Blueberry Scones
These healthy blueberry scones are tender, lightly sweet, and topped with a simple icing drizzle. A perfect Mother’s Day brunch recipe!
Servings 8
Ingredients
- 1 cup whole wheat flour or whole wheat pastry flour
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup sugar
- 1/3 cup plain greek yogurt
- 1/4 cup milk
- 1 large egg
- 1 tsp vanilla extract
- 1 lemon, zested optional
- 1/2 cup cold butter cubed
- 1 cup fresh or frozen blueberries
Icing Drizzle
- 1/2 cup powdered sugar
- 1-2 tbsp milk or lemon juice
- 1/2 tsp vanilla extract
- pinch of salt
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flours, baking powder, salt, and sugar.
- Add cold butter cubes and use a pastry cutter or your fingers to mix until the texture resembles coarse crumbs.
- In a separate bowl, whisk together the Greek yogurt, milk, egg, vanilla, and lemon zest (if using).
- Pour wet ingredients into dry ingredients and gently mix until just combined.. Carefully fold in the blueberries. If using frozen, do not thaw before using.
- Transfer dough to a floured surface and gently form into a round disc about 1 inch thick. Place on prepared baking sheet and cut into 8 wedges, leaving them together in the circle for baking.
- Bake for 18–22 minutes, or until golden brown on top and firm to the touch. Let cool slightly.
- In a small bowl, whisk together the powdered sugar, milk or lemon juice, vanilla extract, and salt. Drizzle over slightly cooled scones.
Notes
- Use cold butter for flaky texture.
- Don’t overmix—this keeps scones tender.
- If using frozen blueberries, add them straight from the freezer.
- Chill dough for 10–15 minutes before baking for better structure.
