These healthy Blueberry Scones are the perfect centerpiece for a cozy and beautiful brunch! Tender, lightly sweet, and bursting with juicy blueberries, these simple scones are baked in a round and sliced into wedges for an elegant presentation—then finished with a simple icing drizzle that makes them feel extra special.
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 comforting and nourishing. Serve them with tea, coffee, or fresh fruit for a brunch that feels thoughtful and homemade.
- Healthier than traditional scones
- Soft, tender texture with crisp edges
- Naturally sweet with juicy blueberries
- Perfect for brunch gatherings
- Beautiful presentation when cut into wedges
They’re simple to make but feel bakery-worthy—perfect for holiday brunch, weekend breakfasts, or a special weeknight treat.
Tips for Perfect Scones:
- 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.
Getting Kids Involved:
This is a great recipe to make together for Mother’s Day!
Kids can:
- measure ingredients
- mix the dough
- add blueberries
- help drizzle icing
You can even let them shape the dough and create 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 sweet, and topped with a simple icing drizzle. A perfect Mother’s Day brunch recipe!
Servings: 8
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Preheat oven to 400°F and line a baking sheet with parchment paper.
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In a large bowl, whisk together the flours, baking powder, salt, and sugar.
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Add cold butter cubes and use a pastry cutter or your fingers to mix until the texture resembles coarse crumbs.
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In a separate bowl, whisk together the Greek yogurt, milk, egg, vanilla, and lemon zest (if using).
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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.
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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.
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Bake for 18–22 minutes, or until golden brown on top and firm to the touch. Let cool slightly.
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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 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.
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