Day: June 10, 2025

How to Prepare Tasty Blueberry Scones

Meet my beloved scone recipe! These scrumptious scones boast a craggy texture and are lightly crisp at the edges, while being exquisitely tender and filled with plump blueberries inside. Lemon zest and zesty Greek yogurt elevate the flavor profile.

These tasty blueberry scones make for an ideal breakfast indulgence that’s sweet without being overly so. A light dusting of crunchy raw sugar on top gives them an added special touch.

Serve them during a special celebration, such as Easter or Mother’s Day brunch, or use them as an enjoyable afternoon baking activity. I’m also thrilled to provide a mini scone option, which are half the size of standard bakery scones. They’re absolutely adorable.

If you’re seeking a nutritious blueberry scone recipe that maintains all the flavor and texture you desire in a scone, look no further. These delightful scones require only 1/4 cup of sugar. They are healthier than most, as they can be prepared with whole wheat flour, providing a bit more texture (you may also opt for all-purpose flour if it’s what you have available).

Opt for white whole wheat flour if you want the scones to taste and appear like traditional scones, as I did for these images. Greek yogurt adds a bonus of extra protein, which is always appreciated. Interestingly, these scones are egg-free, making them a great substitute for muffins if you’re serving someone with an egg allergy.

Blueberry Scone Tips

If you’re a novice at making scones, I assure you that you can accomplish it. No special equipment is necessary (a pastry cutter is handy, but you can also use a cheese grater).

This post includes detailed instructions within the recipe at the end, along with step-by-step images and a video so you can feel assured during each stage. Your scones will be ready in about 35 minutes!

Correctly measure your flour.

You can measure your flour using either a scale or measuring cups. If employing measuring cups, use the spoon-and-swoop technique: fluff the flour with a large spoon, then add spoonfuls to your measuring cup, leveling off the top with a knife. Scooping flour directly into the cups may result in too much, leading to a dense scone.

Utilize fresh baking powder.

Baking powder diminishes in effectiveness over time. It is the only leavening agent in this recipe, so we need it to function! Verify the box to ensure it hasn’t lapsed its expiration date. Once opened, it generally lasts for 6 to 12 months. If unsure, pour a teaspoon into a heat-safe bowl and add a splash of boiling water—it should bubble up right away.

Avoid overmixing.

Overmixing the dough will activate the gluten excessively, resulting in tough scones. Refer to the image below—the dough will appear crumbly until you gently knead it together.

Incorporate 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, such as wild blueberries, will distribute more evenly throughout the scones, although any size works well. If using frozen berries, toss them with a teaspoon of flour beforehand to prevent the juices from streaking the dough.

More Blueberry Treats to Explore

Nutritious blueberry treats are my forte, and here are some of the most favored recipes on Cookie and Kate:

Please let me know how your scones turn out in the comments! I enjoy hearing from you and hope this becomes your go-to scone recipe, as well.

Blueberry Scones

These blueberry scones are simply the best! They’re delightfully tender, packed with fresh blueberries, and lightly topped with crunchy sugar. The recipe yields 8 standard scones or 16 mini scones.

Instructions:

1. Preheat the oven to 375 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
2. In a mixing bowl, whisk together the flour, baking powder, and salt until blended.
3. In a small bowl, mix the sugar and lemon zest. Use your fingers to rub the zest into the sugar (this enhances the lemon flavor). Then, add this mixture to the dry ingredients and whisk to combine.
4. Cut the butter into ¼-inch thick slices and drop them into the dry mixture, stirring occasionally so the butter doesn’t stick together. If using a pastry cutter, cut the butter into the flour until it resembles pea-sized pieces or smaller. If you lack a pastry cutter, grate the butter using the large holes of a cheese grater and incorporate it into the flour, stirring as you grate to prevent clumping.
5. Fold in the blueberries and gently mix to combine. (You can use frozen blueberries; there’s no need to thaw them, but stir