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.
Pro Tips for Blueberry Scones
- Don't overmix the dough. Stir just until the ingredients come together to avoid dense, tough scones.
- If using frozen blueberries, add them straight from the freezer so they don't bleed as much into the dough.
- Lightly flour your work surface and hands when shaping the dough, but avoid adding too much extra flour.
- For tall, bakery-style scones, shape the dough into a thick round before cutting it into wedges.
- Chill the shaped scones for 15 to 20 minutes before baking for an even better rise.
- Brush the tops with a little heavy cream before baking for a beautiful golden finish.
- Let the scones cool slightly before adding a glaze so it doesn't completely melt into the warm scones.
Serving Suggestions
Blueberry Scones are delicious served warm with butter, lemon curd, or blueberry jam. They're perfect alongside coffee or tea for breakfast or an afternoon snack.
For a bakery-style presentation, drizzle the cooled scones with a simple vanilla or lemon glaze. Fresh blueberries and a little powdered sugar also make a pretty finishing touch.
Storage and Freezing
Store leftover blueberry scones in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days, although they are best enjoyed fresh.
To freeze baked scones, allow them to cool completely and place them in a freezer-safe container or bag. Freeze for up to 3 months. Thaw at room temperature and warm them in the oven or air fryer before serving.
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
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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
judith buxton says
I'm confused about this recipe. In the directions, it says to shape the dough into two 7-9nch circles and to cut each circle into 8 pieces. However, at the top of the recipe, it says the yield is 8 pieces. What am I misreading?
Jenna says
If you cut the scones into 6 wedges you get 8 points. 8 scones would be 6 points! Thanks.
Jack says
I am a member of WW currently following Blue. I put your recipe through the “Create Recipe” section on the WW site exactly as written above to verify points calculation. WW’s recipe calculator indicates these scones are 8 points each.
Trista says
Tasty! We added vanilla extract and lemon zest!
Jenna says
You didn't cook it long enough.
Maggie wilcox says
Texture was off, gummy.
StaceyE says
Tasty recipe, but the proportions seem way off. My dough looked more like cake batter until I added another 3/4 cup of flour. Sprinkled tops with cinnamon and turbinado sugar.
Jenna says
Thank you Maddy!
Maddy says
Thought it may be helpful I calculated the freestyle points it's 5 points.
Jamie says
What are the points w smart points ?