Blueberry Scones -

Blueberry Scones

This sweet & healthy scones recipe without sugar can be made as blueberry scones or chocolate chunk scones. Easy to make and irresistibly delicious to all taste buds, these healthier scones made with yogurt boast of 7 grams of protein! The perfect naturally sweetened and wholesome breakfast or snack option kids love.

No ratings yet

Print Pin

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: Scones

Calories: 285kcal

Equipment

1 Ninja Express Chop or
1 Pastry Cutter

Ingredients

Blueberry Scones

113 g butter cold
280 g flour
1 tbsp baking powder
1/2 tsp salt
165 g Greek yogurt or whole milk
78 g maple syrup
1 egg
1 tsp vanilla extract or lemon extract
100 g blueberries frozen

Optional Lemon Glaze

20 g lemon juice
20 g maple syrup
20 g honey raw
45 g arrowroot powder

Metric - US Customary

Instructions

Cut butter into 1/2 inch pieces and place in the freezer while you prepare other ingredients.
Generously flour a large flat surface and line a medium-large baking sheet with parchment paper for later.
Preheat oven to 400 degrees Fahrenheit.
In a medium-size bowl, combine all dry ingredients.
In a separate medium-size bowl, combine all liquid ingredients and whisk together.
Add cold butter to the dry ingredients and give it a quick mix to ensure all butter pieces are coated in flour. Then dump the flour and butter into a chopper (the Ninja Express Chop is perfect for this) and pulse roughly 20-30 times until the mixture has crumbs of butter no larger than a pea.
Alternatively, cut the butter into the flour with a pastry cutter or fork.
Pour dry ingredients back into bowl and add wet ingredients. Mix lightly just until loosely combined. Don't worry about trying to get every little bit of the dough mixed or you will overmix it. Work the dough as little as possible.
Add in the blueberries and gently fold them into the batter just a couple of times.
Dump the batter out onto the previously prepared floured surface and gently press into an 8-inch circle.
*See note.
Use a large, sharp knife to cut the circle into 8 triangles like you would with a pizza. Then use the knife or a spatula to slide under each piece and gently transfer to the baking sheet.
Make sure your scones are spread out and not touching each other.
Bake for 20 minutes. They are done when the bottoms of the scones are just starting to slightly darken.
Allow to cool on the baking sheet for 10 minutes. Once completely cooled, store in an airtight container or sealable bag on the counter for four days or in the fridge for one week.
If you want to top with the optional glaze, simply mix all glaze ingredients together, adjusting sweetness and tartness to taste. Drizzle glaze over the cooled scones.

Notes

To make this recipe into lemon blueberry flavor, add the zest from one lemon into the wet ingredients along with using lemon extract instead of vanilla.
The key to easy success with scones is simply to mix it as little as possible. All you need to do is make sure the dry and wet ingredients are generally mixed together. You don't have to get every little bit of dry ingredient broken down.
It helps to use rubber gloves when manually handling the scone batter to shape it. This will prevent it from sticking to your hands, particularly if you use milk to make your scones.
The nutrition facts for this recipe are for scones without the glaze.

Nutrition

NaturallySweetenedKids.com