Blueberry, Flaxseed, & Greek Yogurt Scones are a healthy scone you can enjoy every morning! Flaxseeds add fiber and omega-3 fats, and Greek yogurt adds protein. Naturally sweetened with maple syrup and blueberries.
Why You’ll Love Blueberry, Flaxseed, & Greek Yogurt Scones
Flaxseeds are full of healthy nutrients, including fiber and omega-3 fats. These Blueberry, Flaxseed, and Greek Yogurt Scones are a tasty way to eat more flaxseeds. Greek yogurt is used in place of fat to make the scones higher in protein. These scones are naturally sweetened with maple syrup and blueberries. You’ll get 11.5 grams protein and 5 grams fiber per scone!
Because butter isn’t used, these scones are not flaky like traditional scones. They are also lightly sweetened. If you prefer sweeter, add an extra 1-2 tablespoons of maple syrup, add stevia, or add cane sugar. You can also just drizzle maple syrup on it when you eat it!
Ingredients
- Flour: the carb source and keeps the scones soft with the ground flaxseed. I used all-purpose.
- Ground flaxseed: nutrient-rich with fiber and omega-3 fatty acids.
- Baking powder: helps the scones rise.
- Cinnamon: adds flavor.
- Greek yogurt: replaces the fat used in regular scones. It adds moisture to the dough and makes the scones higher in protein.
- Maple syrup: adds sweetness. You can also use honey.
- Vanilla extract: adds flavor.
- Blueberries: adds natural sweetness. You can use fresh or frozen. If using frozen, do not thaw. Add them in frozen.
How to Make Blueberry, Flaxseed, & Greek Yogurt Scones
Preheat oven to 400°F. Line a baking sheet with a silicone baking mat or parchment paper.
In a large mixing bowl, add flour, flaxseed, baking powder, and cinnamon. Stir to evenly combine. Add Greek yogurt, maple syrup, and vanilla extract.
Use a wooden or silicone spatula to mix dough. Clumps should start to form. Use your hands to fully combine. If dough is very sticky, sprinkle on more flour. Add in blueberries and fold in to evenly distribute.
Lightly flour a clean surface, like the counter or large cutting board. Place dough on surface and gently knead. Divide dough into 8 equal pieces using a dough cutter/scraper or a knife.
Place dough pieces evenly spread out on the baking mat. Bake for 22-25 minutes.
How to Store
You can store Blueberry, Flaxseed, & Greek Yogurt Scones in a sealed container on the counter for 2 days, in the refrigerator for a week, or in the freezer for 2 months.
Tips
- You can use fresh or frozen blueberries. If you use frozen, do not thaw them. Add them in frozen.
- If the dough is too sticky, just sprinkle a little flour on it and your hands.
- These scones are lightly sweetened with maple syrup and the blueberries. If you prefer sweeter, then add an extra 1-2 tablespoons of maple syrup, add stevia, or add cane sugar. You can also just drizzle maple syrup or honey on the scone before eating for sweetness.
- Note that these aren’t as flaky as traditional scones because butter isn’t used.
Try These Recipes Next:
- Greek Yogurt Bagels: Easy High Protein Bagels
- Beef & Cheese Breakfast Biscuits: Healthy & High Protein
- Healthy Chocolate Banana Oat Muffins
- Healthy Strawberry and Cream Cheese Muffins
- Healthy Lemon Banana Blueberry Oat Muffins
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Blueberry, Flaxseed, & Greek Yogurt Scones
Ingredients
- 1 1/4 cups all-purpose flour
- 1 cup ground flaxseed
- 4 tsp baking powder
- 1 tsp ground cinnamon
- 2 cups Greek yogurt
- 1/4 cup maple syrup
- 2 tsp vanilla extract
- 1 1/2 cups blueberries fresh or frozen
Instructions
- Preheat oven to 400°F. Line a baking sheet with a silicone baking mat or parchment paper.
- In a large mixing bowl, add flour, flaxseed, baking powder, and cinnamon. Stir to evenly combine. Add Greek yogurt, maple syrup, and vanilla extract. Use a wooden or silicone spatula to mix dough. Clumps should start to form. Use your hands to fully combine. If dough is very sticky, sprinkle on more flour. Add in blueberries and fold in to evenly distribute.
- Lightly flour a clean surface, like the counter or large cutting board. Place dough on surface and gently knead. Divide dough into 8 equal pieces using a dough cutter/scraper or a knife.
- Place dough pieces evenly spread out on the baking mat. Bake for 22-25 minutes.
Notes
- You can use fresh or frozen blueberries. If you use frozen, do not thaw them. Add them in frozen.
- If the dough is too sticky, just sprinkle a little flour on it and your hands.
- These scones are lightly sweetened with maple syrup and the blueberries. If you prefer sweeter, then add an extra 1-2 tablespoons of maple syrup, add stevia, or add cane sugar. You can also just drizzle maple syrup or honey on the scone before eating for sweetness.
- Note that these aren’t as flaky as traditional scones because butter isn’t used.
- These taste the best when reheated in a toaster oven.
