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  • Writer's pictureJenn Clayton

Blueberry Scones

BETTER then the bakery, BETTER then Starbucks and a fraction of the calories & points!

Fresh and the perfect sweetness! Buttery, moist and seriously, the BEST scones!!

Full recipe in video below!


  • 2 cups (250g) flour (spoon & leveled), plus more for hands and work surface

  • 1/2 cup (100g) sugar substitute- I used Lakanto. To order:

15% off with the code- JENNSWWJOURNEY

  • 2 and 1/2 teaspoons baking powder

  • 1 teaspoon cinnamon

  • 1/2 teaspoon salt

  • 1/2 cup (1 stick; 115g) light butter - frozen

  • 1/2 cup (120ml) whole milk

  • 1 large egg

  • 1 and 1/2 teaspoons vanilla extract

  • 1 heaping cup (180g) fresh or frozen blueberries (do not thaw)

  1. Whisk flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Grate the frozen butter using a box grater. Add it to the flour mixture and combine with a pastry cutter, two forks, or your fingers until the mixture comes together in pea-sized crumbs. See video above for a closer look at the texture. Place in the refrigerator or freezer as you mix the wet ingredients together.

  2. Whisk 1/2 cup whole milk, the egg, and vanilla extract together in a small bowl. Drizzle over the flour mixture, add the blueberries, then mix together until everything appears moistened.

  3. Pour onto the counter and, with floured hands, work dough into a ball as best you can. Dough will be sticky. If it’s too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons milk. Press into an 8-inch disc and, with a sharp knife or bench scraper, cut into 8 wedges.

  4. Place scones on a plate or lined baking sheet (if your fridge has space!) and refrigerate for at least 15 minutes.

  5. Meanwhile, preheat oven to 400°F (204°C).

  6. Line a large baking sheet with parchment paper or silicone baking mat. After refrigerating, arrange scones 2-3 inches apart on the prepared baking sheet(s).

  7. Bake for 22-25 minutes or until golden brown around the edges and lightly browned on top. Remove from the oven and cool for a few minutes.

  8. Leftover scones keep well at room temperature for 2 days or in the refrigerator for 5 days.

8 Scones:

5 points (all plans)

177 Calories

Recipe inspiration from

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