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!
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.
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.
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.
To glaze or not to glaze?
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.
- 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
- Sift together flour, baking powder, and sugar. Stir in butter and lemon zest and incorporate the butter into the flour mixture.
- In a separate bowl, mix yogurt, egg, ¼ cup cashew milk, and vanilla.
- Make a well in the dry bowl, and pour the wet mixture into the middle. Use a rubber spatula to mix the ingredients together. Try to mix just enough to fully incorporate and not over mix.
- Once the ingredients are mixed and shaggy (similar to my biscuit dough), pour in the blueberries and fold them into the dough.
- Lightly flour a cutting board, dump out the dough, and shape into a disk. The dough should be roughly 1 inch high and 9 inches wide.
- Cut the dough into 8 equal triangles. Place triangles about 2 inches apart on a baking sheet lined with parchment paper (or sprayed with cooking spray).
- Brush the tops with cashew milk and sprinkle turbinado sugar. Give the tops a spritz of cooking spray for safe measure. Refrigerate scones until the oven is preheated.
- Bake for 20-25 minutes at 400 until the tops are golden.