I’ve been on a Greek yogurt kick lately, and I’ve been intrigued by the idea of baking with yogurt after the smashing success of these blueberry muffins. Yogurt is fantastic in baked goods; it imparts a light, moist texture and flavor and is so much better for you than fattening alternatives like butter, sour cream or cream cheese. Generally speaking, you should be able to replace half the amount of butter in baked goods with half the amount of Greek yogurt (e.g. 8 tablespoons of butter becomes 4, plus 2 tablespoons of yogurt).
Since scones are notoriously heavy in butter, I thought they would be prime for adaptation. I attempted to replace some butter in these raspberry oatmeal scones with yogurt, while also replacing the all-purpose flour with whole wheat pastry flour. I ended up with pretty pictures of mediocre scones, so the photos joined the ranks of failed recipes in my Lightroom. That happens more often than not—I only share the absolute best on the blog.
So I searched around for a whole wheat scone recipe with Greek yogurt, and eventually landed on a gorgeous post by Caroline of chocolate & carrots. It was exactly what I was looking for, so I followed her recipe closely and a mere 35 minutes later, took a bite of the best scone I’ve ever tasted.
The scones are everything a scone should be: slightly crispy on the outside and delicately moist and fluffy on the inside. Not too sweet, yet packed with flavor. Thanks to the lighter texture of whole wheat pastry flour, they don’t taste like heavy, nutty whole wheat scones. The Greek yogurt lends moistness and a slight tang, which plays nicely with the lemon zest. Truly, I believe this is the scone recipe to end all scone recipes.
Not convinced? Let’s examine the reaction of two grown boys who had the fortune of walking into my kitchen the day I baked these scones. After one bite, the first yelped in delight and cursed its perfection. That night, the other boy practically waltzed around the kitchen, mm-mming as he relished every last bite of his scone. The latter may have had a few drinks beforehand, but I assure you that these boys don’t normally get excited about scones. They’re just that good.
Blueberry Lemon Scones
- Author:
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 minutes
- Yield: 8 scones 1x
- Category: Breakfast
If you’ve been intimidated by baking scones, don’t be afraid to try this recipe. I was surprised at how easy it was to throw the ingredients together. Shaping and slicing the scones was easy, too. Make them for breakfast this weekend, and freeze the rest for later!
Ingredients
- 1 ½ cups whole wheat pastry flour or whole wheat flour
- ½ cup whole wheat flour
- 1 tablespoon baking powder
- 3 tablespoons turbinado (raw cane) sugar, plus more for sprinkling on top
- ⅛ teaspoon salt
- 5 tablespoons cold unsalted butter
- Zest of 1 lemon
- 1 cup blueberries (I used frozen but fresh would be even better!)
- ½ cup plain low fat Greek yogurt (I used 0% fat yogurt by Fage)
- ½ cup milk of choice (I used 2%)
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Combine flours, baking powder, sugar and salt in a bowl and whisk together.
- Slice butter and drop into dry ingredients. If you have a pastry cutter, use it to cut the butter into the flour. If you don’t have a pastry cutter, use a knife to cut the butter into tiny pieces and mix it into the flour.
- Add blueberries and lemon zest and gently stir. You can use frozen blueberries, no thawing necessary.
- Gently mix in milk and yogurt. Eventually you’ll need to use your hands to knead the last of the flour into the dough.
- Form dough into a circle about that’s about an inch deep all around. Cut the circle into 8 slices.
- Separate slices and place on a baking sheet covered in parchment paper or foil.
- Sprinkle the tops of the scones with a bit of raw sugar.
- Bake for 15 minutes or until light brown.
Notes
Recipe mildly adapted from Chocolate & Carrots.
▸ Nutrition Information
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Caroline
Aww, thanks Kate! I’m so glad you liked them! :-) One of my favorite recipes ever. Yum!!!! And your photos are beautiful! :-)
kate
Thank you for the recipe, Caroline! I’m so glad I found your blog the other day. Your recipes are fantastic! I found so many I want to try.
Erin
Awww, I love your blog at first sight! These scones look very yummy (using yogurt sounds delicious)! I’m now following you on Bloglovin! -^_^-
Karen
Hi Kate, I’m so glad I just came across your lovely blog! You have so many tasty recipes and your photos are gorgeous. And Cookie is just the cutest dog. :-) I also have a mutt (named Felix, but she’s a girl) that we rescued from the street when she was a tiny puppy. Looking forward to following your blog. Have a great day, Karen.
kate
Thank you, Karen! I’m glad you found my little blog. I’d love to see pictures of Felix!
Vivienne
im not much of a scone maker but i think i will give this a go soon! looks pretty amazing – just need get my hands on some WW pastry flour – haven’t seen any around here before!
once again your photography is stunning and inspiring! :) might sound like a silly question – but how do you put multiple photos into 1 photo? like the pics of the flour/butter and blueberries? im thinking of getting LR or photoshop but dunno which ones better…
kate
Hey Vivienne, I hope you try this scone recipe! I was surprised at how easy they are to make. I find whole wheat pastry flour at our local health food stores.
