Blueberry Scones

A Blueberry Scone on a small white plate in the foreground, additional scones and a bowl of blueberries in the background.

5 from 1 vote

Blueberry Scones are soft, moist, and delicious. They are golden on the outside and full of sweet juicy blueberry flavor on the inside.

Prep Time10

Bake Time16

Total Time26

Servings: scones

Calories: 151kcal

Author: Christine

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.

Notes

Make sure to gently mix the dough once the blueberries have been added because the blueberries tend to squish very easily.

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.

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.

Nutrition