Light, slightly crisp, buttery and delicious, these Whole Wheat Lemon Berry Scones will be your new favorite for brunch. They might look fancy and difficult to prepare, but they only require wholesome ingredients that you probably already have in your house.
I have always said that I didn't like scones. I didn't like how dry and crumbly they were. They just didn't appeal to me. At all.
And then I saw a Lemon Cranberry Scone on the brunch menu at a restaurant in California. I love lemon and I love cranberry so I gave it a try. IT WAS AMAZING!!!!
What the heck was I talking about all these years? I love brunch, I love baked goods, so what was the problem? I just needed to give them once last try.
So now that I am back home, I decided to try and recreate these yummy scones. I wanted to make it healthy by cutting the butter and using whole wheat flours, I just didn't now how it would come out since I have never attempted to make scones before.
If you are intimidated AT ALL by making scones, try this recipe. I promise it's easy!!! The whole wheat flours add fiber, the milk and greek yogurt add protein. How could I go wrong?
If you are looking for some more healthy scone recipes, you will love these Low Carb Blueberry Scones, Gluten Free Pumpkin Spice Scones with Maple Glaze, Gluten Free Chocolate Chip Scones and these Peaches and Cream Scones. All of these would be even more delicious with my Apple Chai Latte, Chamomile Latte and definitely my Low Carb Bulletproof Hot Chocolate!
Why You Should Make These Berry Scones
I made these once and only had vanilla Greek yogurt so I used that and they were still delicious. I bet these would also be incredible with a mixed berry or strawberry Greek yogurt as well, so please let me know if you used that.
And the funny part is now I love how dry and crumbly they are. They go perfectly with a nice, big cup of tea. Or coffee if you're into that sort of thing.
I also love lemon so I added a good amount of lemon juice and zest. You can easily use less or more for the desired amount. Like I said, I like it verrrrrrrry lemony.
These scones are perfect for spring time, but really any time of the year. I typically make them for Easter and Mother's Day. But I also like lemon treats and desserts in the middle of winter just to make me feel warm and sunny.
Here are some older pictures but you get the idea of how to slice them...
And the newer (prettier) picture...
Healthy Strawberry Scones from Family Food on the Table
Peaches and Cream Scones from Lauren Kelly Nutrition
Lemon Berry Scones
- 2 cups whole wheat pastry flour
- 2 teaspoons baking powder
- 3 tablespoons coconut sugar or other unrefined sugar or sugar free alternative
- ¼ teaspoon salt
- 3 tablespoons cold unsalted butter
- zest of one lemon
- ¼ teaspoon natural lemon extract or juice from 1 lemon
- ¾ cup dried unsweetened berries
- ½ cup plain Greek yogurt
- 3 tablespoons unsweetened almond milk or milk of choice
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
- Combine flours, baking powder, sugar and salt in a bowl and whisk together.
- Slice cold butter and drop into dry ingredients. Mix sliced butter into the flour.
- Add dried berries,lemon extract (or lemon juice) and lemon zest and gently stir.
- Gently mix in milk and yogurt. Eventually you’ll need to use your hands to knead the last of the flour into the dough. Since we used less butter in this recipe, you really have to work with your hands to make sure all the ingredients are mixed.
- Form dough into a circle about that’s about an inch deep all around on prepared baking sheet. Cut the circle into 8 slices.
- Separate the slices so they are not touching each other. Sprinkle the tops of the scones with a bit of raw sugar.
- Bake for 15 minutes or until light brown.