Description
These whole wheat Blueberry Almond Scones are filled with sweet blueberries and crunchy almonds. They make a perfect addition to brunch or dessert!
Ingredients
Units
Scale
- 3 cups whole wheat pastry flour (or white whole wheat flour)
- 1/4 cup brown sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon almond extract
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
- 1 cup plain Greek yogurt
- 1 large egg
- 2–4 Tablespoons water
- 1 cup frozen or fresh blueberries
- 1/2 cup sliced almonds, plus more for garnish if desired
Instructions
- Preheat oven to 375° F. Line baking sheet with parchment paper or silicone baking mat. Sift flour, sugar, baking powder, salt and baking soda together in large bowl. Stir in almond extract. Cut in butter with a pastry blender or two butter knives until mixture resembles fine crumbs. Mix in Greek yogurt and egg. Add water 1 tablespoon at a time until the dough begins to bind together. Fold in blueberries and sliced almonds.
- Transfer dough to lightly floured work surface. Briefly knead the dough to bind it together. Round the dough, making it 1-inch thick. Sprinkle or press additional sliced almonds on top, if desired. Cut into 12 wedges. Transfer wedges to prepared baking sheet, spacing 2-inches apart.
- Bake for 25 minutes or until the tops are golden brown. Let cool on baking sheet for 10 minutes. Serve warm or at room temperature.
Nutrition
- Serving Size: 1 scone
- Calories: 225
- Sugar: 5 g
- Sodium: 163 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 6.7 g
- Cholesterol: 37 mg