Thank you for your kind words about my photos. I feel like I still have so much to learn! Your question isn’t silly at all. I use Adobe Lightroom to organize and edit my photos. If I want to create a photo collage (the two photos in one), I open the edited photos in Photoshop and paste them into some really basic templates I set up. I have not found a way to create a collage in Lightroom.
I love Lightroom and wouldn’t be able to go without it, so if you have to pick one program and do a lot of photo editing, I would go with Lightroom. If you happen to have a Mac, you could also buy a cheap program by Apple called Pages. My friend swears by it for making collages—I have never figured out how to use it that way, but it looks easy, and Pages only costs around $20 in the app store.
Let me know if you have any more questions!
Vivienne
thanks for the detailed response Kate!
i’ve downloaded the trial version of LRoom and couldn’t find the collage function as well! Think I will end up buying LR over photoshop as it just seems much more user friendly/simpler, and learn to use Pages to do the collage :) thanks again for your tips :D
yeah i do feel like there’s so much to learn in photography – but it is a lot of fun and a joy when the final image turns out the way i intended it!
anywyas, you have a great weekend ahead :)
Swathi Jacob
Hi Kate.. thank you for sharing this recipe. A couple of questions-
* I don’t have whole wheat pastry flour. Can I substitute with half of AP flour + half regular wheat flour?
* I don’t have Greek yogurt. Can I use regular yogurt instead? I have a few tbls of whipping cream too so may be add it in?
Kate
Hi! Great questions. I haven’t tried those variations and that may be too many variables to know for sure. Baking is quite precise. Sorry to not be of more help!
Richard
Thanks for posting this! I made these scones this evening and they turned out really well. I usually use buttermilk when baking scones, but I really liked the non-fat greek yogurt/milk combo in this recipe. They still had the tang I like from the buttermilk but they seemed lighter and much more moist. And to finish off the scones, I reserved some of the liquid and used it as a wash to coat the scones and I sprinkled the tops with some more turbinado sugar. They browned nicely and the sugar added to the crunch.
Thanks again for the recipe!
kate
Thank you for commenting, Richard! I love hearing from readers who enjoy my recipes. Great idea using the liquid as a wash. I think I’ve found my scone recipe for life! :)
Molly
Hi Kate!
I just found your blog and LOVE it. The pictures are so vibrant, I want to reach into my computer and taste everything! Anyways, I just wanted to thank you for the scone recipe. I’ve been searching for a healthy scone recipe for a while now and yours has become my standard. I’m making my third batch today (although I think I’ll try substituting apples and cinnamon since I ran out of blueberries). Thanks again!
kate
Thank you so much for commenting, Molly! I’m glad you love the scones. I just can’t get enough of them. How did the apples and cinnamon turn out in your third batch? That sounds perfect for fall!
Molly
I actually ended up going with cherries and vanilla. I left out the lemon zest and added a teaspoon of vanilla extract. Delicious :)
Radhika | Just Home
Kate,
SO thrilled to find a blueberry lemon scone recipe that is eggless! And more so with greek yogurt ++
So glad..
Meg
These look delish! I can’t wait to try them. Can i use regular sugar or another sweetener in place of the turbinado sugar if I don’t have it on hand?
kate
Good question, Meg! Yes, I think regular sugar in place of the turbinado would be fine. Since you’re only adding 3 tablespoons to add a bit of sweetness, I think a wide range of sugar and sugar substitutes would work. Maybe even a tablespoon or two of honey would suffice.
Beth
Kate-
This scone recipe looks fabulous!! Will collect the ingredients and give it a go for sure!! Any idea of nutritional breakdown?? With the less fat should be better than your normal scone (which I love, but tend to avoid due to calorie/fat content!!)
Thanks
kate
Hi Beth! I’m sorry I don’t provide nutritional breakdown details, but I am certain that these scones are much lower in fat than most thanks to the fat-free yogurt.
Annie
When I saw the greek yogurt in the recipe I knew I had to make these scones. What a great way to save calories and not sacrifice taste. I made a batch today and they are heavenly! Light and moist, but still crunchy on the outside. Thanks for the amazing recipe! I’ll be saving this one for sure.
Erin
Oh. my. goodness. I’m a fan of this recipe for life. They turned out great, I just baked them for a few extra minutes to get them nice and crispy. Delicious!
kate
Yes! So glad to hear it, Erin! I really want to try these scones with cherries this summer, and fresh cranberries and orange zest next winter (somehow I never got around to it this winter).
Ashley
These had lovely flavour and I loved the moistness from the Greek yoghurt..I used strawberry as I didn’t have any plain…YUM! I found that 400 was too high as they browned quickly but weren’t finished in the middle so I turned the temp down to 350. Thanks for the great recipe!
Emily
So delicious and easy as well – my three year old helped make them this morning. Excellent base scone recipe. Can’t wait to try with other fruits/flavors. Thanks!!
kate
Thanks so much for your feedback, Emily! I’m so glad your little one got to help. I can’t wait to try making these scones with fresh strawberries and cherries this summer!
