Blueberry scones are a delicious pastry that are perfect for breakfast or a midday snack. The scones are made with a buttery, crumbly dough that is studded with juicy, plump blueberries.
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.
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Why You Will Like This Recipe
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.
If you like WW breakfast recipes please try Caramel Free Cinnamon Rolls, Air Fryer Egg Cups, or Freezer Breakfast Sandwiches 3 Points.
Ingredients Needed
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!
- Sugar - Or regular granulated sugar, I do not use sugar substitutes in any of my recipes but if you know the conversions feel free to do so
- 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!
- See the recipe card below for a full list of ingredients and measurements.
How to make Blueberry Scones
Step 1: Preheat oven to 400ºF. Line a baking sheet with parchment paper.
Step 2: In a large bowl, whisk together flour, sugar, baking powder and salt.
Step 3: Mix in butter until mixture is the size of fine crumbs. Stir in buttermilk and then stir in berries.
Step 4: Shape dough into 1 7-inch circle on a prepared baking sheet. Cut each circle into 8 wedges and coat with cooking spray.
Recipe Tip: You can also whisk together an egg to make an egg wash. Then brush it on top of the scones. This part is optional.
Bake until cooked through and golden, about 20 minutes. Yields one wedge per serving. Makes 8 scones.
Best Baking Tips
- Room temperature butter is key, let it sit out on the counter for a couple of hours before baking.
- Read the recipe over a few times before baking or look up videos to see how it’s done properly.
- Get an Oven Thermometer - Not every oven is the same. Keep an oven thermometer inside to make sure the oven is at the proper temperature. Wondering why your cookies or baked goods didn’t get done? This might be the reason why.
- Don’t peek at whatever is baking in the oven! This lets out warm air.
- Always combine the wet ingredients together in a separate bowl and the dry ingredients in another bowl. Slowly incorporate them together.
- Have any more baking tips? Let me know in the comments below.
Recipe FAQs
Nutrition info is calculated with the zero point food included in the recipe. If you’re using the nutrition info to figure out points it might not be the same as what the points are listed in the notes section. I use the recipe builder to calculate points. Myfitness pal for nutrition info.
This could be quite a number of reasons and here are a few that I have come across.
Number of servings
Different brand used
Low-Fat vs Fat-Free ingredients
Using the nutrition info calculator instead of the recipe builder
The points for the recipe will always be listed in the Notes section of the recipe.
More Recipes To Try
If you tried this Weight Watchers Blueberry Scones or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries
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Weight Watchers Blueberry Scones
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 10 min
- Yield: 8 1x
- Category: Easy
- Method: Oven
- Cuisine: American
Description
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.
Ingredients
- 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
Instructions
- 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.
Notes
My WW Personal Points: 7 Click here to see in recipe builder (will have to log in)
Nutrition
- Serving Size: 1 scone
- Calories: 121
- Fat: 2.3g
- Carbohydrates: 22.1g
- Fiber: 0.9g
- Protein: 2.9g
Michelle says
Made them exactly as directed... they are amazing! Thanks for sharing!
Amber C says
I made these today and they were delicious. I added an extra tablespoon of butter because it wasn't mixing well in my food processor and i substituted whipping cream for buttermilk since I didn't have it on hand. I mixed frozen blueberries and cherries and baked in a cast iron corn bread pan. Finished with a drizzle of honey. Delicious.
Jenna says
Yes, depending on what you are using to make the scones (I used a food processor) You can start off with the amount of liquid it calls for but stop once the dough comes together. You might not need it all. 🙂
Jenna says
The dough was a little bit moist when I made these too. I just floured the surface of the dough and didn't add anything to the mixture itself, and that worked.
Katelin says
When I tried to make these, and the shortcakes on your website, they were way too moist to do anything with. I had to add another 1/2-1 cup of flour to make it workable which effects the POINTS value, and even then it was still extremely moist. Can I reduce the buttermilk?
Jenna says
Yeah you can do that. When you shape the scones into a round shape, that is when I would saran wrap them and wrap them in plastic. Then in the morning you can cut them into equal parts and bake them off.
Miranda says
Can you mix up the dough the night before and bake it the next day? I want to take these to work and make them as fresh as I can.
Danielle says
Has anyone tried using yogurt instead of buttermilk? I make a scone recipe where I mix 1/2 C of milk with 1/2 C of greek yogurt. Super moist, which isn't common with scones. The original recipe called for almond milk but I do not drink that.
Jenna says
Thanks!
Christine@ Apple of My Eye says
These look absolutely delicious! I love when you get big fat blueberries and a beautiful golden brown toasty-ness to baked goods. Great photos as well!