Blueberry Scones are soft, moist, and delicious. They are golden on the outside and full of sweet juicy blueberry flavor on the inside.
I have a soft spot for blueberry scones, and I like to treat myself to one on occasion. However, I know scones are often loaded with butter and processed sugars, so I set out to create a blueberry scone recipe that is free of butter and processed sugars. This recipe required a lot of fine tuning and of course a ton of not so perfect scones in my house but the result is far from disappointing. Blueberry Scones are sweet and delicious, and they make a great breakfast or snack when you are on the go!
If you are looking for other recipes with blueberries, try my Healthy Blueberry Muffins or Gluten Free Blueberry Oatmeal Breakfast Bars.
Ingredients
- All-purpose Flour – I used all-purpose flour for this recipe. I haven’t made this recipe using any other type of flour.
- Baking Powder – Used to create that classic scone texture.
- Coconut Sugar – Adds some sweetness.
- Cinnamon – Adds a subtle warm flavor.
- Greek Yogurt – I used plain, 0% no sugar added.
- Eggs – Helps to bind the ingredients together.
- Almond Milk – I used unsweetened vanilla almond milk.
- Blueberries – I used fresh blueberries in this recipe.
See recipe card for quantities.
Instructions
Preheat oven to 400F. Line a medium size baking sheet with parchment paper.
In a medium size bowl, add flour, baking powder, coconut sugar and cinnamon. Whisk to combine.
Add Greek yogurt, egg, and almond milk. Mix with a fork until the dough starts to look shaggy.
Add blueberries.
Use hands to continue gently mixing the dough until all the flour has been mixed in. The result will be a sticky wet dough.
Place dough on a piece of parchment paper and shape into a flat disc approximately one inch high.
Use a pizza cutter to slice dough into 8 equal wedges.
Place dough wedges on prepared baking sheet.
Bake for 14-16 minutes or until the scones turn golden on the tops. Cool for 5 minutes before transferring to a wire rack to cool completely. Makes 8 scones.
Hint: Make sure to gently mix the dough once the blueberries have been added because the blueberries tend to squish very easily.
Substitutions
Coconut Sugar - Any type of granulated sugar can be substituted for the coconut sugar.
Greek Yogurt - I used plain 0%, no sugar added Greek yogurt. You can substitute with 2% or higher or varieties with added sugar. Keep in mind the scones will be sweeter if you choose a Greek yogurt with added sugars.
Almond Milk - Any type of milk can be substituted for the almond milk.
Equipment
Pizza Cutter - A pizza cutter is used to slice the dough into wedges. If you do not have a pizza butter, you can use a knife instead.
Storage
Blueberry Scones can be stored at room temperature in an airtight container or bag for up to three days.
Blueberry Scones freeze well. Place scones in a freezer safe container or bag and freeze up to three months. Thaw in the fridge or at room temperature when ready to eat.
Top tip
Be sure to use parchment paper when shaping the dough into a round flat disc as the dough will be quite sticky. The dough is easily removed from the parchment paper.
FAQ
Yes! Frozen blueberries can be substituted for the fresh blueberries but be sure to add two extra minutes to the baking time.
Related
Looking for other recipes like this? Try these:
Recipe
Blueberry Scones
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 3 tablespoons coconut sugar
- ½ teaspoon cinnamon
- ⅓ cup Greek yogurt plain 0%, no sugar added
- 1 large egg
- ½ cup almond milk
- ½ cup blueberries
Instructions
- Preheat oven to 400F. Line a medium size baking sheet with parchment paper.
- In a medium size bowl, add flour, baking powder, coconut sugar and cinnamon. Whisk to combine.
- Add Greek yogurt, egg, and almond milk. Mix with a fork until the dough starts to look shaggy.
- Add blueberries.
- Use hands to continue gently mixing the dough until all the flour has been mixed in. The result will be a sticky wet dough.
- Place dough on a piece of parchment paper and shape into a flat disc approximately one inch high.
- Use a pizza cutter to slice dough into 8 equal wedges.
- Place dough wedges on prepared baking sheet.
- Bake for 14-16 minutes or until the scones turn golden on the tops. Cool for 5 minutes before transferring to a wire rack to cool completely. Makes 8 scones.
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