Julia
Hey Kate,
I was wondering if I could use soy for both the yogurt and milk? Have you ever tried it? I think I may just to see how they turn out!
kate
Hi Julia! I haven’t tried either, but I’d love to hear how the scones turn out with those substitutions! I bet they’ll be great.
Kate
Making these tonight for an early morning road trip! They are in the oven and look more blue than yours but my biggest thing was the pastry flour so I found a calc with cake flour and extra regular whole wheat flour…. But was not easy to make into a circle and cut so made individual ones. The batter tastes great so I am sure they will be wonderful cooked!
Jessica
I found your blog a couple of days ago and I am in love! From all the desserts and sweets I’ve made, I have never made scones. I guess I am intimidated by them. :x But because of your clear instructions and tips, I think I will give them a shot; thank you for sharing!
-Jessica
Kate
Thank you, Jessica! I hope you get a chance to make the scones soon. I promise that if I can make them, you can, too!
Ana
These scones have become by go to scones. I’ve made them with blueberries and raspberries and I absolutely love them. Can’t wait to try your other recipes!
Kate
Happy to hear it, Ana! Thank you for commenting!
Joseph
Hello,
I’m still new to baking but making my way through various pan keys JD cookie recipes JD me cross this scone recipe. I have them in the oven right now but after forming my 1″ thick dough circle I couldn’t get them ‘cut and separated.’ Can you share your technique or what utensils are used? Thanks
Kate
Hi Josheph, if I remember correctly, I used a chef’s knife or serrated knife to cut the slices. Then I think I used my chef’s knife to wiggle underneath each scone and remove it from the rest.
Jamie
Hey Kate!
I absolutely looove scones and I’m SO GLAD I found your recipe! I love your blog and could sit and read for hours! I tried your recipe this weekend for a bake sale and my friends LOVED the scones.
★★★★★
Kate
Thanks, Jamie! I’m really glad you enjoyed the scones. I meant to try making some with orange zest and cranberries this winter!
Kim
I made these tonight and accidentally started cooking them at 325, then looked again and saw that the directions said 425!! I quickly changed the setting and they finished in about 10 minutes.. because I had the wrong temp at first, they spread out a bit but they are still absolutely delicious (they just do not look pretty like yours). I will make them again definitely. Thanks for the great recipe, and I love that it is so much healthier than typical blueberry scones. I also could not find whole wheat pastry flour, until I saw it at Whole Foods store in the bulk section… Kim
Kate
Thanks, Kim! I’m glad you enjoyed the scones, even if they spread out a little more than they should have. I think you could really play around with flavors here by adding different berries or mix-ins and changing up the citrus zest.
Matilda
Hello Kate. From your description of how crunchy it is on the outside and soft and tasty on the inside, I can’t wait to make these scones. I am a scone lover and follow all types of gourmet scone recipes but I am new to personal blogs. I normally get my recipes from FoodNetwork or major recipe sites. I have yet to find out the difference between those and blogs. I will usually go to scone mix sections and browse through for some wholesome picks. I found some of them very good but quite pricey.
Once I go to Whole Foods and find some WW pastry flour, I will be all ready to try them! Thank you for sharing.
Kate
Thank you for commenting, Matilda! I hope these scones meet (or preferably exceed!) your expectations. I love using whole wheat pastry flour instead of all-purpose flour in baked goods—you get all the health benefits of whole wheat flour without the wheat-y taste.
Valerie
I use a similar scone recipe, except instead of the butter I use chilled coconut oil and instead of using whole wheat pastry and whole wheat flour, I use ww pastry and oat flour.
Thank you for your site. I have made a few and have not been disappointed. :)
Kate
Thanks, Valerie. I will have to try using chilled coconut oil and oat flour in scones soon.
Amanda Harding
I made these for my 3 kiddos age 4,7,9 and they were a huge hit!! I didn’t have any fresh lemons on hand so they were just blueberry but still delicious. I used fresh blueberries and they were soooo good! I have tried quite a few whole wheat scone recipes lately and I liked that the dough was not as wet/sticky as some others I have tried.
★★★★★
Kate
Thank you, Amanda! I’m so glad you and your family enjoyed the scones.
Keira
Would you be able to make the dough ahead of time and refrigerate, then bake them later on? I am NOT a morning person at all and I would love to be able to have these for guests or bring these to morning Bible studies freshly baked instead of making them the night before.
Kate
Great question, Keira. I haven’t tried doing that, but I’m pretty sure it would work. I’ve heard of people freezing scone dough to cook later, so I think refrigerating overnight should work, too.
Elaine
I haven’t tried it, but I would be afraid that keeping the dough in the fridge over night would give cut or broken blueberries a chance to make things soggy. I would go ahead and freeze them, and then bake them straight from the freezer. You don’t need to wrap them or fuss or thaw — just put them flat on a parchment lined cookie sheet, stick it in the freezer for an hour. Then, I put the frozen uncooked scones in a zip lock bag and put it back in the freezer. Generally, I add about 1 minute to the cooking time if I am cooking frozen dough. You will not know that the dough was frozen.
