Perfectly crispy on the outside and soft in the middle, these blueberry scones are made without any refined sugar for the whole family to enjoy.
It takes about 15 minutes to prepare the dough for these blueberry scones, and it’s a great opportunity to get the kids involved. It might get a little messy with the flour, but it’s a fun activity that keeps them busy while they learn along the way.
The ingredients for scones are fairly simple—flour, egg, butter, milk, and a leavening agent. Here, I’m sharing my version of blueberry scones made without refined sugar, so they can be enjoyed by little ones too.
I usually avoid adding sweeteners when baking with fruit, but blueberries can be a bit tart. To balance the flavor and bring out their natural sweetness, I like to add a little maple syrup. As an alternative, you could use honey, but NOT for kids under 12 months.
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👩🏻🍳 Why you should try my recipe
- Great for the whole family to enjoy.
- Freezable for up to 2 months.
- Perfect for breakfast, snacking or lunchboxes.
- Suitable for babies following the BLW method.
🥘 Ingredients
To make these delicious blueberry scones, we are going to use all-purpose flour, baking powder, baking soda, ground cinnamon, unsalted butter, milk, eggs, Greek yogurt, vanilla paste or extract, maple syrup and of course, blueberries.
- Butter: I’m using a cold unsalted butter. It needs to be straight out of the fridge to get that nice flaky texture that scones have.
- Cinnamon: I like to use a little bit of cinnamon that goes well with fruits, but it's optional and you could leave it out.
- Maple syrup: To add some sweetness to these blueberry scones, I'm using about a quarter cup of maple syrup. You could substitute it with honey for kids over 12 months.
For full quantities and to print the recipe, see the recipe card below.
🔪 Step-by-step Instructions
So get your ingredients ready and let's get started!
01. I add the dry ingredients to a bowl, the flour, baking powder, baking soda and ground cinnamon. I give them a whisk to combine.
02. I cut the cold butter into cubes and add it to the bowl. Using my fingertips, I rub the butter into the flour mixture.
03. We’re looking for a coarse, sandy texture. You can also achieve this using a food processor. Just add the dry ingredients and cubed butter, and pulse for a minute or two until the mixture resembles coarse sand.
04. In a second bowl, I add the wet ingredients: the egg, maple syrup, milk, yogurt, and vanilla paste. I whisk them together until well combined.
05. I add the wet ingredients to the dry mixture along with the blueberries. Using a spatula, I gently mix until everything comes together into a slightly sticky dough.
06. I sprinkle some flour on my working surface and place the dough on top. I shape it into a circle with a thickness of about 1.5 inches.
07. I cut the dough circle into 8 wedges using a dough scraper, or you can use a kitchen knife. Then I place the blueberry scones on a lined baking tray and chill them in the fridge for 10–15 minutes.
08. While the blueberry scones are chilling in the fridge, I preheat the oven to 400°F. Just before baking, I brush them with a little cold milk to help them develop a nice golden-brown color.
🍽 Serving Suggestions
You can serve these kid-friendly blueberry scones for breakfast alongside some fresh fruit and yogurt for added protein. They’re soft in the middle and easy for little hands to hold.
We also love them as a snack at home, or packing a couple to take along to the park.
🧰 Storage
If you have any leftovers of these delicious blueberry scones, store them in an airtight container for 1–2 days. You can reheat them in the microwave for a few seconds to get them warm and soft again.
They also freeze well. Place them in a freezer bag and store them in the freezer for up to 2 months.
❓ FAQ
Yes you could use frozen blueberries instead of fresh.
If you tried my blueberry scones recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
📋 Recipe
Blueberry Scones (No Refined Sugar)
Equipment
Ingredients
- 2 ¾ cups all-purpose flour (340 g), some more for working surface
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter ,cold (55 g)
- ¼ cup maple syrup
- 1 egg
- 1 teaspoon vanilla paste (or extract)
- 2 tablespoons Greek yoghurt
- ½ cup whole milk , some more for brushing the top at the end
- 1 ½ cups fresh blueberries
Instructions
- In a bowl, mix the flour, baking powder, baking soda and ground cinnamon.
- Cut the cold butter into cubes and add it to the bowl with the dry ingredients. Using your fingertips, rub the butter with the flour until you have a mixture that resembles coarse sand.
- In a second bowl, add the egg, milk, maple syrup, yogurt and vanilla paste. Mix to combine.
- Add the wet ingredients and blueberries to the bowl with the dry ingredients. Using a spatula combine until you get a lightly sticky dough.
- Sprinkle a little flour on your work surface and place the dough on top. Shape it into a circle about 1.5 inches thick. If it’s difficult to handle, add 1–2 more tablespoons of flour.
- Using a dough scraper or long knife cut the dough into 8 wedges. Place the scones on a lined baking tray and refrigerate for 10-15 minutes.
- Preheat the oven to 400℉ while the scones are resting in the fridge.
- Brush the top of the scones with some milk and bake for 20-25 minutes until golden brown.
- Let them rest for 15-20 minutes on a wire rack before serving them.
Video
Notes
- You can use fresh or frozen blueberries.
- You could use honey instead of maple syrup (NOT for babies under 12 months).
Nutrition
🥣 More to try
If you liked my no refined sugar blueberry scones, you should try some of these recipes too:
Julia Droulia
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