Healthy Blueberry Scones are packed with juicy blueberries and have about half the calories of traditional scones and almost zero fat. They will fit your healthy diet.
Flour—AP flour and whole wheat flour
Blueberries—fresh or frozen
Pantry ingredients—sugar, vanilla extract, salt
You can have your cake and eat it, too. Healthy blueberry scones will take the boredom out of a healthy diet, like a low-calorie and low-fat diet, and are the perfect guilt-free breakfast or brunch treat.
This healthy scone recipe has only 165 calories and almost zero fat (less than 0.5 grams) per scone. It comes together easily and quickly in a little over 30 minutes. Just follow the simple step-by-step photo instructions.
With a slightly nutty taste from the whole wheat flour, they are packed with tasty fruit in a moist, soft, fluffy scone sprinkled with sugar. It's a perfect recipe to make fresh for breakfast, brunch, or a snack.
👨🍳How to Make These Healthy Blueberry Scones
Preheat oven to 375° convection or 400° conventional.
Combine dry ingredients. 1 ½ cup AP flour and ½ cup whole wheat flour, 1 tablespoon aluminum-free baking powder, ½ teaspoon baking soda, 1 teaspoon salt, and 3 tablespoons sugar.
Add 1 ¼ cups of non-fat yogurt and ½ teaspoon vanilla. Mix until fully incorporated.
Add 1 cup of fresh or frozen blueberries. Fold in until well distributed.
Lightly dust a baking mat with flour. Place dough in the middle of the mat. With lightly flour-dusted hands, form an 8-inch disk. Cut into eight wedges.
Separate them on the pad for some expansion space. Lightly dust with one tablespoon of sugar.
Transfer the baking mat to a sheet pan. Bake until golden brown—about 18 minutes.
Move to a cooling rack until served.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
- Do not over-mix the dough; if it is dry, it needs a little more yogurt or milk.
- Greek yogurt will add a bit more yogurt twang that can be noticed and may need a splash of milk, but otherwise, it will work fine.
- If you want a little "fluffier," use 100% all-purpose flour, but it will still be firmer. The texture is a little heavier than a regular scone. If you want flaky, you will need a different recipe since you won't get that without fat.
This healthy scone recipe can easily use other berries like strawberry, raspberry, etc. The berries or pieces of berry will work better if smaller and firmer. So, you may need to cut them up or freeze them before mixing them into the firm dough.
Chocolate chips, cinnamon chips, or nuts are also good additions.
You can make savory scones with a variety of cheese and herbs. Just put them in this base recipe without the sugar and blueberries.
Storage of leftovers
Leftovers should be sealed in an airtight container at room temperature for 3-4 days and frozen for 3-4 months.
Yes. There is no need to thaw first.
They are both low-fat and low-calorie and fit those diets perfectly. They are not low in carbohydrates and are not gluten-free.
Flour and blueberries have a minimal amount of fat. Fat-free yogurt may have a trace depending on the brand. But there are less than 0.5 grams per serving.
Scone vs. Biscuit
While the ingredients are similar, scones frequently have some sweetness and fruit. Both are "quick bread," which means they use chemical leaveners like baking powder and baking soda. Biscuits and scones are both built on the foundation of flour, fat (usually butter), and liquid.
The texture of a scone should be more dense and less of that biscuit fluff. Also, a little dryer, not really dry, just not as moist as a biscuit.
Healthy Blueberry Scones
- 1 ½ cups all-purpose flour
- ½ cup whole wheat flour
- 1 tablespoon baking powder - aluminum-free
- ½ teaspoon baking soda
- 1 teaspoon salt
- 3 tablespoons sugar
- 1 ¼ cup non-fat yogurt
- ½ teaspoon vanilla extract
- 1 cup blueberries - fresh or frozen
- 1 tablespoon sugar - for topping
- Preheat oven to 375° convection or 400° conventional.
- Combine dry ingredients. 1 ½ cup AP flour and ½ cup whole wheat flour, 1 tablespoon aluminum-free baking powder, ½ teaspoon baking soda, 1 teaspoon salt, and 3 tablespoons sugar.
- Add 1 ¼ cups of non-fat yogurt and ½ teaspoon vanilla. Mix until fully incorporated.
- Add 1 cup of fresh or frozen blueberries. Fold in until well distributed.
- Lightly dust a baking mat with flour. Place dough in the middle of the mat. With lightly flour-dusted hands, form an 8-inch disk. Cut into eight wedges.
- Separate them on the pad for some expansion space. Lightly dust with one tablespoon of sugar.
- Transfer the baking mat to a sheet pan. Bake until golden brown—about 18 minutes. Move to the cooling rack, but excellent served warm.
Your Own Private Notes
- Frozen or fresh blueberries will do. If you use frozen, give them a rinse and pick over for stems.
- You can vary the ratio of the flours, but this is a nice compromise for texture and taste while still being moist.
- If you want a little "fluffier," use 100% all-purpose flour.
- If you want flaky, then you will need a different recipe.
- You may use Greek yogurt if you want, but there will be a bit more of a yogurt taste. They may need a splash of milk.
- Variations with other berries and additives are discussed in the post.
- Store sealed at room temperature for 3-4 days and frozen for 3-4 weeks.
- Nutrition Note: Flour and blueberries have a very small amount of fat. Fat-free yogurt may have a bit depending on the brand. But these are less than 0.5 grams per serving.
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
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Editor's Note: Originally published January 16, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.