Blueberry Scones

Low-Fat, Low-Calorie Blueberry Scones

The Spruce / Eric Kleinberg

Prep: 25 mins
Cook: 14 mins
Total: 39 mins
Servings: 24 servings
Yield: 24 scones
Nutrition Facts (per serving)
74 Calories
2g Fat
12g Carbs
2g Protein
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Nutrition Facts
Servings: 24
Amount per serving
Calories 74
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 7%
Cholesterol 13mg 4%
Sodium 107mg 5%
Total Carbohydrate 12g 4%
Dietary Fiber 1g 3%
Total Sugars 4g
Protein 2g
Vitamin C 1mg 3%
Calcium 36mg 3%
Iron 1mg 3%
Potassium 44mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Quick and easy, a blueberry scone recipe is a great way to start the morning or enjoy an afternoon treat. They're a delicious berry baked good and best when served warm and enjoyed with a cup of tea or coffee. To make them extra special, add a scone topping like low-fat lemon curd or sugar-free peach jam (both fruits are spectacular with blueberries).

The recipe makes a few changes from the average blueberry scone. Many scones use all-purpose flour alone, but that is split with an equal amount of whole-wheat flour in this recipe. It offers a nice balance because all-purpose flour creates a lighter scone than those made with whole-wheat flour alone. You'll also want to use low-fat buttermilk rather than the regular buttermilk or heavy cream commonly found in scone recipes.

Fresh blueberries are the best option for these blueberry scones. You can use frozen berries but will want to thaw and dry them completely first.

Easier than other scones, you won't need a scone pan or have to roll out the dough and cut out the circular or wedge-shaped scones. Instead, these are drop scones; much like drop cookies, you'll simply drop tablespoons of dough onto the baking sheet.

Since the recipe uses baking powder, one key to success is to work quickly. Once the baking powder is mixed with the wet ingredients, it starts working, and the scones should be in the oven as soon as possible. Preheat the oven, have your ingredients and tools on the counter and ready to go before you mix anything, and they'll be great.


  • 1 cup all-purpose flour

  • 1 cup whole-wheat flour

  • 1/3 cup sugar

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/4 teaspoon salt

  • 4 tablespoons (2 ounces) unsalted butter, cold, cut into small pieces

  • 1 large egg, lightly beaten

  • 3/4 cup low-fat buttermilk

  • 1 teaspoon pure vanilla extract

  • 1 cup blueberries

Steps to Make It

  1. Gather the ingredients.

    Low-Fat, Low-Calorie Blueberry Scones ingredients

    The Spruce / Eric Kleinberg

  2. Preheat the oven to 375 F and line a large baking sheet with a silicone mat or parchment paper

    parchment paper lined baking sheet

    The Spruce / Eric Kleinberg

  3. Combine all-purpose flour, whole-wheat flour, sugar, baking powder, baking soda, and salt in a large bowl. Cut butter into flour mixture with a pastry blender or two knives until it resembles coarse crumbs.

    flour, sugar, baking powder, baking soda, and salt in a large bowl

    The Spruce / Eric Kleinberg

  4. Add egg, buttermilk, and vanilla. Stir with a fork until a dough forms. Fold in blueberries. Drop by tablespoonfuls onto​ the prepared baking sheet.

    scones batter on a baking sheet

    The Spruce / Eric Kleinberg

  5. Bake for 12 to 14 minutes. 

    Low-Fat, Low-Calorie Blueberry Scones on a baking sheet

    The Spruce / Eric Kleinberg