 cups Blueberries (fresh or frozen)
- 1 large Egg (optional, for egg wash)
- 1 teaspoons Coarse sugar (optional, for topping)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, salt, and coconut sugar.
Add the cold, diced butter to the dry ingredients and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
In a separate bowl or measuring cup, mix the almond milk and vanilla extract.
Pour the wet ingredients into the dry mixture and gently stir just until combined.
Carefully fold in the blueberries, being cautious not to overmix. The dough will be slightly sticky.
Turn the dough out onto a lightly floured surface and gently shape it into an 8-inch circle, about 3/4-inch thick.
Using a sharp knife or bench scraper, cut the dough into 8 wedges (like a pie). Transfer the wedges onto the prepared baking sheet, spacing them about 1 inch apart.
If desired, whisk the egg and brush the tops of the scones for a golden finish. Sprinkle with coarse sugar if desired.
Bake in the preheated oven for 16-18 minutes, or until the scones are golden brown and a toothpick inserted in the center comes out clean.
Remove from the oven and let the scones cool for 5 minutes on the baking sheet before transferring them to a cooling rack.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
Nutrition Facts
Calories |
1800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.2 g | 90% | |
| Saturated Fat | 39.3 g | 196% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 342 mg | 114% | |
| Sodium | 1929 mg | 84% | |
| Total Carbohydrate | 273.4 g | 99% | |
| Dietary Fiber | 34.8 g | 124% | |
| Total Sugars | 85.0 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 487 mg | 37% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1478 mg | 31% | |
*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.
