By   February 1, 2014


Blueberry Scones/ Vera's Cooking/

It doesn’t have to be a special occasion for you to enjoy these blueberry scones. They really taste as good as they look. Even if you’re watching your waistline, you can enjoy this dessert, because it is small, and you’re actually get a serving of fruit in this one. Who said that desserts are not good for you?

You can easily substitute the blueberries with raspberries or cranberries, walnuts or white chocolate. Yum!


  • 1 cup (or more if you’d like) frozen blueberries
  • 4 cups flour
  • 1/2 cup sugar
  • 3 tablespoons baking powder
  • 3/4 cup cold butter
  • 1 cup Greek Yogurt (I used non-fat)
  • 1 cup whipping cream
  • 1 egg

In large bowl mix flour, sugar, baking powder. Cut in butter until mixture resembles coarse crumbs.

Add yogurt and cream; stir until dry ingredients are moistened. Add blueberries.

Blueberry Scones (13 of 53)

Divide dough into 3 pieces. Press each piece into 6-inch circle. Cut into 8 wedges.

Blueberry Scones (14 of 53)

Place wedges 2 inches apart on ungreased parchment paper. Brush with egg.

Blueberry Scones (15 of 53)

Bake at 350F  for 20 minutes or until browned. Serve warm.

Blueberry Scones (19 of 53)

Blueberry Scones (23 of 53)

This recipe makes 24 scones.





  1. Julie

    Just made your scones! They turned out awesome! I also drizzled them with some lemon glaze! Thanks so much for sharing your recipe!

  2. Julie

    Hello! Trying to make this recipe again!Is there any way you can make this printable? Thanks so much!!!

Leave a Reply

Your email address will not be published. Required fields are marked *