Healthy Blueberry Scones

Healthy Blueberry Scones

Beautifully soft and with just the right amount of sweetness, these scones are so delicious, it will be so hard to stop at just one!

I’ve included a variation for gluten-free scones as well, you can make a simple switch to gluten-free flour and still enjoy these!

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 10
Dietary preferences: Gluten-free option, Vegetarian


  • 300g wholemeal self-raising flour or gluten-free self-raising flour
  • pinch of sea salt
  • 1 tsp vanilla extract
  • 125ml reduced fat milk or dairy-free milk of choice, plus extra to glaze
  • 2 tbsp olive oil
  • 1 tsp lemon zest
  • 2 tbsp pure maple syrup (optional)
  • 50g frozen blueberries


  1. Preheat oven to 180°C (356°F) and line a baking tray with baking paper.
  2. Place the flour and sea salt in a large bowl and stir until well combined.
  3. Add the vanilla extract, milk, olive oil, lemon zest and maple syrup, if using, and mix for 1-2 minutes or until a soft dough forms. Gently fold in the blueberries. Use your hands to press the dough into a ball.
  4. Place the dough on a floured flat surface and roll out evenly with a rolling pin. The dough should be about 3 - 4 cm (1.5 - 2 inches) thick.
  5. Use a round cookie or scone cutter to make scone shapes out of the dough and place them on the baking tray, leaving a little space in between to allow the scones to expand. Brush each scone with extra milk to glaze.
  6. Bake in the oven for 20-25 minutes or until golden brown.


Suggested topping: Blueberry Compote

  • 90g fresh blueberries
  • ½ tbsp honey
  • ½ tsp vanilla extract
  • Method:

    1. To make the compote, heat a small saucepan over low heat. Add the blueberries, honey, vanilla and one tablespoon of water and cook for 10-15 minutes until the blueberries are soft and syrupy, stirring occasionally.

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