You know those days? The ones where you just need a little something comforting, a little something sweet, but you’re trying to be good? Yeah, I have those *all the time*. And lately, my absolute savior has been this recipe for low fat blueberry scones. Seriously, they’re a game-changer. I’m talking tender, bursting-with-flavor scones that feel totally decadent, but without all the heavy lifting (or, you know, the guilt!). They remind me so much of the ones my Grandma used to make, except she never worried about fat content, bless her heart. These are like a brighter, lighter version, perfect with a cup of tea or even just on their own when you need a little pick-me-up. If you’ve ever felt like scones were too rich or too much work, trust me, you’ve got to try these. They’re surprisingly simple and they always, *always* hit the spot.

What are some low fat blueberry scones?

So, what exactly are we talking about when I say “low fat blueberry scones”? Think of them as the lighter, airier cousins of your traditional, butter-laden scones. Instead of relying on heaps of butter for richness, we’re using a few clever tricks to get that same tender crumb and satisfying texture. We’re talking about using ingredients like Greek Yogurt or low-fat buttermilk, which add moisture and a lovely tang without the same fat content. And of course, we’ve got those glorious blueberries, plump and juicy, scattered throughout. They’re essentially delightful little breakfast pastries or tea-time treats that are a bit kinder to your waistline. It’s the essence of a scone – slightly crumbly edges, a soft interior, and a delightful sweetness – but with a thoughtful adjustment that makes them feel lighter and brighter. They’re not trying to be something they’re not; they’re just wonderfully themselves, perfect for those moments when you want indulgence without the overwhelm.

Why you’ll love this recipe?

Oh, where do I even begin with why I’m completely obsessed with these low fat blueberry scones? First off, the flavor is just out of this world. You get that subtle sweetness from the scone itself, but then you hit a pocket of warm, bursting blueberry, and it’s pure bliss. It’s not an overwhelming sweetness, just a gentle, delightful dance of flavors. And the texture! They are so wonderfully tender and moist, with just the right amount of crumb. It’s that perfect bite that makes you close your eyes for a second. What I truly adore, though, is how surprisingly simple they are. You don’t need any fancy equipment or a culinary degree. Most of the ingredients are probably already in your pantry. I’ve made these on a super busy Tuesday morning and had them ready to go before anyone even finished their cereal. They’re incredibly cost-effective too; the ingredients are basic and budget-friendly, making them an easy win for a crowd or just for yourself. And the versatility? Amazing! They’re fantastic as is, but you can easily tweak the glaze or add a hint of lemon zest to the batter for a different twist. They’re the perfect companion to a steaming mug of coffee on a chilly morning, a delightful addition to a weekend brunch spread, or even a surprisingly satisfying afternoon treat. Honestly, what I love most about these is that they prove you don’t need to sacrifice flavor or satisfaction to make a lighter choice. They’re a little slice of happiness that feels both indulgent and responsible, and that’s a combination I can always get behind!

How do I make low fat blueberry scones?

Quick Overview

Whipping up these beauties is a breeze! Essentially, we’re making a simple scone dough, folding in juicy blueberries, shaping them into wedges, and baking them until golden. The magic happens with a few key ingredient swaps that keep things light but incredibly delicious. You’ll mix your dry ingredients, then your wet, gently combine them, add the blueberries, shape, and bake. It’s a straightforward process that yields incredibly rewarding results, proving that lightened-up baking can be just as delightful, if not more so!

