Blueberry-Lemon Drop Scones

Total Time
55 min
30 min
25 min
Making these scones like drop biscuits makes them quicker to get into the oven.


white all-purpose flour

1 cup(s)

white whole wheat flour

1 cup(s)

baking powder

2½ tsp

table salt

½ tsp

baking soda

¼ tsp

unsalted butter

3 Tbsp, cold

fat free skim milk

½ cup(s)


¼ cup(s), granulated

lemon zest

1 Tbsp, grated

fresh lemon juice

1 Tbsp

vanilla extract

½ tsp


1 large

fresh blueberries

1½ cup(s)

turbinado sugar

1½ Tbsp


  1. Preheat oven to 375°F. Cover a large baking sheet with parchment paper.
  2. Combine flours, baking powder, salt and baking soda in a large bowl; stir with a whisk. Cut in butter with two knives or a pastry blender until mixture resembles coarse sand; set aside.
  3. Whisk together milk, granulated sugar, lemon zest and juice, vanilla and egg in a medium bowl.
  4. Add milk mixture to flour mixture; stir until just combined. Gently fold in blueberries.
  5. Scoop and drop 1/4 c dough onto prepared pan . Repeat to make 12 even-size mounds. Sprinkle tops with turbinado sugar. Bake until well browned, 20-25 minutes. Transfer scones to a wire rack to cool completely (or serve warm).
  6. Serving size: 1 scone


Using half all-purpose flour and half whole-wheat flour is an easy way to get more fiber and nutrients in baked goods while still maintaining their tenderness.

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