Small-Batch Blueberry Scones

5 Highlight Notes for This Recipe -

1. Small batch with a serving size of 4—keeping moderation and mindful eating in focus!

2. Rich in antioxidants, fiber, protein, Vitamin K, Vitamin C, and balanced carbohydrates.

3. Lower fat content than traditional scones, thanks to a combo of Greek yogurt and unsalted butter.

4. No added refined sugars—only natural sweetness from honey, which is rich in antioxidants!

5. A healthier, tastier treat that’s more nutrient-dense and still satisfies all those sweet-tooth cravings!

I love blueberries! These small but mighty fruits are bright, tangy, sweet, and slightly acidic. They’re rich in Vitamin K and made up of about 85% water, which helps their naturally occurring fiber work beautifully in balance with the body. Berries are also packed with antioxidants and Vitamin C to support the immune system! And on top of all that, blueberries are true brain food—supporting healthy longevity throughout life when enjoyed in moderation and balanced with other foods in a thoughtful way.

When I went to create this recipe, I really wanted something tasty, a little sweet, but of course on the healthier side. Think: scones with less butter and lower fat, but still flaky, delicious, and bright—with blueberry nutrients all the way through (aka why we add that unique blueberry powder). I wanted something that screamed spring and showcased one of the healthiest seasonal berries—blueberries!

Growing up, I remember making, eating, and loving blueberry muffins and bagels - which I still do. There’s just something about them—they’re comforting, not too heavy, and have that bright pop from blueberry pieces that burst with flavor in every bite. They’re never overly sweet either, thanks to the perfect balance of sweet and sour. So, I wanted to recreate a favorite—scones—with more blueberry than any other scone recipe has ever imagined. And I wanted to do it with Greek yogurt for extra protein, calcium, and Vitamin D, while still adding the right amount of richness and creaminess—without loads and loads of butter (and to be precise, I cut the butter right in half… you’re all welcome).

This recipe is simple and made with moderation in mind. Small batches are a pathway to happier, healthier eating. It’s health-focused, packed with blueberries, smart dairy-rich yogurt, and naturally sweetened with honey instead of sugar. Plus, the extra pop of almond flavor from natural almond extract and almond flour adds a fun twist to a healthy classic—one that I hope becomes a new favorite!

Recipe Health Notes

• Sweetened Naturally
  Like most of my recipes (if you haven’t noticed 😉), these scones are made healthier by using honey as a natural sweetener instead of highly processed sugar. This creates a more balanced bite—just sweet enough, thanks to the honey and the natural sweetness of the blueberries.

• Vitamin-Focused
  These scones are packed with whole ingredients, with nutrients practically oozing out of them. Blueberries provide Vitamin K (for strong, healthy bones), Vitamin C (for immune support), and plant-based fiber (to help the body process food more efficiently). Almond flour adds Vitamin E (for healthy skin and cells) along with healthy fats that support sustained energy and nutrient absorption.

• Fiber-Forward
  While these scones use all-purpose flour, the addition of fiber-rich blueberries (both whole and powdered) and almond flour means this recipe is created with gut health in mind.

• Protein-Rich
  Between the non-fat Greek yogurt, eggs, and the conscious amount of unsalted butter, this recipe provides a solid balance of dairy- and animal-based protein for muscle repair and overall satisfaction.

• Quantity & Moderation
  I love creating recipes with smart serving sizes. One of the biggest issues with obesity in our society is overeating and the belief that we need to overconsume to feel satisfied. In reality, it’s about moderation—focusing on nutrient-dense, naturally occurring foods. That starts with healthy recipes made in the right amounts: no empty calories, no ultra-processed overload—just wholesome food that truly nourishes your physically and mental - packed with the right calories, fats, protein, fiber, and nutrients that fuels the body properly all day long.

  Key Nutrients Highlights

  • Vitamin C: from blueberries (immune support)

  • Vitamin K: from blueberries (bone health)

  • Calcium: from Greek yogurt (bone + muscle function)

  • Vitamin D: small amount from dairy + egg

  • Vitamin E: from almond flour (skin + cell health)

  • Antioxidants: high, thanks to freeze-dried blueberries and blueberry powder

  • Potassium: from blueberries and dairy

Ingredients/ Products I Like to Use

(Linked so you can make these scones even easier!)

