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Lightened Up Blueberry Scones

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Blueberry scones, warm right out of the oven make the perfect Sunday morning breakfast along with a hot cup of tea.

Lightened up, warm blueberry scones right out of the oven make the perfect Sunday morning breakfast along with a hot cup of tea.
Blueberry Scones

I love scones so much that I always keep a stick of butter in my freezer so I can whip them up anytime. We often make these Chocolate Chip Scones for special occasions, but these fresh blueberry scones are perfect any time of the year. Since they use less butter than most recipes, these scones are a bit healthier too.

Lightened up, warm blueberry scones right out of the oven make the perfect Sunday morning breakfast along with a hot cup of tea.

These tender, moist scones, studded with juicy blueberries, are wonderful warm out of the oven. The aroma of fresh blueberry goodness filled my home as they baked. These are seriously THE BEST blueberry scones. My husband ate three the last time I made them!

What is the difference between a scone and a biscuit?

Scones are a little drier and less flaky than biscuits. They usually have eggs in them, which biscuits do not.

How to Keep Scones Moist

I have a couple tips to keep scones moist. It’s essential to use cold ingredients when baking scones so that the dough doesn’t spread in the oven, which results in drier scones. That’s why I always keep a stick of butter in my freezer! Refrigerated butter will melt as you mix the dough, so use frozen butter instead.

Another important tip is to grate the frozen butter using the large holes of a box grater like this one (affil link). The smaller pieces of butter mix more quickly into the dough. For light and fluffy scones, you don’t want to overwork the dough.

How do you make scones from scratch

This scone recipe is so easy to make. First, combine your dry ingredients. Second, grate the frozen butter and mix well with the flour mixture. Then, stir the buttermilk, egg, and vanilla together. Mix the wet and dry ingredients together with a fork until moist.

Next, it’s time to get these ready to bake. There’s no rolling or cutting – you just drop the scones by the spoonful on the baking tray. Bake for 18 minutes at 400F degrees.

If you would like lemon blueberry scones, add in a little lemon zest. You could also try orange zest. If you don’t have buttermilk, use plain yogurt mixed with a bit of milk to thin it down. You can also add one tablespoon of vinegar or lemon juice to a measuring cup and then fill with enough milk to make one cup. Stir together and let it sit for about five minutes.

Scone Variations:

  • Swap the blueberries out for raspberries or blackberries.
  • Use thawed frozen blueberries if fresh aren’t available.
  • Add some lemon or orange zest for a hint of citrus.
  • Swap out half of the flour for whole wheat white flour to add fiber.

How To Make Blueberry Scones

how to make scones with blueberriesLightened up, warm blueberry scones right out of the oven make the perfect Sunday morning breakfast along with a hot cup of tea.Lightened up, warm blueberry scones right out of the oven make the perfect Sunday morning breakfast along with a hot cup of tea.Lightened up, warm blueberry scones right out of the oven make the perfect Sunday morning breakfast along with a hot cup of tea.

More Scone Recipes You Will Love:

 

Low Fat Blueberry Scones

4.71 from 89 votes
9
Cals:216
Protein:5
Carbs:33.5
Fat:6.5
Lightened up, warm blueberry scones right out of the oven make the perfect Sunday morning breakfast along with a hot cup of tea.
Course: Breakfast, Brunch
Cuisine: American
Lightened up, warm blueberry scones right out of the oven make the perfect Sunday morning breakfast along with a hot cup of tea.
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Yield: 8
Serving Size: 1 scone

Ingredients

  • 2 cups unbleached flour
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1 tbsp baking powder
  • 1/4 cup frozen butter, half stick
  • 3/4 cups 1% buttermilk
  • 1 large egg
  • 1 tsp vanilla
  • 1 cup fresh blueberries, if frozen, thaw first

Instructions

  • Preheat the oven to 400F°.
  • In a large bowl, mix all the dry ingredients.
  • Using the large holes of a cheese grater, grate the frozen butter into the flour. Mix well with flour.
    add butter to a bowl to make scones
  • In a medium bowl, mix the buttermilk, egg and vanilla.
  • Using a fork, slowly stir in the wet ingredients to the dry ingredients, until all the mixture is moistened.
    scone recipe
  • Do not over work the dough. Fold in the blueberries.
  • Line a baking sheet with a silpat or parchment paper. Drop large spoonfuls onto the cookie sheet (to avoid tough scones, do not press or compact).
    Lightened up, warm blueberry scones right out of the oven make the perfect Sunday morning breakfast along with a hot cup of tea.
  • Bake in the center rack 18 minutes. Remove and let them cool about 5 minutes before eating.

