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–+ servings
Blueberry scones on parchment paper with blueberries between them.

Blueberry Scones (No Refined Sugar)

Julia Droulia
These blueberry scones are perfect for breakfast, as a snack, or packed into lunchboxes. Made with just a few pantry staples and no refined white sugar, they’re a great option for babies and little ones of all ages. Enjoy!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Snack
Suitable for 6+ months
Servings 8 scones
Calories 322 kcal

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

Serving: 1sconeCalories: 322kcalCarbohydrates: 45gProtein: 6gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 52mgSodium: 178mgPotassium: 123mgFiber: 2gSugar: 10g
Keyword blueberry snacks, no refined sugar cakes, scones
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