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Blueberry Scones

Blueberry Scones are the perfect flaky and buttery breakfast. With whole wheat and all-purpose flour, lightened buttermilk, vanilla, and blueberries.
Yield 8 Servings
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder


  • 1 cup flour
  • 1 cup whole wheat flour
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 tablespoons butter , frozen, cubed
  • 1 large egg
  • 1/2 cup low-fat buttermilk
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 cup blueberries


  • Preheat oven to 375 degrees.
  • Line a baking sheet with parchment paper.
  • Sift together the flour, whole wheat flour, sugar, baking powder, baking soda and salt into a mixing bowl.
  • Cut the butter into small cubes, then mix into the flour mixture with a fork until it forms small crumbs.
  • Add egg, buttermilk, lemon juice and lemon zest to the bowl and mix with a fork or your hands until a dough forms.
  • Gently fold the blueberries into the bowl.
  • Pat mixture into a disc, then slice into six pieces and bake on the prepared baking sheet for 15-18 minutes.


Calories: 148kcal | Carbohydrates: 24g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 26mg | Sodium: 150mg | Potassium: 153mg | Fiber: 2g | Sugar: 8g | Vitamin A: 153IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg
Keyword: Blueberry Scones