I’ve been trying to include a list of substitutes that you can use if you don’t have a certain ingredient or other flavors you can try. Fresh fruit or frozen fruit will help keep the scones lower points. Adding any kind of dried fruit or chocolate will make the points skyrocket so I do not recommend adding those.
Scones are a difficult food to “lower the points” because they’re mostly made of flour and butter. Just a reminder that it is OK to have these things on WW just have common sense about it and not eat an entire batch of scones all in one day! Store them in airtight containers to keep them fresh longer.
Here is the basic rundown of what is needed for this dish. I’ve also included substitutes that can be used if you do not have any of these items.
Flour - Self Rising flour can be subbed out for all-purpose flour. Just leave out the baking powder since it is already in self-rising flour!
Blueberries - If you don’t like blueberries try strawberries, blackberries, or chocolate chips.
Butter - If you can find light butter that is ok to use as well.
Buttermilk - Don’t have buttermilk? Add some lemon juice to the milk and let the milk sit for a while. Easy buttermilk!
How to make Blueberry Scones
Preheat oven to 400ºF. Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder and salt. Mix in butter until mixture is the size of fine crumbs. Stir in buttermilk and then stir in berries.
Shape dough into 1 7-inch circle on a prepared baking sheet. Cut each circle into 8 wedges and coat with cooking spray.
Bake until cooked through and golden, about 20 minutes. Yields one wedge per serving. Makes 8 scones.
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- 2 cups all-purpose flour
- 3 Tbsp sugar
- 1 Tbsp baking powder
- ½ tsp table salt
- 2 Tbsp regular butter, chilled and cut into small pieces
- 1 cup low-fat buttermilk
- 1 cup of fresh bllueberries
- Preheat oven to 400ºF. Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder and salt. Mix in butter until mixture is size of fine crumbs. Stir in buttermilk and then stir in berries.
- Shape dough into 1 7 -inch circle on prepared baking sheet. Cut each circle into 8 wedges and coat with cooking spray.
- Bake until cooked through and golden, about 20 minutes. Yields one wedge per serving.
Points Plus: 3
myWW points: Blue 6; Green 6; Purple 6
My WW Personal Points: 7 Click here to see in recipe builder (will have to log in)
- Serving Size: 1 scone
- Calories: 121
- Fat: 2.3g
- Carbohydrates: 22.1g
- Fiber: 0.9g
- Protein: 2.9g
I am not affiliated with WW formerly known as Weight Watchers in any way. I am just a member who likes to create WW recipes and share them with everyone. Freestyle is the name of the current program of WW and smart points are calculated for the recipes. Some blogs list them as freestyle smart points and some list them as smart points. There is no difference between the 2.
How is this a WW recipe?
On WW there is no food off-limits and everything is on the table. That is why I love this program so much. So, Let’s stop telling ourselves that we can’t eat certain foods. That’s not true. We can eat them, but sometimes we choose not to eat them.
How does Weight Watchers work?
Each recipe or food has a Smart Points value. This is calculated using calories, saturated fat, protein, and sugar. It is best to stay away from foods that are loaded with saturated fat and sugar on the plan because those foods are higher in points. When you register with Weight Watchers you are given a daily set of points to target based on your age, gender, height, and activity level. Think of it as an easier way to track your macros.