Healthy Blueberry Cinnamon Greek yogurt Scones (made with coconut oil!)

Once upon a time, I had 3 big finals to study for at the end of my sophomore year in college. On a warm and sunny Saturday afternoon, I sat down with my 20-page long study guide on vitamins and minerals (yippee....). A mere 2 minutes later, I found myself gathering ingredients from my pantry and fridge to make blueberry scones.

That, my friends, is a perfect example of the term, "Procrastibaking." 

It is a real thing.

But these whole grain blueberry cinnamon greek yogurt scones were a beautiful result of my procrastibaking, so for that, I do not regret not studying for my finals on this particular Saturday one bit.


  • 2/3 cup white whole wheat flour or whole wheat pastry flour
  • 1/2 cup all purpose flour
  • 3 tablespoons brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2-1 tsp cinnamon
  • Pinch of salt
  • 1/3 cup plain greek yogurt
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons solid coconut oil
  • 1 egg white
  • 1/2 cup fresh or frozen blueberries
  • Cooking spray
  • 1/2 tablespoon granulated sugar
  • Good sprinkle of cinnamon


  1. Preheat oven to 400°F.
  2. In a large bowl, whisk together both flours, brown sugar, baking soda, baking powder, cinnamon and salt.
  3. In a small bowl, mix greek yogurt, vanilla extract, and egg white. Add wet ingredients to dry ingredients and stir a little bit. Add the solid coconut oil (separate it into small chunks, just like you would with cold butter in most scone recipes).
  4. MIX WITH YOUR HANDS :D They're your greatest kitchen tools! 
  5. Do your best to gently fold in blueberries. I had a little trouble having the blueberries stick into the batter. If you know a better way to do this, let me know! And mix/kneed the dough until it comes together in a ball. 
  6. Form dough into a 6-8 inch circle and place on baking sheet or parchment paper coated with cooking spray. Cut into 6 or 8 wedges and barely separate.
  7. To make the topping, combine 1/2 TB granulated sugar and cinnamon. Spray the top of the dough with cooking spray then sprinkle the top of the dough with the cinnamon sugar mixture. Bake for 13-20 minutes (DEPENDING ON HOW MANY WEDGES YOU CUT!) or until top of the scones are lightly golden brown. Don't overcook or they'll become dry!! I should have taken mine out a little early because I didn't take into account that I cut my scones into smaller sizes than the original recipe says. 
  8. Best warm right out of the oven! Store leftovers in an airtight container once cooled. And I recommend reheating the scones when you want one bc it makes them taste better and not as dry (if you overcooked them a little like me). I'm not perfect people.

{Recipe adapted from Ambitious Kitchen}