Marie
Yum! These were so great. I was abit sceptical if they would hold up the forzen blueberries (or just turn into a soggy mess), but they kept so well. Nice an crispy on the ouside and perfectly moist and crumbely on the inside. The falavours worked really well. We had some for breakfast and then some when we got home from our week-end run – perfect! For mixing the butter and flour I used the food mill for my stick blender (Bamix) – super easy (oh, and I left the butter in pices for a few minutes in the frezer).
★★★★★
Kate
Thanks, Marie! Glad the scones turned out well for you! I’d like to try making a fall version of them soon.
kelly
I made these today. they were very very good! I added a splash of vanilla to them.
Kate
That’s great to hear. Thanks, Kelly!
Patti
Awesome recipe! I did adjust the milk and made it 3/4 c. fresh squeezed lemon juice + 3/4 c. milk and they were a little more lemony. I had to cook mine for 20 minutes.
Thanks for posting! Loved it :)
★★★★★
Kate
Thanks, Pattie! Glad your scones turned out well! Another way to enhance the lemon flavor would be to rub the zest into the sugar. That’s a trick I’ve learned since posting this recipe that really makes a huge difference.
Janette
Hi, I made these scones this afternoon, and they are absolutely delicious!!! I’ll make them again and again, with different fruit! I do have a question though. My dough was so wet, I couldn’t cut them to bake separately. I had to bake it whole for 20 min. and then cut. Should I adjust my ingredients? They did turn out fine, but sometimes I might want to bake separately.
Kate
Hmm. Next time, I’d suggest mixing in a little more flour until the dough is manageable. Sometimes the amount of flour required can be affected by humidity or maybe you had a light hand when you measured it out. Glad they turned out well regardless!
Irene Resendiz
Hi, I want to make these scones tonight but was wondering about a substitution for Whole Wheat Pastry Flour. I have all purpose flour and whole wheat flour but do not have whole wheat pastry flour on hand. Do you know of any substitutions or can i just use whole wheat flour and all purpose flour? Also how do you rub the zest into the sugar?
Ready and excited to try this recipe out! thanks for sharing!
Kate
Hi Irene! Whole wheat flour should be just fine, as long as you don’t mind a subtle nutty flavor. You could also use half whole wheat and half all purpose. Just pour the sugar into a small bowl, add the zest to the bowl and use your fingertips to rub the zest into the sugar. The sugar will turn a pale yellow color and smell amazing!
Alexis K
Hi, I was looking for a healthier Blackberry scone recipe and found yours. I plan on substituting in blackberries for the blueberries, I think the taste is about the same. Your recipes looks really good by the way! I am wondering if using almond milk instead of 2% cow’s milk will make a difference?
Kate
Hi Alexis, I’m sorry for my delay. I think almond milk would work just fine!
Alice
These were amazing. I brushed them with hazelnut oil and sprinkled some turbinado sugar to finish. So good!
Kate
Awesome! Thanks, Alice! I bet hazelnut oil is a lovely touch!
Kira
Hi Kate! These look to die for. Would I be able to use all purpose flour instead for these? Thanks!
Kate
I think so, but I haven’t tried!
Jose Contreras
I have been looking for whole wheat recipes, and your blueberry scones recipe is divine. I made them last night, and my son and I had them at 10:00 pm with a glass of milk….awww!
★★★★★
Kate
Glad to hear it! Most of my baked good recipes are made with whole wheat, so you might find a few others to enjoy in my archives! :)
jess
this recipe looks very interesting, and i love scones but is there any way this could be gluten free ?
Kate
Hi Jess, I suspect that an all-purpose gluten-free flour would work well here. I haven’t tried this myself, but someone commented to let me know that the following combination worked in a derivative of this recipe. She used one cup brown rice flour and one cup almond meal/flour for the two cups of flour. Please let me know if you give either option a try!
Tracey
I am not sure why you have so much adoration, I hope they taste better than they look, which is flat and stidgy looking indeed. As a Scot, livingin in Scotland I would never have the nerve to call these Scone’s. I make plain, fruit, Blueberry & many other option’s, all rise fabulously and use plain, white, & Wholewheat. Yoghurt is of no big healthy substitute really, p,enty other alternative’s, a good recipe with limited sugar & butter is best for Scone’s. Scone’s and Yoghurt, just don’t work really. Picture’s look awful, I am astounded at anyone suggesting otherwise.
Kate
You must have been having a really bad day. Sorry to hear that, Tracey.
Mary
Kate,
Thank you for the recipe! I improvised just a little bit with the help of your recipe (I didn’t have lemon zest, so used 1tbsp of lemon juice, and substituted the 1/2 cup of flour for oats) and they turned out really yummy. Thanks again! Keep doing your thing! I can’t wait to try some of your other recipes!
Mary
★★★★★
Kate
Thank you, Mary! Hope you love the other recipes just as much!
