Photo of Blueberry-lemon drop scones by WW

Blueberry-lemon drop scones

Total Time
55 min
30 min
25 min
Scones are a Scottish quick bread similar to, but drier than, our American biscuits. They are traditionally made from oats and are cut into triangles before cooking on a griddle. Borrowing the technique used for classic drop biscuits gets these freeform scones from batter to baked much quicker than traditional recipes. 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. Try this recipe with pitted, halved cherries or fresh raspberries too.


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 egg(s)


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