Blueberry Lemon Scones

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There's no need to go to Starbucks to get a scone anymore. Make this healthy scone recipe and you'll understand why!

8 Breakfast Recipes You Can Freeze

Sweet, juicy blueberries are at the top of just about every list of superfoods. We already know about the antioxidants provided by these delicious berries, but there is also evidence they might help with memory functioning, lower the risks of certain cancers, and prevent heart disease. Our blueberry lemon scones feature two healthy fruits and are one of the healthiest indulgences you will ever eat!

Scones are delicious on their own or paired with our healthier coffee recipe. They are great year-round, especially during blueberry season, but scones are an especially tasty way to warm a cold winter morning. We suggest you freeze some fresh blueberries in season, so they are available when you get a craving for these scones.

Looking for other healthy breakfast recipes? We can help. Check out our spin on French toast here!

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Blueberry Lemon Scones

This scone is lower in calories than the store-bought kind and with its pop of blueberry and lemon flavor, it's the perfect morning treat.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Yield 10 people
Serving Size 1 scone
Course Breakfast, Dessert
Cuisine Universal
Author SkinnyMs.



  • 2 cups white whole wheat flour
  • 1 tablespoon baking powder Argo brand is gluten free
  • 1/2 teaspoon kosher or sea salt
  • 1/2 teaspoon cinnamon
  • 2 tablespoons coconut palm sugar
  • 5 tablespoons coconut oil solid, optional: pure, unsalted butter
  • 1 cup + 1 tablespoon low-fat buttermilk extra tablespoon is for brushing over scones
  • 1 cup fresh blueberries optional: frozen blueberries, thawed

Lemon Glaze

  • 1 tablespoon cornstarch
  • dash of salt
  • 1/2 cup lemon juice freshly squeezed
  • 1/4 cup honey optional: coconut palm sugar
  • 1 lemon zest


  • Preheat oven to 375 degrees.
  • Line a rimmed cookie sheet with parchment paper, set aside.
  • In a medium mixing bowl, whisk together dry ingredients. Using a fork, cut in coconut oil or butter, until it resembles coarse crumbs. Gently fold in blueberries. Make a well in the center of the flour and add buttermilk. Fold together with flour and blueberries, just until combined or until dough leaves the sides of the bowl.
  • Turn dough out onto a working surface, lightly dusted with flour. Use hands to shape dough into 1-inch thickness. Use a biscuit cutter, dip in flour, and cut dough into 10 biscuit shapes or cut with a knife into rectangle shapes, place on the parchment-lined cookie sheet or (nonstick cookie sheet). Brush scones with buttermilk. Bake until golden, about 15-17 minutes. Allow to cool 5 minutes before adding the glaze.
  • While scones are baking: Combine cornstarch and salt in a medium saucepan. Slowly stir in lemon juice and honey, stir until smooth. Add lemon zest and cook over medium heat until thick and glossy. Cool slightly and drizzle over warm scones. Enjoy warm!


Skinny Ms.'s Blueberry Lemon Scone = 239 calories compared to Starbucks Blueberry Scone = 460 calories

Nutrition Information

Serving: 1scone | Calories: 239kcal | Carbohydrates: 33g | Protein: 7g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 36mg | Sodium: 132mg | Fiber: 4g | Sugar: 9g |
SmartPoints (Freestyle): 9
Keywords Kid-Friendly, Vegetarian

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The SkinnyMs. team believes that all people, regardless of age, size, and fitness level, have the power to transform their lives — they just need the resources to do so. The SkinnyMs. method promotes healthy living through a combination of clean eating and regular exercise. We offer everything you need to be successful.

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  1. Kzarvey, This was an error and already corrected. These are merely substitutes…not everyone has available in their are kefir or coconut sugar. They are even exchanges. Thanks!

  2. Are you sure the dry to wet ratio is correct? I made these today and using the ingredients as directed, I had a "dough" that was very wet and not at all able to make a round. I had to add another cup of flour just to make it useful as a drop scone. They tasted fine but there was no way that as directed, it would make a dough to be cut out. Perhaps one less egg? I can't imagine the results if I had used honey.

    1. Sherry, Yes, the 2 eggs are correct. Maybe the humidity in your area is really high, which could definitely effect the dough. ??

  3. I do not have high humidity at all in my area, if anything we are really dry, so that would not be the problem.

  4. My dough was also very moist. I had to add a heaping cup of flour to make some drop scones, then plopped the rest into a pie pan to bake into a giant 9 inch scone. Tasted fine, especially with glaze.

  5. I just made these and they are awesome! Better than Starbucks! I made a few changes, however….I didn't have buttermilk, so I just used 2%. Also, instead of lemon zest, I added 1/4 tsp lemon extract– I find, when baking, lemon extract gives a lemon flavor without becoming bitter. Instead of using sucanat, I used 2 tbsp. honey and 2 tbsp. stevia. I noticed the recipe called for fresh blueberries, but I used frozen and was glad that I did… unlike the other reviewers, my dough was on the dry side, and I think kneading fresh blueberries would have smooshed the berries! Frozen worked fine! I also just made a glaze with a little powdered sugar and milk. Thanks Skinny Ms. for all these great recipes! I have made many of them and they are awesome!

  6. the recipe calls for 1 egg, however there are comments here where you confirmed 2 eggs being correct. I used one and found the dough to be a bit dry and difficult to hold together. I also used lemon extract as opposed to the zest and juice just because I didn't have a fresh lemon on hand this morning. Next time I will use two eggs. All in all this is a good versatile scone and will also experiment with other fruits.

  7. Is it possible to adjust this to a vegan recipe? I can't use the eggs, buttermilk or honey. It looks so good!

    1. You could use a vegan egg replacer, maple syrup rather than honey, and coconut or almond milk mixed with a touch of lemon juice or white vinegar.

  8. While I notice eggs are discussed in the comments, there are none actually in the recipe. Is that an error or do they not need eggs?

    1. Karissa, The recipe was revised and eggs are no longer necessary in this version. Those are comments from a previous recipe, and this recipe has been modified and tested without the eggs. These are delicious. Hope you try them!

    1. Melissa, Almond flour may work, however, I have not tried it in this recipes. Please let us know if you do. 🙂

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