Liz
Thank you for this wonderful recipe. I made it this morning with the last of our fresh blueberries. Everyone in our family loved them, and I felt extra virtuous because they are low fat and whole grain. I was thinking of smearing blueberry jam on top, for a 1-2 punch of blueberries, but decided against it as they are perfect as is!
Kate
Thank you, Liz! I like that blueberry jam idea. :)
Sincere
Hello! I was looking at this recipe and was wondering if by chance any of the flour could be substituted by either oat flour or spelt flour?
Kate
Hi Sincere, oat flour might be problematic since it’s gluten free. Spelt should work pretty well!
Sincere
Thanks! Also wondering if replacing plain greek yogurt with a flavored greek yogurt would work as well?
Kate
Yes, but the scones will taste like whichever flavor yogurt you use, and they will be sweeter, too.
Cheryl
Just wanted to drop in and say I make these at least twice a month for my family for the last year. My three year old begs me for them! Another perfect batch is in the oven now and I just wanted to to thank you for a healthier recipe that I can make guilt free.
Cheers!
P.s your pumpkin scones are also on the rotation but less so due to the epic glaze. ;)
Yvonne
Really nice scones, thanks! I was a bit sceptical at first as i didn’t think the mixture looked the right consistency, but they turned out great and the lemon zest makes them really fresh tasting.
★★★★★
Shannon
Can I sub sour cream for the yogurt? I don’t have any. Any other substitute suggestions?
Kate
These were fantastic! Thanks for sharing Caroline’s recipe. I traded the blueberries out for 5 teaspoons of poppyseeds and added the juice of half a lemon and they came out crispy and soft–just like a scone should be.
★★★★★
Kate
Glad to hear it, thanks Kate!
RK
Hey Kate! Could I use brown sugar or white sugar instead of turbinado sugar and substitute the blueberries for raspberries? Thank you:)
Kate
Yes, I’d use white sugar, and raspberries should work just as well!
Susie
I came across you site searching for whole wheat pizza dough. I made it today for dinner and it was delish!! Thank you! I am now baking your lemon blueberry scones! Thank you so much for such awesome recipes!!! You and your dog are so cute and precious! Thank you for sharing your healthy, amazing recipes with us. So appreciate that :)
Kate
Thank you, Susie! Cookie says hello. :)
Elisamuel
I have a question regarding the first two ingredients.
1 ½ cups whole wheat pastry flour or whole wheat flour
½ cup whole wheat flour
Was that an error or im missing something? Cause both say whole wheat flour. Let me know so i can get on a make those :)
Kate
Hi, whole wheat pastry flour is a lighter version of whole wheat flour. IF you don’t have it, just use regular whole wheat flour.
Candace
Kate..came across your blog with this scone recipe, that is now a staple at our house! I reverse the flour and use 1 1/2 c whole wheat and 1/2 c white wheat or pastry as I do love the nutty taste. A recent twist I love is frozen raspberries and dark chocolate chips (my husband likes when I use white chocolate even more ;) ) and once made with water when out of milk and it was just fine. I have made these for many friends and they all rave! Thank you for a fabulous and healthy recipe!!
★★★★★
Kate
Awesome, Candace! I’m glad this is such a good stand-by for you, and that you’ve had fun with experimentation.
Dana
These came out excellent! I had to bake mine gor 18 minutes.
Great recipe!
Thanks
Dana from Maui
Kate
Great! Thanks for the note, Dana.
Genevieve
So dope. Every recipe on this blog works out perfectly.
★★★★★
Kate
Thank you!
Raina
I was craving scones this morning and when I googled “easy, healthy scones” your recipe popped up. It took me less than 6 minutes to throw it all together and it was in the oven before my DH could finish the dishes! And they are absolutely delicious!!!! Thank you for the scone recipe of all scone recipes!!!
Kate
I’m happy to hear that! Thank you for sharing. If you would want to leave a star review, I would really appreciate it!
JH
These are super easy and delicious! My husband and kids can’t get enough! I didn’t have any yogurt on hand so I replaced it with the same amount of homemade buttermilk.
Kate
Delicious! Thank you, JH.
Lorraine
Very good! Can’t say they were the best scone I’ve ever eaten but I like that they are healthier than my previous favorite recipe. Will certainly make again! Thank you!
★★★★
Kate
I’m glad you liked them, Lorraine! I appreciate the comment and review.
Kelly
Whole wheat blueberry scone was good but too much butter. I didn’t incorporate the butter as much as I should have but will use about half the butter next time ( making a double batch). My dough was very sticky so I just made blob scones but tasted great love that the have fiber in them
Emilie
I just made these and they came out so good! I’m trying to stop eating them so I can share some later. PS…I loaned my mother your cookbook, and haven’t been able to get it back! It’s been weeks. At least I have the blog to look at…she doesn’t use a computer. :)
★★★★★
Kate
I know, it’s so hard to do! I think you should get her a cookbook as a gift. Maybe mother’s day? :)
Emilie
Ah, yes! :) As for the scones, I froze some of the batch. They’re still perfect when I defrost them in the microwave.
