Blueberry scones are a coffee shop classic–they’re slightly sweet, slightly soft and cakey, and a perfect companion to a morning cup up coffee.  The pops of sweetness from fresh blueberries mixed with the brightness of the lemon zest and are a classic combination you and your family will love.  Best part? These real-deal sized scones are only 5 WW SP per blueberry scone!

Servings: 8 Author: Ed


  • 2 cup self-rising flour
  • 1 tbsp baking powder
  • 3 tbsp sugar
  • 2 tbsp butter cold or frozen and cut into pea-sized cubes
  • Lemon zest from one lemon
  • 1 cup nonfat Greek yogurt
  • egg
  • 1/4 cup cashew milk (or preferred milk) + 1 tbsp to brush on top
  • 1 tsp vanilla
  • 1 cup blueberries
  • 1 tsp turbinado sugar

Optional Glaze

  • 1/4 cup powdered sugar
  • 2 tsp lemon juice


  • Sift together flour, baking powder, and sugar.  Stir in butter and lemon zest and incorporate the butter into the flour mixture.
  • In a separate bowl, mix yogurt, egg, ¼ cup cashew milk, and vanilla.
  • Make a well in the dry bowl, and pour the wet mixture into the middle.  Use a rubber spatula to mix the ingredients together. Try to mix just enough to fully incorporate and not over mix.
  • Once the ingredients are mixed and shaggy (similar to my biscuit dough), pour in the blueberries and fold them into the dough. 
  • Lightly flour a cutting board, dump out the dough, and shape into a disk.  The dough should be roughly 1 inch high and 9 inches wide.
  • Cut the dough into 8 equal triangles.  Place triangles about 2 inches apart on a baking sheet lined with parchment paper (or sprayed with cooking spray).
  • Brush the tops with cashew milk and sprinkle turbinado sugar.  Give the tops a spritz of cooking spray for safe measure. Refrigerate scones until the oven is preheated.
  • Bake for 20-25 minutes at 400 until the tops are golden.

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