Healthy Fruit & Honey Scones Recipe
These healthy scones are tender, lightly sweet, and bursting with fruit, offering a flaky texture and soft center. Perfect for a balanced treat, this viral healthy recipe skips heavy ingredients without sacrificing taste, making it ideal for everyday baking.
Equipment
- Baking sheet
- Parchment paper or silicone baking mat
- Mixing bowls
- Pastry blender or fingers
- Bench scraper or knife
- Rubber spatula
Ingredients
- 6 tablespoons unsalted butter cold
- 2 cups white whole wheat flour
- 1 tablespoon baking powder
- 1/8 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ¼ cup honey
- 2 large eggs cold
- ¼ cup nonfat plain Greek yogurt cold
- 1 teaspoon pure vanilla extract
- 1 cup fresh fruit of choice diced into ¼-inch pieces if large
- Milk or cream for brushing
Next-Level Variations (Optional):
- Blueberries + zest of 1 small lemon
- Raspberries + ¼ tsp pure almond extract
- Dried cherries + dark chocolate chips
Instructions
- Preheat & Prep: Adjust your oven rack to the center and heat it to 375°F. Line a baking sheet with parchment or a silicone mat. Dice the butter and chill it in the freezer while prepping the other ingredients.
- Mix Dry & Wet Ingredients: In a large bowl, combine the flour, baking powder, baking soda, cinnamon, and salt. In a separate bowl, whisk together honey, eggs, yogurt, and vanilla until fully smooth.
- Cut in Butter: Add the frozen butter to the flour mixture. Using your fingers or a pastry blender, blend it in until you have a crumbly texture with pea-sized butter bits. Mix in the fruit gently.
- Combine & Form Dough: Pour the wet ingredients into the flour mix. Stir gently with a spatula or wooden spoon until just combined. If the dough is too crumbly, knead briefly in the bowl until it forms a soft dough.
- Shape & Slice: Split the dough into two halves. On a lightly floured surface, shape each half into a 1-inch thick disc about 5 inches wide. Slice each disc into 6 wedges. Arrange on the baking sheet with spacing and brush tops with milk or cream.
- Bake: Bake for 15 to 17 minutes, or until golden on top and a toothpick inserted in the center comes out clean. Cool on a wire rack and serve warm.
Notes
Make-Ahead & Freezing Tips
- Shape and slice scones, then freeze unbaked. Once solid, wrap and store in a freezer-safe bag. Bake straight from frozen at 375°F, adding a few extra minutes.
- Baked scones can also be stored at room temperature for 2 days or frozen for up to a month. Reheat at 350°F for 8–10 minutes.
- You can use frozen fruit without thawing. Just break apart any clumps before mixing in.
- For extra moistness, avoid overbaking and be sure the butter remains cold before mixing in.
Tried this recipe?Let us know how it was!