L
Currently eating one of these with orange curd. Just delicious! Really moist scone recipe and I love the whole grain and yogurt. I am in a small household so froze half and made the rest in a mini muffin silicone pan. Thanks for another wonderful recipe!
★★★★
Kate
What a lovely combination. Thank you, for the review.
Candy
Do you know the grams of sugar per serving? My 4 year old loves scones but I like to make pretty low sugar versions for him. Thanks much!
Kate
The nutrition information is below the notes section of the recipe. You just need to click to expand. Hope this helps!:) For this specific, one scone is 8.8g.
Candy
Oh! Haha I looked everywhere but there. Thanks much. We love your recipes!
Claire
These were wonderful! So nice that they are not super sweet. The mild lemon flavor was excellent!
Kate
Wonderful!
vikki cruz
Yes, I’ve been intimidated by baking scones, but this recipe was super easy. I made them as directed, except I used fresh blueberries and 2% Fage yogurt. They came out moist and flavorful. YUM! Thanks for another great recipe. I will definitely make these again.
★★★★★
Kate
Hooray! I’m glad you tried this recipe, Vikki.
A Rosenthal
I just made these using raspberries and they are delicious! Moist and flavorful with a slightly crunchy exterior. Next time I’ll do blueberries. I don’t usually make scones, but cutting the fat, using whole wheat flour, and very little sugar and getting a result this good means these will be enjoyed regularly.
★★★★★
Kate
I’m glad raspberries worked well! Thanks so much for sharing and for your review.
Tracy
Hi – do you think coconut oil would work as a substitute for butter?
Kate
I haven’t tried with this one! Sorry. Typically it has for other recipes.
STEPHANIE SHAW
Very easy. I should’ve kneaded the dough better before adding blueberries.
★★★★★
Kate
Thanks for your review, Stephanie!
Shelby
These are seriously amazing ❤️
★★★★★
Kate
I’m happy to hear you loved them, Shelby!
Gil
Never made scones. What should dough be like when slicing into wedges?
Gini
I can’t wait to try these-as I love scones, and just picked 12 pounds of blueberries!! I am going to put these ingredients into my Weight Watchers calculator, so I know the point content.
Kate
That’s a lot of blueberries! Thanks for sharing, Gini.
Stefanie
I make these pretty much every weekend. They are my favorite!!!
★★★★★
Kate
I’m happy to hear that, Stefanie!
Cara
Do you think you could do this recipe with peaches instead? I’ve got a whole bunch of fresh ones that are absolutely delicious and looking for some way to use them up before they go bad. Thanks!
Kate
I haven’t tried it! Peaches might let off too much juice. But, I would be interested if you try it!
Missy
Sounds wonderful. I’d like to make them for an early brunch tomorrow and wondering if I can make the dough tonight, portion the scones and then just bake them off tomorrow morning. Less last minute stuff to do!
Thanks!
Missy
Kate
I wouldn’t recommend it. But, they do work well for the next day baked.
Melissa Gurmankin
Thanks Kate!
Nurul
Hi Kate, thank you for the recipe! It was really delicious. I tried this with almond milk & honey and it tasted amazing! No blueberries at home but I still cant get enough of them. So happy my first scone experiment went well.
★★★★★
Kate
Thank you for sharing!
April
Do you have a suggestion of what to use in place of yogurt? I don’t have any yogurt or buttermilk on hand, but want to try these out! Thanks!
Maria-Stella
I am making this recipe a second time! Both times I used only whole wheat flour. The first time, with lemon rind. The second time, with orange rind and cinnamon. 4/8 more tsp salt in each. Both times I had difficulty mixing the dough and getting the dry ingredients to evenly mix with the wet ingredients. Especially with the blueberries in there, which I wanted to leave as whole as possible. Should I reverse it and mix wet ingredients first and then add blueberries?
★★★★★
Kate
You want to do the dry then add the blueberries + zest, followed by your milk and yogurt. You could try mixing the milk/yogurt together. Let me know how that works!
Maria-Stella Fountoulakis
Thanks! I will try mixing the milk and yogurt together next time. I’ve been careful to leave the blueberries whole, which might be why its so hard to mix. Am I being too delicate about it?
★★★★★
Kate
Give it a try and let me know! It’s hard to say without seeing it for myself. I hope it works for you!
Anne Scharf
I give them a 3 for “healthy” baked goods. I think they could use more flavor, they were a bit bland.
★★★
Kate
I’m sorry you didn’t love these, Anne.
Genevieve
My boyfriend made these for us to bring to a dinner party last night and they were a hit. Not too sweet and SO moist! They were perfect.
★★★★★
Kate
I’m happy to hear that, Genevieve!
RJ
Great stuff still in 2020. Sightly modified but still true to the original recipe. Thanks.
★★★★★
Jennifer Lockhart
How much artificial sweetener would you suggest using in place of the sugar?
Kate
Hi Jennifer, I don’t cooke with artificial sweetener so I’m not sure. Sorry!