Ingredients

For the Main Batter:
2 cups all-purpose flour (or a 1:1 gluten-free blend for GF, but I haven’t tested this extensively, so be aware texture might shift slightly)
1/3 cup granulated sugar (you can reduce this to 1/4 cup if you prefer them less sweet)
2 teaspoons baking powder (make sure it’s fresh! This is key for lift!)
1/2 teaspoon salt
1/4 cup unsalted butter, very cold and cut into small cubes (the cold is important for flaky layers!)
1/2 cup plain non-fat Greek yogurt (this is our secret weapon for moisture and tenderness without excess fat!)
1/2 cup low-fat buttermilk (or you can use regular milk with 1/2 tablespoon of lemon juice or vinegar added, let it sit for 5 minutes to “curdle” slightly)

For the Filling:
1 1/2 cups fresh or frozen blueberries (if using frozen, don’t thaw them! This prevents them from bleeding too much)
1 tablespoon all-purpose flour (helps coat the blueberries and prevent sogginess)
1 tablespoon granulated sugar (optional, but nice for an extra little burst)

For the Glaze:
1 cup powdered sugar (sifted if you want it super smooth)
2-3 tablespoons low-fat milk or lemon juice (lemon juice adds a lovely zing that pairs beautifully with blueberries!)
1/4 teaspoon vanilla extract (optional, but always a good idea)

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, get your oven preheating to a nice 400°F (200°C). While it’s heating up, line a baking sheet with parchment paper. This is my absolute favorite trick – it makes cleanup a dream and ensures your scones don’t stick. You want them to lift right off!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together your flour, sugar, baking powder, and salt. Give it a good whisk to make sure everything is evenly distributed. This ensures every bite has the right balance of sweetness and leavening. Then, add your cold, cubed butter. Now, here’s a crucial step: use a pastry blender, your fingertips, or even two knives to cut the butter into the dry ingredients until it resembles coarse crumbs with some pea-sized pieces of butter still visible. Those little butter bits are what create those lovely flaky layers as they melt in the oven.

Step 3: Mix Wet Ingredients

In a separate medium bowl, whisk together the Greek yogurt and the low-fat buttermilk until smooth. This creates our liquid base. The yogurt adds a wonderful richness and tang, while the buttermilk contributes to tenderness. Make sure they’re well combined before moving on.

Step 4: Combine

Now, pour the wet ingredients into the bowl with the dry ingredients and butter mixture. Use a fork or a spatula to gently mix everything together. Don’t overmix! We’re looking for just enough to bring the dough together. It will be a bit shaggy and may still have a few dry bits – that’s perfectly fine. Overmixing develops the gluten too much, which can lead to tough scones, and we definitely don’t want that. Just mix until it *barely* comes together.

Step 5: Prepare Filling

In a small bowl, gently toss your blueberries with the 1 tablespoon of flour and the optional 1 tablespoon of sugar. The flour helps absorb some of the juice from the berries, which stops your scones from getting too soggy. It’s a little trick that makes a big difference, especially if you’re using frozen berries.

Step 6: Layer & Swirl

Turn the shaggy dough out onto a lightly floured surface. Gently pat it into a rough rectangle, about 3/4 inch thick. Now, carefully sprinkle the floured blueberries evenly over the dough. Then, gently fold the dough over itself a couple of times, or you can sort of pat and fold to create layers. This helps distribute the blueberries throughout without crushing them too much. You want little pockets of berry goodness. Finally, gently pat the dough into a round disc, about 3/4 to 1 inch thick.

Step 7: Bake

Using a sharp knife or a bench scraper, cut the disc into 6 or 8 wedges, just like you would cut a pizza. Carefully transfer the wedges to your prepared baking sheet, leaving a little space between them. Pop them into your preheated oven and bake for 18-22 minutes, or until they’re beautifully golden brown on top and a toothpick inserted into the center comes out clean (or with just a few moist crumbs, but no wet batter).

Step 8: Cool & Glaze

Once they’re baked to perfection, remove the scones from the baking sheet and place them on a wire rack to cool completely. This is important! If you try to glaze them while they’re warm, the glaze will just melt right off. While they’re cooling, whisk together your powdered sugar, milk or lemon juice, and vanilla extract until you have a smooth, pourable glaze. You want it thick enough to coat, but thin enough to drizzle. If it’s too thick, add a tiny bit more liquid; if it’s too thin, add a bit more powdered sugar.