• Freeze-Dried Blueberries
  These whole berries are perfect as a mix-in for these scones. I love the Target ones, but you can find them at most grocery stores or online.

• Freeze-Dried Blueberry Powder
  This is a bit of a secret ingredient. It’s incredibly nutrient-dense, adds gorgeous color, and is essential for a truly blueberry-forward flavor. You can also make your own by grinding dried blueberries in a coffee grinder!

• Almond Flour
  Another secret ingredient for added nutrients, plus a slightly nutty texture and flavor. It pairs beautifully with almond extract and makes these scones extra exciting and tasty.

• Non-Fat Plain Greek Yogurt
  Greek yogurt adds richness without all the extra saturated fat that the body doesn’t need. It’s packed with protein, calcium, and Vitamin D, making it a smart ingredient that boosts both flavor and nourishment. The non-fat version creates the perfect balance alongside the unsalted butter—leaving you satisfied, I promise!

• Pure Almond Extract
  Almond extract adds a warm, distinct flavor wherever it’s used. Choosing a natural extract really makes a difference. It’s essential for bringing that fun, almondy twist to these blueberry scones—and trust me, they’re crave-worthy after just one bite.

Ingredients

Dry Ingredients

• All-purpose flour

• Almond flour

• Freeze-dried blueberry powder (store-bought, or emulsify your own)

• Baking powder

• Baking soda

• Sea salt

Wet Ingredients

• Unsalted butter, cold and cut into small pieces

• Non-fat plain Greek yogurt

• Honey

• Pure almond extract

• Egg
  

Mix-Ins

• Whole freeze-dried blueberries or fresh blueberries
  

Egg Wash

• Egg

• Cold milk

Greek Yogurt Drizzle (optional)

• Non-fat plain Greek yogurt

• Honey

• Milk

How to Make These Blueberry Scones

Step 1: Prep the Oven
Start by preheating your oven to 425°F. Line a baking sheet with parchment paper and set it aside. This ensures the scones bake evenly and don’t stick.

Step 2: Mix the Dry Ingredients
In a large bowl, combine the all-purpose flour, almond flour, blueberry powder, baking powder, baking soda, and sea salt. Whisk everything together until evenly mixed and well combined.

Step 3: Cut in the Butter
Add the cold butter, cut into small pieces, to the center of the dry ingredients. Using your fingers, a fork, or a pastry cutter, quickly work the butter into the flour mixture. You’re looking for a coarse, crumbly texture with pea-sized pieces of butter throughout. This is what gives the scones their flaky texture. Once finished, place the bowl in the freezer while you prepare the wet ingredients.

Step 4: Combine the Wet Ingredients
In a medium bowl, whisk together the Greek yogurt, honey, milk, almond extract, and egg until smooth and fully combined.

Step 5: Bring the Dough Together
Remove the dry ingredients from the freezer and pour the wet mixture over them. Add the freeze-dried blueberries. Using a large fork or spatula, gently mix until just combined. The dough will look slightly shaggy—this is exactly what you want. Be careful not to overmix, as this can lead to dense or tough scones.

Step 6: Shape the Dough
Turn the dough out onto a clean counter and gently knead it a few times until it comes together more cohesively. Shape it into a roughly 4-inch circular disc. If the dough feels too wet, lightly dust with flour. If it feels too dry, add 1–2 tablespoons of milk until it reaches the right consistency.

Step 7: Cut and Space the Scones
Transfer the disc to the prepared baking sheet. Carefully cut it into four equal pieces, then gently pull the pieces apart, leaving about 2 inches of space between each one.

Step 8: Egg Wash for a Golden Finish
In a small bowl, whisk together the egg and cold milk. Using a pastry brush, lightly brush the tops of each scone. This helps create that beautiful golden-brown finish.

Step 9: Bake
Place the baking sheet in the oven and bake for 13–16 minutes, or until the scones are golden brown and set. Remove from the oven and allow them to cool slightly.

Step 10: Make the Greek Yogurt Drizzle
While the scones cool, whisk together the Greek yogurt, milk, and honey in a small bowl until you reach a thin, drizzleable consistency. Once the scones are just slightly warm, drizzle the yogurt glaze over the top and enjoy.