A fluffy, moist, buttery bakery style blueberry scone made healthier. These homemade scones are full of blueberries and topped with a lemon glaze.
Who doesn’t love a buttery scone with their coffee in the morning? I like to make a batch of scones on the weekend for brunch and then eat them throughout the week for a quick on-the-go breakfast. And by brunch, I mean “I don’t ever wake up in time for breakfast, so I call it brunch because it sounds better.” I know I’m not the only person this happens to. With the weekend coming up soon, I’m giving you guys one of my personal favorite scone recipes. It’s light, fluffy, and healthy.
These scones are not like those overly dense, flour-loaded scones you often see. No, these scones are lighter, moist, and fluffy. The reason for this is actually due to the same ingredients that make the scone healthy.
A lot of the scones you see in American coffee shops use solely all-purpose flour. Not these scones. For these scones we’re subbing 1/3 of the all-purpose flour for oat flour. Traditionally scones included oatmeal. I added 1 cup of greek yogurt to the recipe in place of milk or buttermilk. This adds extra protein and less fat than a traditional whole milk or buttermilk. The yogurt makes these scones extra moist and tender. I used Dannon Light and Fit vanilla yogurt, but you could easily switch and use your favorite greek yogurt!
You will see that the recipe calls for 2 egg yolks and no egg whites. This is because the egg yolk is the part that makes the dough soft and full of moisture. The egg whites are high protein, so they give the dough structure and strength. This dough has enough structure without the egg whites, so I left them out to ensure that we achieve the richest, most tender dough possible. Trust me not only are these lemon blueberry scones healthy, they will melt-in-your-mouth.
These scones are packed full of blueberries giving you an extra sweetness. The topping is a lemon glaze that pairs so well with the blueberries. This glaze is optional, so if you’re watching your sugar, feel free to leave it off. I usually do and I don’t feel like I’m missing anything! If you’re leaving it off and want more lemon flavor, you can always add some lemon zest to the scone batter.
Healthy Blueberry Lemon Oat Scones
- 1 cup all-purpose flour
- ½ cup oat flour
- 3 Tablespoons sugar
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 5 Tablespoon cold butter
- 1 cup greek yogurt (I used Dannon Light & Fit Vanilla)
- 2 egg yolks
- 2 Tablespoons lemon juice
- 1 cup blueberries, fresh or frozen (if frozen do not unthaw)
- ¼ cup confectioners' sugar
- ½ Tablespoon lemon juice
- ¼ teaspoon grated lemon zest
- Combine flour, sugar, baking powder salt and baking soda. Cut in the butter until the mixture is crumbly.
- In a small bowl, combine the yogurt and eggs yolks. Add with the lemon juice to the crumb mixture.
- Stir in blueberries until just blended.
- Turn dough onto a floured surface, knead gently 8-10 times. Pat into a 9-inch circle. Cut into 4 4-inch circles. Place each circle on an ungreased baking sheet. Cut 4 wedges in each circle, but do not separate.
- Bake 425°, 15-18 minutes, or until the scones are golden brown.
- Cool on a wire rack
- Once the scones are cool, prepare the glaze.
- Combine the confectioners' sugar, lemon juice, and lemon zest in a small bowl.
- Drizzle over the scones using a spoon.
You can easily make your own oat flour by grinding oats in a blender.