Step 9: Slice & Serve

Once your scones are totally cool, it’s time for the best part! Drizzle that lovely glaze over the top. You can be artistic or just go for a rustic drizzle – either way, it’s delicious. Let the glaze set for a few minutes, then enjoy! These are best enjoyed the same day they’re made, but they’re still pretty darn good the next day too.

What to Serve It With

These low fat blueberry scones are so wonderfully versatile, you can truly enjoy them any time of day and with almost anything! For a simple, satisfying breakfast, they’re absolutely divine alongside a strong cup of coffee or a steaming mug of Earl Grey tea. I love them just as they are, maybe with a tiny dollop of plain Greek yogurt on the side if I’m feeling fancy. For a more elaborate weekend brunch, they make a fantastic addition to a buffet. Imagine them nestled amongst fresh fruit salad, mini quiches, and maybe some scrambled eggs. They add that touch of sweetness and homemade charm that everyone loves. For dessert, they can be surprisingly delightful! Serve them warm (gently reheated, of course) with a scoop of good quality vanilla bean Ice Cream or a light berry compote. It’s a lighter take on a sweet treat that still feels incredibly indulgent. And for those cozy afternoon snack attacks? These are perfect. Pair them with a glass of cold milk, or maybe a soothing herbal tea. My kids often grab one for an after-school snack, and they usually disappear in minutes. One of my favorite family traditions is to have these on a lazy Sunday morning, all warm from the oven, with a big pot of coffee and everyone just relaxing. It’s simple, but it’s so special.

Top Tips for Perfecting Your Low Fat Blueberry Scones

I’ve made these low fat blueberry scones more times than I can count, and I’ve learned a few tricks along the way that really make a difference. First, when it comes to the blueberries, if you’re using fresh ones, give them a very gentle rinse and pat them completely dry. If they’re wet, they’ll release too much moisture into the dough. For frozen blueberries, my Absolute Best advice is to toss them in that tablespoon of flour *without thawing them*. This is non-negotiable for me if I use frozen; it creates a barrier and stops them from turning your scones into a purple mess. Regarding mixing, remember the mantra: gentle is key! Overmixing is the enemy of tender scones. You want to mix just until the dough *barely* comes together. A shaggy dough is a happy dough! When you’re patting out the dough, don’t get too fussy. It’s meant to be rustic. Just gently pat it into a disc about 3/4 to 1 inch thick. Thicker scones mean more surface area for that delicious glaze! For ingredient swaps, I’ve experimented a bit. If you don’t have buttermilk, the milk and vinegar/lemon juice trick works like a charm. I’ve also tried using plain low-fat yogurt instead of Greek yogurt, and while it works, the Greek yogurt gives a slightly richer texture and tang that I really prefer. If you want a little extra brightness, adding a teaspoon of lemon zest to the dry ingredients before you mix them is wonderful with blueberries. For baking, I always place my baking sheet on the middle rack of the oven. This ensures even heat distribution. If your oven tends to run hot, you might want to check them a minute or two earlier. A golden-brown top and a tester coming out clean are your best indicators of doneness. Finally, the glaze! Don’t be afraid to adjust the consistency. If you want a thicker, more decorative glaze, add less liquid. If you prefer a thinner, more drizzly glaze, add a touch more milk or lemon juice. The lemon juice in the glaze is my personal favorite; it cuts through the sweetness and really makes the blueberry flavor pop.

