¾ cup spelt or whole-wheat flour and more for kneading
3 tablespoons granulated sugar
1 tablespoon baking powder
¾ teaspoon kosher salt
4 tablespoons butter, cold
2 eggs, beaten
½ cup Greek yogurt, plain or vanilla
2 tablespoons 5% cream
1 cup fresh blueberries
icing sugar for dusting
Crème fraîche or clotted cream for serving (optional)
Takes ,
serves 16.
Instructions
Preheat oven to 400°F with oven rack in the middle position. Line a baking sheet with parchment paper.
In a large bowl, combine flours, baking powder, sugar and salt. Grate or thinly slice butter into flour mixture, using your fingers to break it up further until well combined into flour mixture.
In a medium bowl, whisk together eggs, yogurt and light cream.
Make a well in the dry ingredients and pour in liquid mixture. Stir lightly with fork, then use your hands to knead until just combined. Gently fold in blueberries.
Turn the dough onto a well-floured surface and form into a roughly 9 x 9-inch square, about 1-inch thick. Using a floured knife, cut it into four equal squares. Cut those squares in half on a diagonal, then once more, to create 16 mini triangles.
Transfer the triangles to the baking sheet and bake until golden, about 16 to 18 minutes. Let cool. Sprinkle with icing sugar and serve with crème fraîche or clotted cream, if using.
Blueberry Scone Recipe
Ingredients
1 cup all-purpose flour
¾ cup spelt or whole-wheat flour and more for kneading
3 tablespoons granulated sugar
1 tablespoon baking powder
¾ teaspoon kosher salt
4 tablespoons butter, cold
2 eggs, beaten
½ cup Greek yogurt, plain or vanilla
2 tablespoons 5% cream
1 cup fresh blueberries
icing sugar for dusting
Crème fraîche or clotted cream for serving (optional)
Directions
Preheat oven to 400°F with oven rack in the middle position. Line a baking sheet with parchment paper.
In a large bowl, combine flours, baking powder, sugar and salt. Grate or thinly slice butter into flour mixture, using your fingers to break it up further until well combined into flour mixture.
In a medium bowl, whisk together eggs, yogurt and light cream.
Make a well in the dry ingredients and pour in liquid mixture. Stir lightly with fork, then use your hands to knead until just combined. Gently fold in blueberries.
Turn the dough onto a well-floured surface and form into a roughly 9 x 9-inch square, about 1-inch thick. Using a floured knife, cut it into four equal squares. Cut those squares in half on a diagonal, then once more, to create 16 mini triangles.
Transfer the triangles to the baking sheet and bake until golden, about 16 to 18 minutes. Let cool. Sprinkle with icing sugar and serve with crème fraîche or clotted cream, if using.
Blueberry Scone Recipe
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Light and airy oven-baked scones made with yoghurt and freshly picked blueberries…
Make this BLUEBERRY SCONE RECIPE for breakfast, brunch or as a to-go snack!
Everyone knows I’m a big fan of sharing the cottage experience with family and friends. If you’re a cottage owner, you already know that your little piece of paradise is special. Yet, the true magic happens when we open our refuge to others. Seeing them enjoy it always brings such great joy.
Having guests in our midst also gives us an opportunity to learn a thing or two, especially when they’re like my friend Fina, ready to share a favourite recipe. Fina Scroppo, author of The Healthy Italian (links to the cookbook below), recently visited and shared her BLUEBERRY SCONE RECIPE. We’ve searched for a superior scones recipe for a long time, and Fina’s is exactly that.
Before I take you through her expert tips, how about a friendly reminder: SHARE this recipe with your friends on your favourite socials. You can also PIN it to a favourite Pinterest board. Why not BOOKMARK it for future reference? This recipe is now a go-to on how to make scones that my guests all enjoy, and yours will too.
Ready to make Fina’s BLUEBERRY SCONE RECIPE? Let’s get started!
GOOD STUFF!
We appreciate how Fina kept the list of ingredients to readily available ones. The only two that might not be on hand are the blueberries and spelt flour. Blueberries grow wild up here in Ontario, so making the recipe with freshly picked wild berries will be like a dream come true. However, if you’re planning a trip to the grocery store, conventional will do just fine.
The spelt flour should be easy enough to find in the organic or health food dry goods section at your local supermarket. Can’t find it? Fina suggests swapping it out with whole wheat.
LIGHT & CREAMY!
Keeping these scones light in texture and creamy in flavour is all thanks to Fina’s brilliant use of Greek yogurt and 5% cream. I was especially interested to see how these two ingredients performed when the scones were baked. Thankfully, our expert knows her stuff – the finished scones are perhaps the lightest we’ve ever tasted.
CUT IT OUT!
There were two moments in the making of this recipe that changed the way I think about scones. The first was when Fina said not to be shy when flouring the work surface. It’s okay for the scones to have a little flour clinging to the dough when they head to the oven to bake.
Second thing was the way we form the dough and cut the scones into their distinctive triangular shape. You’ll see when you make the recipe, cutting a square into sixteen equal triangles was like a culinary geometry class. Fear not, you’ll do great!
SERVE ‘EM UP!
Here’s a prediction: you’re going to end up like us and serve Fina’s BLUEBERRY SCONE RECIPE for breakfast, at brunch, as an afternoon snack, dessert and even late night before bed. These homemade scones are perfect anytime. That said, feel free to serve them as she suggests with a sprinkling of icing sugar, a dollop of crème fraîche or clotted cream, butter, and even blueberry jam. It’s all quite fabulous!
Of course, now that we’ve all learned how to make scones, we can envision them with other delicious food and drink pairings. We think they’d be perfect served first thing in the morning with our HEALTHY FRUIT SALAD, our SUPER SMOOTHIE or these PEACH CHEESECAKE PARFAITS.
Special thanks to our dear friend Fina Scroppo for sharing her fabulous recipe for scones. Don’t forget to drop us a line in the comments on how you make or enjoy your scones – we’d love to hear from you.
Feeling blue? You won’t be after trying this BLUEBERRY SCONE RECIPE. Enjoy!
Cook Mode Use cook mode to keep your screen on while cooking.
Ingredients
1 cup all-purpose flour
¾ cup spelt or whole-wheat flour and more for kneading
3 tablespoons granulated sugar
1 tablespoon baking powder
¾ teaspoon kosher salt
4 tablespoons butter, cold
2 eggs, beaten
½ cup Greek yogurt, plain or vanilla
2 tablespoons 5% cream
1 cup fresh blueberries
icing sugar for dusting
Crème fraîche or clotted cream for serving (optional)
Directions
Preheat oven to 400°F with oven rack in the middle position. Line a baking sheet with parchment paper.
In a large bowl, combine flours, baking powder, sugar and salt. Grate or thinly slice butter into flour mixture, using your fingers to break it up further until well combined into flour mixture.
In a medium bowl, whisk together eggs, yogurt and light cream.
Make a well in the dry ingredients and pour in liquid mixture. Stir lightly with fork, then use your hands to knead until just combined. Gently fold in blueberries.
Turn the dough onto a well-floured surface and form into a roughly 9 x 9-inch square, about 1-inch thick. Using a floured knife, cut it into four equal squares. Cut those squares in half on a diagonal, then once more, to create 16 mini triangles.
Transfer the triangles to the baking sheet and bake until golden, about 16 to 18 minutes. Let cool. Sprinkle with icing sugar and serve with crème fraîche or clotted cream, if using.
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