{"id":45991,"date":"2025-04-10T14:12:46","date_gmt":"2025-04-10T19:12:46","guid":{"rendered":"https:\/\/cookieandkate.com\/?p=45991"},"modified":"2025-04-10T14:12:49","modified_gmt":"2025-04-10T19:12:49","slug":"blueberry-scones","status":"publish","type":"post","link":"https:\/\/cookieandkate.com\/blueberry-scones\/","title":{"rendered":"Blueberry Scones"},"content":{"rendered":"

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Meet my favorite scone recipe!<\/strong> 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.<\/p>\n\n\n\n

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. <\/p>\n\n\n\n

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. <\/p>\n\n\n\n\n\n\n\n

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If you’re looking for a healthy<\/em> blueberry scone recipe<\/strong> 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). <\/p>\n\n\n\n

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. <\/p>\n\n\n\n

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Blueberry Scone Tips<\/h2>\n\n\n\n

If you’re new to making scones, I promise you can do it.<\/strong> You don’t need any special equipment (a pastry cutter is nice, but you can also use a cheese grater). <\/p>\n\n\n\n

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! <\/p>\n\n\n\n

Measure your flour correctly. <\/h3>\n\n\n\n

You can measure your flour using a scale or with measuring cups. If you’re using measuring cups, use the spoon-and-swoop method<\/a>: 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. <\/p>\n\n\n\n

Use fresh baking powder. <\/h3>\n\n\n\n

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. <\/p>\n\n\n\n

Do not overmix.<\/h3>\n\n\n\n

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. <\/p>\n\n\n\n

Use fresh or frozen berries.<\/h3>\n\n\n\n

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. <\/p>\n\n\n\n

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Watch How to Make Scones<\/h3>\n\n\n\n
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More Blueberry Treats to Try<\/h2>\n\n\n\n

Wholesome blueberry<\/a> treats are my specialty, and here are some of the most popular recipes on Cookie and Kate: <\/p>\n\n\n\n