These healthy blueberry scones are the perfect centerpiece for a cozy and beautiful brunch! Tender, lightly sweet, and packed with juicy blueberries, these simple scones are baked into rounds and cut into wedges for a beautiful presentation – then finished with a simple icing drizzle that makes them feel extra special.
Why you’ll love these Easy Blueberry Scones:
Made with nutritious ingredients and less sugar than traditional bakery versions, these scones strike the perfect balance between comforting and nutritious. Serve them with tea, coffee or fresh fruit for a lunch that feels thoughtful and homemade.
- Healthier than traditional scones
- Soft, supple texture with crunchy edges
- Naturally Sweetened with Juicy Blueberries
- Perfect for brunch gatherings
- Beautiful presentation when cut into wedges
These are easy to make but taste bakery-worthy—perfect for a holiday breakfast, weekend breakfast, or special weekend treat.
Tips for Perfect Scones:
- Use cold butter for a flaky texture.
- Don’t overmix—this keeps the scones tender.
- If using frozen blueberries, add them straight from the freezer.
- Chill the dough for 10-15 minutes before baking for better structure.
Involvement of children:
This is a great recipe to make together for Mother’s Day!
Children can:
- measure ingredients
- mix the dough
- add blueberries
- help shovel snow
You can even allow them to shape the dough and make a special “homemade gift” for Mom.
Storage Tips
Room Temperature:
Store in an airtight container for up to 2 days.
refrigerator:
Store for up to 5 days.
freezer:
Freeze (without icing) for up to 3 months.
Complete your brunch menu:
Blueberry Scones
These healthy blueberry scones are tender, lightly sweetened, and topped with a simple icing drizzle. A perfect brunch recipe for Mother’s Day!
Servings: 8
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preheat the oven 400°F And line the baking sheet with parchment paper.
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In a large bowl, whisk together flour, baking powder, salt and sugar.
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Add the cold butter pieces and mix using a pastry cutter or your fingers until the texture resembles coarse crumbs.
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In a separate bowl, whisk together Greek yogurt, milk, egg, vanilla, and lemon peel (if using).
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Add the wet ingredients to the dry ingredients and mix gently until combined. Carefully stir in the blueberries. If using frozen, do not thaw it before using.
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Place the dough on a floured surface and gently form into a round disk, about 1 inch thick. Place on prepared baking sheet and cut into 8 wedges, leaving them together in a circle for baking.
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bake for 18-22 minutesOr until golden brown on top and firm to the touch. Let it cool a little.
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In a small bowl, whisk together the powdered sugar, milk or lemon juice, vanilla extract, and salt. Drizzle over slightly cooled scones.
- Use cold butter for a flaky texture.
- Don’t overmix—this keeps the scones tender.
- If using frozen blueberries, add them straight from the freezer.
- Chill the dough for 10-15 minutes before baking for better structure.
