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Blueberry Yogurt Scones

Blueberry Yogurt Scones

Healthy scones with blueberry and yogurt for tea time.
Course Snack
Cuisine American
Keyword blueberry
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 people
Calories 170kcal


  • Oven


  • 50 g All-purpose flour
  • 50 g Oatmeal flour
  • 150 g Whole wheat flour
  • 50 g Honey/maple syrup
  • 5 g Baking powder
  • 5 g Baking soda
  • 1 tbsp Vanilla extract
  • 2 g Salt
  • 5 tbsp Plain yogurt
  • 2 tbsp Coconut oil
  • 1 Egg
  • 80 g Blueberries
  • 4 g Orange zest
  • 3 g Cinnamon powder


  • Preheat oven to 180°C
  • In a large bowl, whisk the flour, baking soda, baking powder and salt together
  • In a separate bowl, add yogurt, vanilla, coconut oil, maple syrup and egg whites. Mix until well combined.
  • Then, pour into the bowl with dry ingredients and stir until just moist. Mixture should be crumbly.
  • Gently fold in blueberries
  • Place the dough onto a lightly floured surface and knead
  • Form dough into a 6-inch circle and place on parchment paper coated with coconut oil. Score the circle into 6 wedges.
  • Brush the top of the circle with coconut oil and honey
  • Sprinkle some cinnamon powder on top
  • Bake in the oven for 15-20 minutes or until the top is golden brown