Low Fat Blueberry Scones
Indulge in the perfect balance of flavor and wellness with these Low Fat Blueberry Scones, a guilt-free twist on a classic treat. With the natural sweetness of fresh blueberries and the creamy richness of low-fat Greek yogurt, these scones are irresistibly soft and bursting with berry goodness in every bite. They come together in just over 30 minutes, using wholesome ingredients like skim milk and a touch of vanilla for a fragrant, melt-in-your-mouth texture. Whether you're enjoying them warm out of the oven for breakfast or as a delightful afternoon snack, these golden-brown scones offer the comfort of a bakery-style pastry with a fraction of the fat. Perfect for health-conscious bakers and blueberry lovers alike, this easy recipe proves that you don’t have to compromise on flavor to keep it light!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 3 tablespoons unsalted butter, cold
- 0.75 cup low-fat Greek yogurt
- 0.25 cup skim milk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 1 egg (optional, for egg wash)
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 flour, granulated sugar, baking powder, and salt.
Cut the cold unsalted butter into small cubes and add to the flour mixture. Use a pastry cutter or your fingertips to blend until the mixture resembles coarse crumbs.
In a medium bowl, whisk together the low-fat Greek yogurt, skim milk, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix.
Carefully fold in the fresh blueberries, distributing them evenly throughout the dough.
Transfer the dough onto a lightly floured surface and knead a few times to bring it together. Shape it into a round disk about 1 inch thick.
Using a sharp knife or a bench scraper, cut the disk into 8 even wedges.
Place the wedges onto the prepared baking sheet, spacing them slightly apart to allow for spreading.
If desired, beat the optional egg and brush it lightly over the tops of the scones for a shiny finish.
Bake in the preheated oven for 15-18 minutes, or until the scones are golden brown and cooked through.
Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Enjoy the scones warm, or let them come to room temperature and store in an airtight container for up to 2 days.
Nutrition Facts
Calories |
1716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 2694 mg | 117% | |
| Total Carbohydrate | 274.7 g | 100% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 77.7 g | ||
| Protein | 49.3 g | 99% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 318 mg | 24% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 788 mg | 17% | |
*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.