Cat
These scones are delicious. I find that using a cheese grater to “cut” the cold butter works best because the butter comes out of the grater in small pieces that are perfect for blending into the flour.
★★★★★
Aysha
Would love to try these but am trying to cut down / out sugar and cannot abide sweeteners. If I use a bit of honey instead, do I rub the lemon zest into the flour instead?
Would it work to use your same basic recipe and make savoury instead – eg cheese and herbs?
Looking forward to trying a lot of your recipes.
Kate
Hi Aysha, I think you could safely substitute a tablespoon or two of honey for the sugar used here. You could try rubbing the zest into the flour. I’m not sure how well that will work. And yes, you could turn these into savory scones. You might still include a tablespoon of honey in the savory scones. Sugar helps keep baked goods tender, and this recipe calls for a very minimal amount already. Hope this helps!
Jas
Hi! I’m a bit confused I’m new at this baking thing! How much whole wheat flour all together are we using ? At first it says 11/2 cups and then 1/2 cup so I’m am lost , LOl! Thank you! I’m so exited to make this !
★★★★★
Kate
Hi Jas! It depends on what you are using. 1 ½ cups whole wheat pastry flour or whole wheat flour, PLUS ½ cup whole wheat flour. Or if just using whole wheat flour, then 2 cups whole wheat flour. If that make sense?
Lauren
Hello! These look amazing and I’m so excited to make them, but I do have a few questions. I don’t like my scones overly sweet, however I do get a bit nervous sometimes about them not being sweet enough. Especially with the lemon zest and whole wheat flour, I’m a bit worried that these might turn out a bit bitter. I trust your opinion completely, so would you say that these turn out with just the right amount of sweetness? Also, I was wondering if I could use plant based milk and if liquid sweetener would work in this recipe.
Thank you so much for your time, that was quite a lot of questions! :)
Kate
Hey Lauren! These are lightly sweet scones. I think you’ll enjoy them! Whole wheat flour should not be bitter in flavor—if it smells rancid or off, it’s simply gone bad (whole wheat flours go bad more quickly than all-purpose, since they contain a small amount of healthy oils). The zest should add flavor, not necessarily bitterness—the white pithy part is bitter, so try to avoid scraping too deeply into the lemon. Plant-based milk should work well. You could try substituting liquid sweetener, but it may negatively impact the texture. I’d stick with turbinado or regular sugar (3 tablespoons divided by 8 scones is not much!). Anyway, hope you love these!
Lauren
Thank you so much! I tried them out today for brunch and served with whipped honey butter and they worked out beautifully! :)
★★★★★
Maribel Henriquez
Hello Kate, it’s late at night and I just can’t go to bed without telling you how much I love your blueberry lemon scones !!!! I was waiting for them to cool before I try them and tell you honestly they are so Yummy… I am so glad I found your blog, it’s so refreshing to read about recipes that are healthy and delicious. Thank you
★★★★★
Kate
You’re so sweet, Maribel! Thank you for sharing. I’m happy you loved this recipe and came across the blog, too.
Abigail
I made this recipe and it’s quite tasty! I would like to make it again, but sweeter. What can I do to add more sweetness?
Thank you for the recipe!
★★★★★
Kate
Hi Abigail! You could double the amount of sugar. :)
Christy
I just made these with my kids so I have to comment to say that these scones are officially “kid-proof” – and delicious! I used 2 cups while A/P flour instead of the WW mixture, and they turned out great – fluffy and not too sweet. They browned quickly at the end; I took them out of the oven after 13 minutes.
★★★★★
Sonya
Omg these were ready in about 20 mins start to finish and I can honestly say the BEST scones I have ever had or made! Thank you so so much. I have now proceeded to “safely store” the last three scones for myself not for the kids who also loved them !! Thank you!
★★★★★
Becky Motykiewicz
I’ve been making your Simple Honey Scones from your cookbook the past few weeks, then I found this recipe and WOW!!! The other scones were good, but these are amazing! The are so fluffy and crunchy. Do you think substituting other fruits, nuts, chocolate chips would yield the same results? I’d love to make some chocolate chip ones and cranberry orange. Thanks so much Kate. I love your cookbook and blog and use it at least once a week for dinners.
★★★★★
Kate
Hi Becky, so glad to hear it!! Yes, I think you could do many fun variations on this recipe and I love your ideas! I think you could use up to 1 cup mix-ins (fruit, nuts, chocolate chips) and either replace or omit the lemon zest depending on your flavor goals.
Austin
I made double batch this morning and regretted it. I should’ve grated butter as usual instead of cutting it – the butter melted off of scones on the tray and created a layer instead of being absorbed by the flour. The scones came out chewy and not what I hoped for at all. Not sure where things got wrong but this recipe didn’t work for me.
★★
Jeanette
Our family loves all your scones! We can’t decide which is best. We are waiting for a C&K cinnamon roll scone recipe;)
★★★★★
Janae
These scones are perfect! They have great texture and flavor! I will definitely be making them again!
