Greek Yogurt Blueberry Scones

In the Summer of 2015, I was training for my first half marathon. It was the healthiest I had been since my soccer playing days growing up. I was running about 15 miles a week and I was hungry all the time! I was eating every 2-3 hours, so I had to start coming up with healthier meal choices in order to be able to eat that often. For breakfast, typically was either a yogurt with granola and fresh fruit or a protein smoothie. Both of which are very delicious but I wanted to add a little variety. I love scones and donuts and bagels. Once in awhile they are ok but it was not fitting into my training plan.

I decided that I would come up with a healthier version of one of those. I picked scones. I was already eating Greek Yogurt and berries daily, so why not add them into the scone batter. I came up with this recipe, using mostly what I already had on hand. The only special buy was the Whole Wheat Flour. To me, I can’t really taste a difference, and don’t mind using it for all of my baking now (which isn’t a lot). Besides the brown sugar, because you have to have some sort of sweetness, this was a healthier version of a treat that I loved and now could have.

Hope you enjoy it! xo

Alicia

Recipe: Greek Yogurt Blueberry Scones

Ingredients

1 1/3 cups of Whole Wheat flour

4 TBSP of brown sugar

A pinch of Salt

1 tsp Baking Powder

½ tsp Baking Soda

1/4 cup melted Coconut Oil (can use butter as well)

1/3 cup Plain Greek Yogurt

1 tsp Vanilla

1 egg white

1 Cup of frozen blueberries (or any berry you choose)

Directions

Preheat oven to 400° Line a baking sheet with foil. Spray with non-stick cooking spray
Mix all the dry ingredients together in a both.
In a small pot on the stove, heat up the coconut oil (or butter). It doesn’t have to melt entirely, just softened will work also.
In a separate bowl, mix the softened coconut oil with the Greek Yogurt, vanilla, and egg white.
Incorporate the wet ingredients with the dry ingredients. It should be sort of a crumbly texture.
Fold the frozen blueberries into the mixture.
Knead the mixture in the bowl until combined.
Place the mixture in the center of your baking sheet. Evenly press and mold it into a square shape.
Pre-cut into 6 pieces
Bake in the oven for 20-25 minutes.

The Wooden Spoon

Greek Yogurt Blueberry Scones

Recipe: Greek Yogurt Blueberry Scones

Directions

Preheat oven to 400° Line a baking sheet with foil. Spray with non-stick cooking spray

Mix all the dry ingredients together in a both.

In a small pot on the stove, heat up the coconut oil (or butter). It doesn’t have to melt entirely, just softened will work also.

In a separate bowl, mix the softened coconut oil with the Greek Yogurt, vanilla, and egg white.

Incorporate the wet ingredients with the dry ingredients. It should be sort of a crumbly texture.

Fold the frozen blueberries into the mixture.

Knead the mixture in the bowl until combined.

Place the mixture in the center of your baking sheet. Evenly press and mold it into a square shape.

Pre-cut into 6 pieces

Bake in the oven for 20-25 minutes.