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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