Name: Blueberry Scones Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups white whole wheat flour or regular whole wheat flour; 1 tablespoon baking powder; ½ teaspoon fine sea salt; ½ teaspoon ground cinnamon; 6 tablespoons cold unsalted butter, cut into small pieces; 1 cup fresh or frozen blueberries; ½ cup cold milk of choice (e.g., almond milk, cow’s milk); ⅓ cup maple syrup; 1 teaspoon vanilla extract; Optional: turbinado (raw) sugar for sprinkling on top

Why You’ll Love Blueberry Scones Recipe

You’ll love these blueberry scones because they’re simple to make with everyday ingredients, have a moist, tender texture thanks to Greek yogurt, and bring fresh blueberry flavor to every bite. Lemon zest adds a refreshing touch, and the option for mini scones makes them great for sharing or serving at gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 cups white whole wheat flour (or regular whole wheat flour or all‑purpose flour)
1 tablespoon baking powder
¼ teaspoon fine salt
¼ cup granulated sugar
Zest from 1 large lemon
8 tablespoons cold unsalted butter
1 ½ cups blueberries (fresh or frozen)
½ cup plain whole‑milk Greek yogurt
¼ cup milk of choice or half‑and‑half
Optional: 1 teaspoon turbinado (raw) sugar for sprinkling on top

Directions

Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder, and salt until combined.
In a small bowl, mix the sugar with the lemon zest, rubbing the zest into the sugar with your fingers to release flavor. Add this mixture to the dry ingredients and whisk.
Cut the cold butter into small pieces and add to the flour mixture. Use a pastry cutter or a cheese grater to work the butter into the flour until the pieces are about pea‑sized.
Gently fold in the blueberries. If using frozen berries, add a bit of extra flour so juices don’t bleed into the dough.
Stir in the Greek yogurt and milk. The dough will look fairly dry. Turn it out onto a clean surface and gently knead to bring it together.
Shape the dough into a round about 1‑inch thick for full‑sized scones (divide into two rounds for mini scones). Sprinkle the top with the optional turbinado sugar.
Slice the rounds into wedges and place them apart on the baking sheet.
Bake for 21–24 minutes for full‑sized scones or 18–20 minutes for mini scones, until lightly golden.
Cool slightly before serving warm or at room temperature.

Servings and timing

Yield: 8 full‑sized scones or 16 mini scones
Prep time: 15 minutes
Cook time: 20–24 minutes
Total time: About 35 minutes

Variations

Lemon Berry Twist: Add extra lemon zest or a light lemon glaze after baking.
Mixed Berries: Swap half the blueberries for raspberries or blackberries.
Citrus Swap: Use orange zest instead of lemon for a different citrus note.

Storage/Reheating

Store the scones in an airtight container at room temperature for up to 3 days. To reheat, warm briefly in a low oven (about 300°F/150°C) for 5–7 minutes or microwave a single scone for about 15–20 seconds. Scones also freeze well for up to 6 months — thaw before reheating.

FAQs

How can I use frozen blueberries without them bleeding into the dough?

Toss frozen berries with a teaspoon of flour before adding to the dough — this helps keep their color from streaking.

Can I make these scones gluten‑free?

You can try a gluten‑free flour blend, but results may vary; oat flour might work with adjusted liquid amounts.

Are these scones egg‑free?

Yes — this recipe doesn’t use eggs, making it suitable for those avoiding eggs.

Can I make mini scones instead of full‑sized?

Yes — simply divide the dough into two rounds and cut each into wedges for smaller portions.

What milk can I use?

You can use any milk or half‑and‑half you prefer, dairy or plant‑based.

Can I skip the lemon zest?

Yes — omitting lemon zest will still yield tasty scones, though the citrus brightness will be reduced.

How do I prevent tough scones?

Handle the dough gently and avoid overmixing so the scones stay tender.

Can I add a glaze on top?

Yes — a simple lemon or vanilla glaze pairs nicely with these scones.

Can I prepare the dough ahead of time?

Yes — you can shape the dough and refrigerate before baking later the same day.

How should I cut the scones for even baking?

Use a sharp knife to slice the dough into wedges about the same size so they bake evenly.

Conclusion

These blueberry scones are a delightful way to make mornings sweeter. With their tender texture, bright citrus notes, and juicy berries, they’re a crowd‑pleasing treat for breakfast or brunch. Easy to make and versatile, this recipe can become a go‑to in your baking repertoire.