Name: Blueberry Scones
Prep time: 15 min
Yield: 8
Ingredients: 2 cup self-rising flour; 1 tbsp baking powder; 3 tbsp sugar; 2 tbsp butter (cold or frozen and cut into pea-sized cubes); Lemon zest from one lemon; 1 cup nonfat Greek yogurt; 1 egg; 1/4 cup cashew milk (or preferred milk) + 1 tbsp to brush on top; 1 tsp vanilla; 1 cup blueberries; 1 tsp turbinado sugar; 1/4 cup powdered sugar; 2 tsp lemon juice

Blueberry scones are a coffee shop classic–they’re slightly sweet, slightly soft and cakey, and a perfect companion to a morning cup up coffee.

The pops of sweetness from fresh blueberries mixed with the brightness of the lemon zest and are a classic combination you and your family will love. Best part? These real-deal sized scones are only 5 WW SP per blueberry scone!

Dwardcooks Blueberry Scones — Big, bakery-style blueberry scones

I am not a baker. I’ve said this plenty, but you wouldn’t know it between this and my last post of my Peach Cobbler or my most popular recipe, my Lightened Up Biscuits. Blueberry scones are surprisingly easy to make because scones are so similar to biscuits–except none of that folding.

You’ll need two bowls, a cutting board, and a zester. Optional, but totally recommended is a pastry cutter; if you don’t have a zester or pastry cutter, you can find the ones I use here.

Last week of summer is one long Sunday

My wife and I are both teachers which makes this last week of summer a busy working week for us. The week before the school year starts is filled with back to school shopping for us and our oldest, reading books we never got to, running errands we put off, lesson planning, and trying to squeeze in any last bucket list items before we trade in our flip flops and shorts for dress pants and shoes. It’s a lot.

Our doorstep has been getting Amazon deliveries daily of things like books for our student libraries, classroom decor, and all the other things that go into teaching that are not covered in the school budget.

Blueberry Farmer's Market — A summer favorite that I’ll miss is going to the farmers’ market and buying all the blueberries they have. Even when my oldest was two, we had to buy a decoy pint she’d eat by the time we got home.

We have been spending time throughout the summer working on new curriculum in between summer adventures and time with our kids. While we try to hold onto summer as long as possible, my birthday at the end of July is typically our official end of summer.

The school work becomes a little more frequent, I start checking work email again, and my wife (her teaching blog can be found here) works on her school work which is way more beautiful than mine.

Having two kids at home makes it a little difficult, so I’ve been sneaking off to coffee shops to work on my school work. While I drink my coffee black like a monster, I do love the sweet baked goods sold at bakeries–especially blueberry scones.

Blueberry Scones are basically easier biscuits

If you’ve never made scones before, you’d be surprised how easy they are to make. You’ll need two bowls (a large bowl for dry ingredients and another for wet). In the big bowl, sift together flour, baking powder, and sugar; if you don’t have a mesh strainer or official sifter, just give it a good whisk and don’t tell Martha Stewart–your secret is safe with me.

If the wet bowl, mix the greek yogurt, cashew milk, egg, and vanilla until smooth. Throw the zest of one lemon and cold butter into the dry and incorporate into the dough using two knives, a fork, or a pastry blender. You can even grate the butter. Here’s a video if you’re unfamiliar.

Make a well in the dry ingredients and pour the wet into the dry. Carefully mix the wet and dry ingredients using a rubber spatula or spoon until the dough starts to come together. Once all the dry is mostly mixed, add the blueberries and fold them into the dough.

It’s okay if some of them burst, but try to keep them mostly intact. This is why you wait to add the blueberries. Lightly flour a cutting board, dump the dough onto the board, and kind of smoosh it all together into a disk. See, I’m a super professional baker, obviously with technical terms liken smoosh.

Baking the blueberry scones

The disk should be about 9 inches wide and about an inch high. Cut the dough into 8 equal pieces and feel fancy that you’re a classy baker. Preheat your oven to 400 and pop the blueberry scones into the refrigerator while it preheats. Like my biscuits, cold butter helps make the dough rise.

If you are currently in a heatwave like we are in Philly, maybe pop them in the freezer. Once you are ready to bake, line a baking sheet with parchment paper and place the scones about 2 inches apart. If you don’t own parchment paper, give your pan a good spray, but parchment paper or silicone baking mats are legit.

Dwardcooks Blueberry Scones - Cut Scones — Honestly, when I got to this step I felt like a professional baker.

If you want that classic sugar crunch that’s on bakery biscuits, brush the tops of your blueberry scones with a little milk and sprinkle 1 tsp of turbinado sugar onto the scones–a little goes a long way. I gave my tops a little spritz of cooking spray too to get them extra golden. Bake for 20-25 minutes until fluffy and golden.

Dwardcooks Blueberry Scones - Prebake — Not gonna lie, using parchment paper makes me feel super fancy too.

To glaze or not to glaze?

Dwardcooks Blueberry Scones - Baked — The ooze of the broken blueberries makes these look extra amazing, tbh.

I’ve already established I’m a monster who drinks black coffee. I don’t like overly-sweet sweets so the turbinado sugar plus the sugar in the dough and sweetness from the blueberries are enough for me.

If you’d like a little more sweetness with these blueberry scones, cut the lemon you zested and squeezer about 1-2 tsp into ¼ cup of powdered sugar to make a glaze once the scones cool.

Use a fork and drizzle the tops of the scones with the glaze for a bright and sweet addition that’ll make these 5 WW SP scones just one more point.

Print Recipe