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
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Preheat the oven 400°F Line a baking sheet with parchment paper.
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In a large bowl, mix together the flour, baking powder, salt, and sugar.
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Add the cold butter cubes and mix using a pastry cutter or your fingers until the texture resembles coarse crumbs.
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In a separate bowl, mix together Greek yogurt, milk, eggs, vanilla, and lemon zest (if using).
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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.
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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.
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broil 18-22 minutesOr until the top is golden brown and firm to the touch. Let cool slightly.
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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.
