Blueberry scones
Recipe type: Dessert, Breakfast
Serves: 8 regular or 16 mini scones
These delicious blueberry scones are easy to make, deliciously flaky and provide some added protein for a healthy scone alternative.
  • 1.5 cups all-purpose flour
  • 1 cup whole wheat flour
  • ¼ teaspoon salt
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ¼ cup granulated sugar
  • Zest of 1 lemon
  • *1 stick of unsalted butter (4 oz or 113 grams), cold and cut in small pieces
  • 1 egg
  • *½ cup plain Greek yogurt
  • 3 tablespoons milk
  • 2 teaspoons vanilla extract
  • 1 cup blueberries
  • Turbinado sugar, to top scones
  • *If you want to further cut out the butter, you may wish to use ½ stick of butter (2 ounces or 57g) and 1 ounce/28 grams or approximately ⅛ cup OR ¾ cup Greek yogurt only and no butter.
  1. Preheat oven to 400°F and line a large baking sheet with parchment paper.
  2. In a large bowl, mix together the dry ingredients.
  3. Add the butter (cold, cut in small pieces) to the dry ingredients. Use your hands to combine.
  4. In a small bowl, whisk the egg, Greek yogurt, milk, and vanilla. Add to the flour mixture and mix well.
  5. Add the blueberries to the mixture and carefully fold in. Avoid overworking the dough.
  6. Put the dough on a clean and floured work surface. Shape in a circle and cut the dough into 8 wedges.
  7. Add some of the turbinado sugar to the top of the scones.
  8. Bake for 18 minutes or until the top of the scones are golden.
  9. Enjoy straight from the oven or re-heat if you have leftovers.
Recipe by Honestly Nutrition at