Storing and Reheating Tips

These low fat blueberry scones are definitely best enjoyed the day they’re baked, fresh from the oven is pure magic! However, they store surprisingly well for a few days. At room temperature, I usually keep them in an airtight container or a loosely sealed plastic bag on the counter. They’ll stay pretty fresh for about 2-3 days this way. If it’s really warm in your house, or if you’ve glazed them, I’d err on the side of caution and only keep them out for a day. For longer storage, the refrigerator is your friend. Wrap them well in plastic wrap, or place them in an airtight container, and they should keep for up to 5 days. Honestly, I find the texture can get a *tiny* bit drier in the fridge, but it’s still good, especially if you plan on reheating them. My favorite way to reheat them is to pop them in a toaster oven or a conventional oven at around 300°F (150°C) for about 5-7 minutes. This brings back that lovely crispness to the edges and warms them through beautifully. If you want to freeze them, this recipe freezes quite well! I like to bake them, let them cool completely, and then wrap them individually in plastic wrap, followed by a layer of aluminum foil or placing them in a freezer-safe bag. They’ll keep in the freezer for up to 2-3 months. When you’re ready to enjoy them from frozen, you can either let them thaw on the counter for a couple of hours, or reheat them directly from frozen in a toaster oven or oven for a bit longer than you would for already-baked scones. Regarding the glaze: I always recommend glazing them *after* they’ve cooled and just before serving if you plan on eating them that day. If you’re storing them for longer, it’s often best to store the un-glazed scones and add the glaze fresh when you’re ready to eat them, especially if you’re reheating. This prevents the glaze from getting sticky or melting off during storage or reheating.

Frequently Asked Questions

Can I make this gluten-free?

Yes, you absolutely can! I’ve had good success using a good quality 1:1 gluten-free baking blend in place of the all-purpose flour. You might need to adjust the liquid slightly, as gluten-free flours can absorb moisture differently, so start with the recommended amount and add a touch more if the dough seems too dry. The texture might be a *little* different – perhaps a bit more tender or crumbly – but it will still be delicious. Just be sure your blend contains xanthan gum, or you may need to add a small amount.

Do I need to peel the zucchini?

Wait, zucchini? Oh, my apologies! I think you might be thinking of a different recipe. These are my *low fat blueberry scones*, and there’s no zucchini involved at all! My mistake for the confusion. For these scones, we’re just focusing on the lovely flour, butter, Greek yogurt, buttermilk, and of course, those beautiful blueberries!

Can I make this as muffins instead?

You certainly can! The batter is very similar to a muffin batter. You’ll want to divide the dough evenly among about 10-12 muffin cups lined with paper liners. You might need to adjust the baking time slightly, probably around 18-22 minutes, but keep an eye on them. They won’t have the same traditional scone shape, of course, but they’ll still be delicious, moist, and packed with blueberries. Just make sure you don’t overfill the muffin cups!

How can I adjust the sweetness level?

It’s super easy to adjust the sweetness! In the main batter, I use 1/3 cup of sugar, but if you prefer them less sweet, feel free to reduce that to 1/4 cup. You can also omit the extra tablespoon of sugar in the blueberry filling if you like. For the glaze, you can control the sweetness by how much powdered sugar you use or by using lemon juice, which adds tartness that balances the sugar. Some people also like to add a touch of honey or maple syrup to the glaze for a different flavor profile, but remember these add natural sugars.

What can I use instead of the glaze?

Oh, if you’re not a glaze person, or want a simpler finish, you have lots of options! You can simply dust the cooled scones with a little bit of powdered sugar through a fine-mesh sieve for a delicate touch. Another great option is a sprinkle of coarse sugar (like turbinado or demerara) on top before baking for a bit of sparkle and crunch. If you want something more substantial, a light brushing of melted butter or even a thin layer of good quality jam on the side when serving works beautifully too.

Final Thoughts

So there you have it – my absolute favorite low fat blueberry scones! I really hope you give them a try. They’re proof that you can have all the deliciousness of a classic scone without all the heaviness. The way the blueberries burst and the tender crumb come together is just pure comfort food magic. I honestly find myself reaching for this recipe whenever I need a little bright spot in my day, whether it’s a quick breakfast on the go or a sweet treat with my afternoon tea. They’re simple, satisfying, and always a hit with everyone who tries them. If you love this recipe, you might also enjoy my lightened-up lemon poppy seed muffins or my easy no-bake berry parfait for more feel-good treats. I can’t wait to hear what you think, and I’d absolutely love to see how your scones turn out! Please feel free to leave a comment below or share your own tips and variations. Happy baking, everyone!

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