These healthy blueberry scones are the perfect centerpiece for a cozy and beautiful brunch! Soft, slightly sweet and filled with juicy blueberries, these simple scones are baked into rounds and sliced into wedges for an elegant presentation, then finished with a simple icing drizzle for an extra special treat.
Why you’ll love these easy blueberry scones:
Made with wholesome ingredients and less sugar than traditional bakery versions, these scones strike the perfect balance between comfort and nutrition. Serve with tea, coffee or fresh fruit for a thoughtful, home-cooked brunch.
- Better for your health than traditional scones
- Crisp edges and soft, smooth texture
- Naturally sweet with juicy blueberries
- It’s perfect for a brunch gathering.
- Beautiful presentation when cut into wedges
It’s simple to make but has a bakery feel, making it perfect for a holiday brunch, weekend breakfast, or special mid-week snack.
Tips for the perfect scone:
- If you want a crunchy texture, use cold butter.
- Don’t mix too much. This will make the scones soft.
- If using frozen blueberries, add them straight from the freezer.
- Let the dough cool for 10-15 minutes before baking for better structure.
Get children involved:
This is a great recipe to make together on Mother’s Day!
Children can:
- measure ingredients
- mix the dough
- add blueberries
- Help me drizzle icing
You can also mold the dough to make a special “homemade gift” for your mom.
storage tips
Room Temperature:
Store in an airtight container for up to 2 days.
refrigerator:
Store for up to 5 days.
Freezer:
Store frozen (without ice) for up to 3 months.
Complete your brunch menu:
Blueberry Scone
These healthy blueberry scones are soft and slightly sweet and topped with a simple icing drizzle. The perfect Mother’s Day brunch recipe!
Serving Size: 8
Preheat the oven 400°F Line a baking sheet with parchment paper.
In a large bowl, mix together the flour, baking powder, salt, and sugar.
Add the cold butter cubes and mix using a pastry cutter or your fingers until the texture resembles coarse crumbs.
In a separate bowl, mix together Greek yogurt, milk, eggs, vanilla, and lemon zest (if using).
Pour wet ingredients into dry ingredients and mix gently until completely combined. Carefully mix in the blueberries. If using frozen, do not thaw before use.
Transfer the dough to a floured surface and smooth into a round disk about 1 inch thick. Place on prepared baking sheet, cut into 8 wedges and place together into rounds to bake.
broil 18-22 minutesOr until the top is golden brown and firm to the touch. Let cool slightly.
In a small bowl, mix together powdered sugar, milk or lemon juice, vanilla extract, and salt. Drizzle over slightly cooled scones.
- If you want a crunchy texture, use cold butter.
- Don’t mix too much. This will make the scones soft.
- If using frozen blueberries, add them straight from the freezer.
- Let the dough cool for 10-15 minutes before baking for better structure.
