Blueberry Scones Recipe

Blueberry Scones Recipe

Oat milk and Greek yogurt are used in the preparation of these blueberry scones, which give them a tender, flaky texture in the interior and a buttery, golden crisp outside. Every single scone has a simple lemon icing on top, is bursting with luscious fresh blueberries, and is so moist that it almost melts in your mouth.

Ingredients for Blueberry Scones

fresh lemon juice1 tbsp
oat milk¼ cup
flour2 cups 
baking powder1 tbsp
salt½ tsp 
cold unsalted butter5 tbsp
Greek yogurt¾ cup
honey2 tbsp
lemon zest2 tsp
fresh blueberries1 cup
coarse sugar2 tbsp

Preparation for Blueberry Scones

  1. Prepare a baking sheet by lining it with parchment paper and preheating your oven to 400 degrees Fahrenheit.
  2. Create some nutritious buttermilk by: Combine the oat milk and lemon juice by whisking them together. Allow it to rest for at least five minutes before proceeding with the remainder of the preparations.
  3. Get the dough ready: Flour, baking powder, and salt should be mixed together in a large basin using a whisk. You can either use a pastry cutter to cut the butter into the flour or you can just use your fingers to squeeze each individual piece of butter.
  4. You want to have pieces of varied sizes (some large and some pea-sized). Put the dough in the refrigerator for five minutes if you notice that it is becoming warm at any point.
  5. After the butter has been incorporated, add the blueberries, Greek yogurt, honey, oat milk buttermilk combination, and the zest of one lemon. Utilizing a rubber spatula, thoroughly incorporate all of the ingredients into the dough as you are mixing it.
  6. Take extra care not to squish any of the blueberries. The dough should have a rough texture, and there should be some dry flour remaining at the bottom of the bowl.
  7. Dump everything onto a surface that has been lightly floured, and using your hands, gently bring it all together into a ball of dough. Make the dough into a circle by flattening it out. Don’t put too much force into it. After that, split it in half lengthwise, and place each of the pieces on top of the other.
  8. To make scones, press the dough halves together into a circle and set aside. The thickness of this circle should be around 1.5–2 inches once it has been flattened.
  9. Cut into 8 equal triangles (See picture in the post above for reference). Place on the baking sheet that has been prepared with paper. brushed with oat milk, then finished up with a layer of coarse sugar on top.
  10. Bake: Preheat the oven to 350 degrees and bake the muffins for 22–25 minutes, or until the tops are golden brown and the insides are done and fluffy.
  11. Glaze: While the scones are cooling, prepare the optional lemon glaze by combining all of the ingredients in a mixing bowl; if the glaze is too thin, add an additional 2 to 4 tablespoons of powdered sugar.
  12. After the scones have COMPLETELY cooled, drizzle over them with the mixture. Enjoy!

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Nutritional Facts

Net carbs29g


I will never suggest a product unless I really like it and actually use it myself. They are packed with of blueberries and do not have an excessive amount of sugar in them.

I would rate it 4 out of 5. If you use this recipe, please leave a remark and rate it at the bottom of this page. Definitely a must try dish.

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