Yield: 8
4.75 from 4 votes

Low Fat Blueberry Scones

Total Time: 45 mins
Course: Breakfast, Brunch
Cuisine: American
Fresh, warm, blueberry scones make a perfect Sunday morning breakfast along with a cup of hot tea. Blueberries are considered a super fruit and are rich in antioxidants.


  • 2 cups unbleached flour
  • 1/4 cup sugar
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1 tbsp baking powder
  • 1/4 half stick cup frozen butter
  • 3/4 cups light buttermilk
  • 1 egg
  • 1 tsp vanilla
  • 1 cup fresh blueberries


  • Preheat the oven to 400°.
  • 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.
  • 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.
  • Do not over work the dough. Fold in the blueberries.
  • Line a cookie sheet with a Silpat, or parchment paper. Drop large spoonfuls onto the cookie sheet (to avoid tough scones, do not press or compact).
  • Bake in the center rack 18 minutes. Remove and let them cool about 5 minutes before eating.



Serving: 1scone, Calories: 216kcal
Blue Smart Points: 7
Green Smart Points: 6
Purple Smart Points: 7
Points +: 6