Whole Wheat Blueberry Scones

I made these whole wheat blueberry scones on a whim one day and I’m SO glad I tried them.  For some reason I had it in my mind that scones would be hard to make and that couldn’t be further from the truth!  These bad boys came together in about 10 minutes, baked perfectly and were actually on the softer side (sometimes scones can be SO dry!).

I used fresh blueberries, whole wheat flour and only natural sweeteners like coconut sugar and honey.  And Greek yogurt, which is what I think kept them so moist.

Think about the options and substitutions for these whole wheat blueberry scones!

You could substitute other berries, even currants or raisins.  Even add chocolate chips!  So easy to customize this recipe and make them how you like.

Absolutely delicious, easy to make and totally kid approved (mom approved too)!  Perfect for breakfast, an after school snack, even a tea party with your littles.  I know once you makes these once, you make them again and again.  You will be amazed at how easy they come together and how perfectly they bake up!  Serve with a drizzle of honey or even some softened organic butter.

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Whole Wheat Blueberry Scones

Yield: 6 servings

1 1/4 cups white whole wheat flour, plus extra at the end

3 tablespoons coconut sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

pinch of salt

1/3 cup nonfat plain Greek yogurt

1 tablespoon honey

1/2 teaspoon vanilla

3 tablespoons butter, melted and cooled

1 egg

1/2 cup fresh blueberries

Preheat oven to 400 degrees. In a large bowl, whisk together flour, coconut sugar, baking soda, baking powder and salt.

In a small bowl, combine Greek yogurt, honey, vanilla, butter, and egg. Add wet ingredients to dry ingredients and stir until just moist. Mixture should be crumbly. Gently fold in blueberries.

Turn dough onto a lightly floured surface and knead about 8 times with your hands. Dough will begin to come together. Form dough into a 6-8 inch circle and place on baking sheet or parchment paper coated with cooking spray. Cut into 6 wedges and barely separate. Bake for 20-25 minutes or until top of the scones are lightly golden brown.

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