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    🏠Home » Recipes » Healthy Recipes

    Healthy Blueberry Scones

    Feb 3, 2020 · Modified: May 22, 2023 by Dan Mikesell AKA DrDan · 35 Comments

    Recipe Table of Contents    
    4.31 from 124 votes

    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.

    blueberry scone on white plate
    Jump To:
    • 🫐Ingredients
    • 👨‍🍳How to Make These Healthy Blueberry Scones
    • ✔️Tips
    • Variations
    • Scone vs. Biscuit
    • ❓FAQs
    • Storage of leftovers
    • 🖼️Step-by-Step Photo Instructions
    • Recipe
    • Pro Tips
    Blue ribbon divider used for visual effect

    You can have your cake a 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.

    I  based this on my popular  Low-Fat Biscuits recipe. You wouldn't mistake them for my wonderful Whole Wheat Blueberry Scones, but they are a very nice treat.

    Here are a few of my favorite low-fat recipes. Another healthy breakfast is Healthier Sausage Gravy and Biscuits. Then move on to dinner with Healthier Chicken Enchilada Casserole, Pork Tenderloin Chili, or Healthy White Chicken Chili.

    🫐Ingredients

    Flour—AP flour and whole wheat flour
    Baking powder—aluminum free
    Baking soda
    Yogurt—non-fat
    Blueberries—fresh or frozen
    Pantry ingredients—sugar, vanilla extract, salt

    👨‍🍳How to Make These Healthy Blueberry Scones

    1. Combine dry ingredients—flour, whole wheat flour, aluminum-free baking powder, baking soda, salt, and sugar.
    2. Add yogurt and vanilla. Mix until all is incorporated.
    3. Add blueberries.
    4. On a lightly floured surface, form the dough into an 8-inch disk, cut it into wedges
    5. Lightly dust with one tablespoon of sugar. Spread on a baking sheet with parchment paper or a silicon baking mat.
    6. Bake in a preheated oven until golden brown—about 18 minutes

    ✔️Tips

    • 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 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.

    Variations

    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.

    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.

    ❓FAQs

    Can I use frozen blueberries in scones?

    Yes. There is no need to thaw first. Remember, frozen whole berries are not washed and need to be washed and picked over for stems.

    Why are there scones healthy?

    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.

    Storage of leftovers

    Leftovers should be sealed in an airtight container at room temperature for 3-4 days and frozen for 3-4 months.

    Blue ribbon divider used for visual effect

    This recipe is listed in these categories. See them for more similar recipes.

    Breakfast Recipes, Dessert Recipes, Healthy Recipes, Low Fat Recipes
    Blue ribbon divider used for visual effect

    🖼️Step-by-Step Photo Instructions

    blueberries and ingredients for scones

    Preheat oven to 375° convection or 400° conventional.

    Combining the dry ingredients in a glass bowl

    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.

    adding yogart to dry mix in bowl

    Add 1 ¼ cups of non-fat yogurt and ½ teaspoon vanilla. Mix until fully incorporated.

    pouring blueberries into bowl with dough

    Add 1 cup of fresh or frozen blueberries. Fold in until well distributed.

    cutting dough into wedges

    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.

    wedges of scone on baking mat

    Separate them on the pad for some expansion space. Lightly dust with one tablespoon of sugar.

    scones browned on tray

    Transfer the baking mat to a sheet pan. Bake until golden brown—about 18 minutes. Move to the cooling rack, but excellent served warm.

    Plate full of blueberry scones
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    Recipe

    blueberry scone on white plate

    Healthy Blueberry Scones

    From Dan Mikesell AKA DrDan
    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.
    Tap to leave a Rating
    4.31 from 124 votes
    Print Email CollectionCollected
    Prep Time: 15 minutes minutes
    Cook Time: 18 minutes minutes
    Total Time: 33 minutes minutes
    Servings #/Adjust if desired 8

    Ingredients

    US Customary - Convert to Metric
    • 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
    Prevent your screen from going dark

    Instructions

    • Preheat oven to 375° convection or 400° conventional.
      blueberries and ingredients for scones
    • 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.
      Combining the dry ingredients in a glass bowl
    • Add 1 ¼ cups of non-fat yogurt and ½ teaspoon vanilla. Mix until fully incorporated.
      adding yogurt to biscuit ingredients in white bowl
    • Add 1 cup of fresh or frozen blueberries. Fold in until well distributed.
      pouring blueberries into bowl with dough
    • 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.
      cutting dough into wedges
    • Separate them on the pad for some expansion space. Lightly dust with one tablespoon of sugar.
      wedges of scone on baking mat
    • Transfer the baking mat to a sheet pan. Bake until golden brown—about 18 minutes. Move to the cooling rack, but excellent served warm.
      scones browned on tray
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

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    Recipe Notes

    Pro Tips

    1. Frozen or fresh blueberries will do. If you use frozen, give them a rinse and pick over for stems.
    2. You can vary the ratio of the flours, but this is a nice compromise for texture and taste while still being moist.
    3. If you want a little "fluffier," use 100% all-purpose flour.
    4. If you want flaky, then you will need a different recipe.
    5. 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.
    6. Variations with other berries and additives are discussed in the post.
    7. Store sealed at room temperature for 3-4 days and frozen for 3-4 weeks.
    8. 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.

    Nutrition Estimate

    Nutrition Facts
    Healthy Blueberry Scones
    Amount Per Serving
    Calories 170 Calories from Fat 4
    % Daily Value*
    Fat 0.4g1%
    Saturated Fat 0.4g2%
    Cholesterol 1mg0%
    Sodium 508mg21%
    Potassium 145mg4%
    Carbohydrates 36g12%
    Fiber 1g4%
    Sugar 11g12%
    Protein 6g12%
    Vitamin A 10IU0%
    Vitamin C 2mg2%
    Calcium 191mg19%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Breakfast
    Cuisine : American

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Editor's Note: Originally published January 16, 2016. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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    1. Sue

      April 22, 2023 at 5:03 pm

      5 stars
      This turned out really well! My dough was a bit sticky, so I skipped the step of forming it into a disk and just put it on parchment paper as 8 moderately elongated rectangles. Worked great!

      Reply
    2. DT

      February 10, 2022 at 1:37 pm

      Thought I'd try a different yogurt recipe but these are not scone-like at all.

      Reply
    3. Tuba H

      February 07, 2022 at 6:30 pm

      3 stars
      I didn’t have any whole wheat flour on me so I used AP, so maybe the recipe notes were incorrect.

      After mixing everything together the batter was insanely sticky and I ended up needing to add almost double the amount of flour for it to form some kind of dough. After baking it was more of a bready texture (probably from all the extra flour) but had a nice flavour.
      I wouldn’t recommend these, there’s nicer ones out here that are vegan and use coconut oil instead of yoghurt

      Reply
    4. Jill C

      June 30, 2021 at 10:25 am

      Followed the recipe, added a little o.j. after mixing everything together (still a little dry), added 1/2 c blueberries (all I had) and 1/2 c chopped peach. Baked for 24 minute. Very good. Next time I will flatten a bit more, and they will bake at correct time. I love the simplicity of no milk or butter needed. Ty.

      Reply
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