Last Step:

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Nutrition

Serving: 1 scone, Calories: 216 kcal, Carbohydrates: 33.5 g, Protein: 5 g, Fat: 6.5 g, Saturated Fat: 4 g, Cholesterol: 43 mg, Sodium: 335 mg, Fiber: 0.5 g, Sugar: 9.5 g

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206 comments on “Lightened Up Blueberry Scones”

  1. This is a wonderful recipe! I used the yogurt/milk mixture to sub for the buttermilk.
    I have made them before and they are always a huge hit. I freeze them individually so we can grab one, then pop it into the toaster oven. I have tried many, many scones recipes, and this is by far my favorite.

  2. Made these today and they are fabulous! Moist and light! I put another stick of butter in the freezer so I’m ready for my next batch!

  3. I made these this morning. It was so easy. The blueberries were go juicy and delicious in the scone. My husband loved them. I did put a light glaze on them. They turned out great. a nice change from donuts.

  4. Avatar photo
    Carol english

    Made these scones this morning. They did spread a little too much, were perfect other than that. My butter wasn’t frozen, so after adding it to the dry ingredients, I put it in the bowl in the fridge for a few minutes. I will definitely make these again.

  5. I lighten these up even further by subbing out stevia (cup for cup) for the sugar and also replace 1 cup of whole wheat flour for one of the two cups of AP flour. Delicious! They come out perfect every time!

    1. You sub out sugar with stevia and you replace 1 cup of the AP flour with 1 cup of whole wheat flour. Stevia and whole wheat flour aren’t in the recipe so you’re not “subbing them out/replacing” them. 

  6. Just made these super moist delicious scones.  I added about 1/2 cup more blueberries than the recipe called for and they were great.  Light and fluffy.  Sooo good!

  7. Tip I learned from my Tea Time magazine, infuse blueberry tea in your liquid ingredients. It gives a gorgeous color, and it also gives a wonderful blueberry flavor!

  8. My batter seemed to be wetter than the batter in the pictures, but I definitely put in the correct measurements. These spread out to be very large if you only make 8 of them (yes, the butter was fully frozen, that shouldn’t be the problem). Mine also ended up quite browned on top- I think 18 minutes might be a bit too long. I’ll admit, they’re fresh out of the oven so no ones tried them yet, but I just thought I’d note my observations (primarily that they spread quite a bit and end up being like 4×4 inches).

  9. I have made these several times and anyone I have shared them with loves them.  I always put in lemon zest.  I have even done a strawberry basil version.  Making some this morning! 

  10. I made these a few days ago! So delicious! I ended up cutting them in half because the we’re so huge! https://desserts4thebetter.wordpress.com/2021/06/13/tea-party-with-the-fam-blueberry-scones/

  11. I am absolutely baffled. I made these scones about a month ago and they were delicious, with the right shape and texture of what a scone should taste like.
    I made a batch this morning and it completely bombed, I got what looked like puffy blueberry pancakes! They spread to 5” in diameter and the texture was like a cake.
    So I tried again, same result, and if that wasn’t bad enough, I went for a third attempt! Same result!
    Please help! 
    It feels like the dough is too wet. Rather than buttermilk, I used the lemon juice with 1% milk, which totals 1 full cup rather than 3/4 cup if it were buttermilk. Could this be the problem?
    Thank you for any advice you can provide!

    1. Put the vinegar or lemon juice in your measuring cup ,first then add milk to make 3/4 cup of liquid. 

  12. I think I’d NOT defrost the blue berries first.   They give up too much liquid and are much too soft.  Colors the whole dough!  Don’t like how they look 

  13. These were perfect.  Super fluffy and light inside while slightly browned and crisped on the outside. These are not a very sweet scone.  But with coffee and tea, they just taste perfect.  

    Only sub I did was used 1/2 cup greek nonfat yogurt and 1/4 2% milk to replace buttermilk. Oh! and I used frozen wild maine blueberries as it (not thawed).  They’re so small, they usually don’t affect my cook times.

  14. Delicious! We added lemon zest and juice. My daughter and I fight over them. A double batch is good at one time, but more is better. Appreciate the option to change the yield when printing and have the ingredient quantities automatically calculated to remove the possibility for mistakes with math while trying to watch over my daughter as well!