219 cal, 29C/7F/8P/10S.
Scones have always been my favorite breakfast treat. However it’s been hard to justify gulping down a 600-cal butter-flour-sugar fest first thing in the morning. Since traditional scones are made with refined flour and sugars (and negligible amounts of protein) even if you eat a small piece you will end up crashing mid morning.
So I tried to bring a little balance to the equation like I usually do. These scones have that buttery decadent taste, yet they incorporate protein-rich greek yogurt, they contain a smaller amount of added sugar and are also naturally sweetened with dried fruit.
Please give these a try and report back how you feel mid morning. I can guarantee you will be feeling much better after these!
- 1 egg lightly beaten
- 1/4 cup butter melted (56 g)
- 1 cup greek strained yogurt (I used 2% – 230 g)
- 1/4 cup granulated sugar (I used regular sugar, you can try subbing coconut sugar if you like – 48 g)
- zest of 1 lemon
- 2 cups white whole wheat flour (or any other wheat flour – 240 g)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/4 cup chopped dried fruit (I used dried blueberries – 40 g)
Makes 8 scones. Preheat oven to 400 F and line a baking sheet with parchment paper. Whisk together flour, baking powder, baking soda and salt. Whisk together egg, sugar, yogurt, butter, and zest. Pour wet into dry and stir until just combined (still crumbly). Fold in the dried fruit without overmixing. Transfer to a floured surface and shape into a disk. Cut into 8 wedges (or 16 small wedges would work nicely too, just reduce the baking time). Transfer to the baking sheet (you can brush tops with milk like I did and sprinkle some coarse sugar for the eyes) and bake for 15 or so minutes until nicely browned on top. Let scones cool and ideally serve fresh. But I totally stored leftovers in room temp and in the fridge and enjoyed them the rest of the week as well!
Hope you make this recipe and tag me on instagram with your photos! ❤