Plump blueberries, whole wheat flour, and Greek yogurt create a moist, healthy, and delicious scone recipe that is sure to brighten your morning.
1 1/2cupswhole wheat pastry flour
1/2cupswhole wheat flour
2 1/4teaspoonbaking powder
5tablespoonscold unsalted butter - cut into small cubes
1/2tablespoonslemon zest - about 1/2 lemon
1cupfresh blueberries - (if subbing frozen, DO NOT thaw first)
1/2cupplain non-fat Greek yogurt - (if subbing regular yogurt, strain it the night before)
Preheat oven to 425°F.
In the bowl of a food processor, combine flours, baking soda, sugar, and salt. (If you don’t have a food processor, combine in a large bowl).
Add cold butter cubes. Pulse food processor until butter pieces are about the size of small peas and are incorporated with dry ingredients. (If you don’t have a food processor, use a fork or pastry blender to cut in the butter instead).
Gently stir in blueberries and lemon zest.
Gently stir in buttermilk and yogurt, eventually switching to kneading it with your hands. The dough will be sticky.
Place the dough on a work surface and form it into an 8 in. disk. Cut into eight wedges.
Separate wedges and place on a baking sheet. If your sheet tends to stick, line with foil or parchment paper first.
Bake for 15 minutes or until light brown. Remove from baking sheet and serve warm.
Tip: In the unlikely event of leftovers, scones freeze extremely well. To store at room temperature, lay a paper towel over the top and bottom and place in an air-tight container. (Same method described for my tips to store muffins and other quick breads) My favorite way to reheat them is a toaster oven, but the microwave works well too.* Ingredient tip: If you don't have or don't want to purchase buttermilk, combine 1/2 c. regular milk with 1/2 T. of white vinegar or lemon juice. Let stand for 5 minutes and use in recipe as directed.