Meet my favorite scone recipe! These delicious scones are craggy and lightly crisp around the edges, and lusciously tender and studded with juicy blueberries inside. Lemon zest and tangy Greek yogurt take the flavor to the next level.
These flavorful blueberry scones are the perfect breakfast treat that’s sweet but not cloying. A light sprinkle of crackly raw sugar on top makes them taste extra special.
Serve them for a special occasion, like Easter or Mother’s Day brunch, or make them as a fun afternoon baking project. I’m excited to offer an option for mini scones, too, which are half the size of bakery scones. They’re so cute.
If you’re looking for a healthy blueberry scone recipe with all the flavor and texture you’d hope for in a scone, this is it. These delightful scones call for just 1/4 cup sugar. They’re more wholesome than most since they can be made with whole wheat flour, which offers a little extra texture (you can also use all-purpose flour if that’s what you have on hand).
Use white whole wheat flour if you don’t want the scones to taste or look any different from typical scones, as I did for these photos. Greek yogurt offers a little boost of extra protein, which is always welcome. Coincidentally, these scones are egg-free, which makes them a natural alternative to muffins if you’re serving someone with an egg allergy.
Blueberry Scone Tips
If you’re new to making scones, I promise you can do it. You don’t need any special equipment (a pastry cutter is nice, but you can also use a cheese grater).
This post offers thorough instructions in the recipe at the bottom, plus step-by-step photos and a video so you feel confident through every step. Your scones will be ready in about 35 minutes!
Measure your flour correctly.
You can measure your flour using a scale or with measuring cups. If you’re using measuring cups, use the spoon-and-swoop method: fluff the flour with a large spoon, then add spoonfuls to your measuring cup, leveling off the top with a knife. If you scoop the flour directly into the cups, you could end up with way too much, which will yield a dense scone.
Use fresh baking powder.
Baking powder loses its efficacy over time. It’s the sole leavener in this recipe, so we need it to work! Check the box to make sure it hasn’t expired. Once opened, it usually lasts for 6 to 12 months. If you’re uncertain, pour a teaspoon into a heat-safe bowl and pour in a splash of boiling water—it should bubble up immediately.
Do not overmix.
Overmixing the dough will activate the gluten too much, which can yield tough scones. Check out the picture below—the dough will look crumbly until you gently knead it together.
Use fresh or frozen berries.
I love to use fresh berries when they’re in season, typically from April to October in the United States. Smaller blueberries, like wild blueberries, will be more evenly dispersed throughout the scones, though these turn out great with any size. If you’re using frozen berries, toss them with a teaspoon of flour before using so the juices don’t streak the dough.
Watch How to Make Scones
More Blueberry Treats to Try
Wholesome blueberry treats are my specialty, and here are some of the most popular recipes on Cookie and Kate:
Please let me know how your scones turn out in the comments! I love hearing from you and hope this becomes your new favorite scone recipe, too.
Blueberry Scones
These blueberry scones are the best! They’re wonderfully tender, studded with fresh blueberries, and lightly sprinkled with crunchy sugar. Recipe yields 8 standard scones or 16 mini scones.
- Preheat the oven to 375 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
- In a mixing bowl, combine the flour, baking powder and salt. Whisk gently until combined.
- In a small bowl, combine the sugar and lemon zest. Use your fingers to rub the zest into the sugar (this extracts more flavor from the lemon). Then, pour the mixture into the other dry ingredients and whisk to combine.
- Slice the butter into ¼-inch thick pieces and gently drop them into the dry ingredients, stirring occasionally so the butter doesn’t stick to itself. If you have a pastry cutter, cut the butter into the flour until the butter is pea-sized or smaller. If you don’t have a pastry cutter, grate the butter on the large holes of a cheese grater and stir it into the flour, stirring as you grate so the butter doesn’t clump.
- Add the blueberries and gently stir to combine. (You can use frozen blueberries; no thawing is necessary, but stir in 1 teaspoon additional flour to help prevent their color from streaking into the dough).
- Gently mix in the milk and yogurt. The mixture will look dry, but that’s ok! Dump the dough onto a clean work surface and gently knead in the last of the flour.
- For full-sized scones, form the dough into a circle about an inch deep all around. For mini scones, divide the dough in half and shape each half into rounds about one inch deep all around. Sprinkle the sugar evenly over the dough. Use a sharp chef’s knife to slice the round(s) into 8 even wedges. Separate the slices and place them on the prepared baking sheet, leaving several inches around each scone.
- For full-sized scones, bake for 21 to 24 minutes or until light brown. For mini scones, bake for 18 to 20 minutes or until light brown. Enjoy them warm, or let them rest to allow the flavors to develop. Leftover scones keep well for up to 3 days at room temperature or up to 6 months in the freezer.
Notes
Recipe adapted from my older recipe called Blueberry Lemon Scones, which I’ve deleted since this one is superior.
Change it up: You can omit the lemon zest if you don’t appreciate lemon flavor. Or, try a different variety of citrus, like orange would be lovely. You can substitute other berries, like raspberries or sliced strawberries, or omit the berries altogether for a base scone recipe.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
