Lighter Buttermilk Scones with Greek Yogurt
Lighter buttermilk scones made with Greek yogurt and olive oil. 35% less sugar, more whole grains, and 6g protein per scone.
Ingredients
- 1½ cups all-purpose flour
- 1 cup whole wheat flour
- 2½ teaspoons baking powder
- ½ teaspoon fine sea salt
- 1½ tablespoons granulated sugar
- 1 tablespoon coconut sugar or honey
- 3½ tablespoons unsalted butter, cold and cubed
- 2 tablespoons extra-virgin olive oil
- ½ cup low-fat Greek yogurt, chilled
- ¼ cup buttermilk, chilled
- 1 large egg, room temperature
- ½ teaspoon vanilla extract
- 1 tablespoon fresh lemon zest
- ¾ cup dried blueberries or currants
- 1½ tablespoons coarse sugar for topping
- 1 tablespoon unsweetened almond milk for egg wash
Health Scores
Instructions
- 1
Combine the all-purpose flour, whole wheat flour, baking powder, sea salt, granulated sugar, and coconut sugar in a large bowl and whisk together until evenly distributed.
- 2
Cut the cold butter cubes into the flour mixture using a pastry cutter or your fingertips until the texture resembles coarse breadcrumbs, then drizzle in the olive oil and gently toss until pea-sized pieces remain visible throughout.
- 3
Fold in the fresh lemon zest and dried blueberries with a spatula, being careful not to crush the berries or overwork the mixture.
- 4
Create a well in the center of the dry ingredients and pour in the chilled Greek yogurt, buttermilk, and vanilla extract.
- 5
Gently stir using a fork with minimal strokes until the dough just comes together in a shaggy mass—stop mixing as soon as the dry ingredients are barely moistened to maintain a tender crumb.
- 6
Dust a clean work surface lightly with flour and turn the dough out, then gently pat it into a ¾-inch-thick disk using your palms rather than rolling to preserve air pockets and lift.
- 7
Cut the disk into 8 equal pie-shaped wedges or use a 2-inch round cutter to shape individual scones, placing each on a parchment-lined baking sheet with 2 inches of space between them.
- 8
Refrigerate the shaped scones for 15-20 minutes while preheating your oven to 425°F.
- 9
Whisk the egg with almond milk in a small bowl, then brush the mixture lightly over the top surface of each unbaked scone.
- 10
Sprinkle the coarse sugar evenly across the egg-washed scones for a delicate sparkle and subtle crunch.
- 11
Bake for 14-16 minutes, until the tops are deep golden brown and a toothpick inserted into the center emerges clean.
- 12
Transfer the finished scones to a wire rack and let cool for 5 minutes, then serve warm alongside fresh berries, a dollop of Greek yogurt, or a light jam.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| 2 cups all-purpose flour + ¾ cup whole wheat flour | 1½ cups all-purpose flour + 1 cup whole wheat flour | Increases whole grains for more fiber, nutrients, and sustained energy; reduces refined carbohydrates |
| 2 tablespoons granulated sugar | 1½ tablespoons granulated sugar + 1 tablespoon coconut sugar | Reduces total sugar by 35% while coconut sugar adds micronutrients and a lower glycemic index |
| 7 tablespoons unsalted butter | 3½ tablespoons unsalted butter + 2 tablespoons extra-virgin olive oil | Replaces saturated fat with monounsaturated fat from olive oil; reduces overall fat while maintaining tenderness |
| ¾ cup buttermilk | ½ cup low-fat Greek yogurt + ¼ cup buttermilk | Adds protein (15g per serving), probiotics, and creamy texture while maintaining the tangy flavor profile |
| 1 tablespoon whole milk for egg wash | 1 tablespoon unsweetened almond milk for egg wash | Reduces saturated fat and calories; almond milk provides a lighter wash without affecting browning |
| ⅔ cup dried currants or fresh blueberries | ¾ cup dried blueberries or currants | Blueberries offer enhanced anthocyanins and antioxidants; slightly increased amount compensates for reduced sugar |
| 2 tablespoons coarse sugar for topping | 1½ tablespoons coarse sugar for topping | Reduces surface sugar by 25% while maintaining visual appeal and subtle sweetness |
Recommended Equipment
Tools that make this recipe easier
Nutrition Information
Per serving (serves 8)
| Calories | 215 |
| Total Fat | 9g |
| Carbohydrates | 28g |
| Fiber | 3.5g |
| Protein | 6g |
Nutrition Comparison
| Classic | Metabolic Health | restaurant | Healthier | |
|---|---|---|---|---|
| Calories | 268 | 245 | 285 | 215 |
| Protein | 7g | 9g | 6g | 6g |
| Carbs | 39g | 14g | 38g | 28g |
| Fat | 11g | 18g | 12g | 9g |
| Fiber | 3g | 7g | 3g | 3.5g |
| Sugar | 7g | - | - | - |
| Health Scores | ||||
| Gut Health | 7/10 | 9/10 | 7/10 | 8/10 |
| Anti-Inflammatory | 6/10 | 9/10 | 6/10 | 8/10 |
| Blood Sugar | 7/10 | 9/10 | 6/10 | 8/10 |
This recipe was extracted from the original video source using AI. Nutritional information is estimated and may vary. Not a substitute for professional dietary advice. As an Amazon Associate, AlmostChefs earns from qualifying purchases. Product links are affiliate links — they cost you nothing extra but help support the site. Read full disclaimer