★★★★★
Shelly
Since I live in a rural area, whole wheat pastry flour is hard to come by. I used all purpose flour and whole wheat flour. The dough was pretty sticky but after baking for 20 minutes, they were great! I love your recipes and recommend your site to all my friends that want to bake healthy. Thank you for sharing your recipes.
★★★★★
Kate
Thank you for sharing, Shelly! I’m happy to hear that.
Chira
These were fantastic ! I just used regular flour, and regular 0% plain yogurt and made them in my food processory. The dough was super gooey, but they baked up terrific and moist 8. Thanks so much ! Do you have a fail safe bagel recipe to share ?
★★★★★
Terri Clark-Kveton
I’d love to try this recipe with the addition of oat bran. Could I sub 1/4c for the whole wheat pastry flour–do you think it might work? Thanks for any input. I wish we had Fage yogurt here but I’ll have to make do with the Kirkland fat-free brand. Thanks from BC.
Kate
Hi Terri, I am not sure if oat bran will work as it can require different liquid and leavener. I wouldn’t know for sure without trying it.
Terri Clark-Kveton
The first batch ended up a little moist so I cut back on the amount of liquid in the second batch and did my dry ingredients(oat bran/whole wheat flour/almond flour) at a generous 1/2c. each. Second batch were perfect. I also tossed the frozen blueberries with s little of the dry ingredients before folding them in. And lastly, to avoid over-working I simply spooned portions onto the baking sheet so they were more like free-form biscuit/muffins.
Molly McMahon
Do you think these would be good if I just do these as blueberry scones? Or does the lemon zest add a crucial element?
Kate
I think the zest really makes these scones. They will be less flavorful without.
Gil
Love this recipe .. made it several times. It’s a hit with my family! I am new to making scones though and don’t find the forming into a circle and shaping very easy since though is quite sticky. I manage but do you have any tips for this? Thanks ..love your recipes!
★★★★★
Kate
Hi! I’m sorry to hear you don’t find that method simple. Did you follow my Vegan Banana Nut Scones images? That may be helpful!
Lynn in Alberta
Hi Kate,
Ive had a blueberry scone recipe for years that I love. Well yesterday I decided to use up some of my fresh blueberries in scones and somehow my recipe has gone astray. So I went looking online hoping to find a recipe like mine to no avail and finally saw a link to here. No, your recipe isn’t like my old one, BUT, the whole wheat pastry flour caught my eye. I have soft white wheat and grind it fresh for the few recipes I have that call for pastry flour. So today I tried your Blueberry Lemon Scones with a minor change. I used a generous pinch of pure Stevia powder along with 1 Tbsp. Erythritol in place of the sugar.
They turned out fabulous after 18 minutes in the oven. A tiny crispiness on the outside breaks way to a wonderfilly moist flavor burst on the inside. I’ve nev er been so happy to have lost something before. They’re disappearing quickly!
Thanks for my new favorite blueberry scone recipe!!!
Kate
I’m delighted you came across my recipe and loved it! I appreciate you taking the time to review.
deb preston
Hi, just took ’em out of the oven and am quite happy. I’d been using this King Arthur Flour recipe:
which uses 2 eggs. Happy to not use the eggs; these made a less-crumbly dough and are very tender. I used a combo of sugar substitute + erythritol, and cashew-milk yogurt I had laying around, and it worked swell! It’ll be my go-to now. Thanks Kate!
★★★★★
Beth
Hi Kate, just made these but haven’t baked it. The batter was very wet. I measured the flour by weight based on a different recipe. Do you have the weight on the amount of flour you use here?
Kate
Hi! I don’t have the weight for this one, sorry. Unfortunately, recipes can vary so using a different recipe for flour I can’t guarantee the results. How did it end up turning out?
Beth
They actually were not my best scone attempt. However I use a number of your other recipes and always liked them, so will try again before I rate. I was so excited because I’d found meyer lemons (not readily available where I live) so really was looking for more flavour! Could also be because I used frozen berries.
I used the weight of flour of a different recipe but it was the same amount in cups. Do you spoon and level this recipe, or just scoop? I feel like it needed a fair bit more flour but hard to add after the fact!
Kate
Hi! You always want to spoon and level the flour for baking. :) I’m sorry it wasn’t perfect for you.
Beth
Thanks for the spoon level tip. I’ve been doing simple baking for years, but have branched out this year into sourdough bread and pie crusts, scones etc. Maybe just include flour measuring instructions in the recipe for those of us still learning LOL. I know you do that in a lot of your recipes.
I just made your pumpkin crumb muffins, and they were so delicious! I will go and rate them now :).
Kim
We love these scones! We make them regularly….some months every weekend. I like it in particular as it has fewer ingredients than pancakes or waffles. :) No eggs to crack!
We love this recipe with regular whole wheat and mix up the 1 cup of addins with any fruit, fresh, frozen or dried, nuts, etc that we have on hand. The scones end up tender enough that we don’t notice the whole wheat vs pastry flour.
Thank you Kate!! I rarely pick up pastries anymore but just make something from your blog!