Healthy-ish Blueberry Scones
I’m not going to lie to you, the “healthy-ish” with this recipe is because you MUST pour melted butter on top of these scones as soon as they come out of the oven. It is a requirement. Required by me.
Not really, but I HIGHLY recommend it.
Also, there’s flour and sugar in them. So really they aren’t healthy at all, BUT they are made with greek yogurt. Is that healthy?
Ingredients
- 1 1/3 cups all purpose flour
- 3 tablespoons brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 pinch of salt
- 1/3 cup nonfat plain greek yogurt
- 1/2 teaspoon vanilla
- 3 tablespoons butter or 1/2 tablespoon of applesauce (see, healthy-ish)
- 1 egg white
- 1/2 cup of fresh or frozen blueberries
- Cooking spray
- 1/2 tablespoon granulated sugar
- 1 pinch of cinnamon
In a small sauce pan, brown the butter over medium high heat. Browning butter takes patience and dedication! You know you’ve almost got browned butter once it starts to bubble up. Once you start smelling a nutty flavor and the butter is golden, you have it! Turn off the heat, pour in a bowl, and set in the fridge for now to cool.
In a large bowl, whisk together the flour, brown sugar, baking soda, baking powder, and the salt.
In a small bowl, combine the greek yogurt, vanilla, butter, and egg white.
Add the wet ingredients to the dry ingredients and stir until moist (ew, she said moist).
Mixture should be crumbly, so don’t worry!
Gently fold in the blueberries.
Turn dough onto a lightly floured surface and knead about 8 times with your hands. Dough will begin to come together. Now form the dough into 6-8 inch circle and place on baking sheet or parchment paper with coated spray.
Cut into 6 wedges and barely separate.
To make the topping, combine sugar and cinnamon. Spray the top of the dough with cooking spray (or brush with egg white) and sprinkle top of dough with the cinnamon sugar mixture.
Bake for 15- 20 minutes or until the top of the scones are lightly brown.
