Blueberry Lemon Scones

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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!

Blueberry Lemon Scones

8 Breakfast Recipes You Can Freeze

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

Yields: 10 servings | Serving size: 1 scone | Calories: 239 | Total Fat: 8 g | Saturated Fats: 6 g | Trans Fats: 0 g | Cholesterol: 36 mg |Sodium: 132 mg | Carbohydrates: 33 g | Dietary fiber: 4 g | Sugars: 9 g | Protein: 7 g | SmartPoints (Freestyle): 8 |


  • 2 cups white whole-wheat flour
  • 1 tablespoon baking powder, (Argo brand is gluten free)
  • 1/2 teaspoon kosher or sea salt
  • ½ teaspoon cinnamon
  • 2 tablespoons coconut palm sugar
  • 5 tablespoons solid coconut oil, (optional pure, unsalted butter)
  • 1 cup low-fat buttermilk, plus 1 tablespoon for brushing over scones
  • 1 cup fresh blueberries, (optional, frozen blueberries, thawed)
    Lemon Glaze
  • 1 tablespoon cornstarch
  • Dash of salt
  • 1/2 cup freshly squeezed lemon juice
  • 1/4 cup honey, (optional coconut palm sugar)
  • Zest of 1 lemon


  1. Preheat oven to 375 degrees.
  2. Line a rimmed cookie sheet with parchment paper, set aside.
  3. 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.
  4. Turn dough out onto a working surface, lightly dusted with flour. Use hands to shape dough into 1” 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 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 glaze.
  5. 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!

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19 Comments on "Blueberry Lemon Scones"

  1. fitfabulousforever  June 20, 2012

    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. lyn  June 21, 2013

    i love the cranberry lemon scones from starbucks…could cranberries be substituted in this recipe?

    • Skinny Ms.  June 23, 2013

      Lyn, Definitely! I would recommend cranraisins since straight cranberries can be very bitter.

  3. Sherry  August 13, 2013

    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.

    • Skinny Ms.  August 14, 2013

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

  4. Sherry  August 18, 2013

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

  5. Joanna  October 20, 2013

    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.

  6. Brooke  March 8, 2014

    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!

  7. Barbara Dwight Courtney  March 23, 2014

    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.

  8. job  April 21, 2014

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

    • SkinnyMs  April 23, 2014

      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.

  9. Karissa  November 23, 2014

    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?

    • SkinnyMs  November 26, 2014

      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!

  10. Mindee  March 26, 2015

    Can I substitute GF flour for wholewheat flour?

    • SkinnyMs  March 26, 2015

      Mindee, Yes you should be able to substitute one for the other.

  11. Emily M.  February 19, 2020

    Has anyone tried freezing these?

    • Gale Compton  February 20, 2020

      Emily, We haven’t tried freezing the scones. Anyone else?

  12. Melissa  March 23, 2020

    Could you substitute almond flour?

    • Gale Compton  March 25, 2020

      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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