Healthy Glazed Lemon-Blueberry Scones

September 13, 2009 by Ali


Ah…scones. :) So delightful. So delicious. So versatile. And more often than not…so unhealthy!!

Oh my word. I was browsing around online for scone recipes this week, and was shocked by how much cream, butter, sugar, and all-purpose flour usually go into these seemingly nutritious little guys! For years, I’d always assumed that since scones are often slightly bland that they were healthy. (And a quick poll of my friends revealed similar guesses!) But heavens, no. It seems that most recipes pack more calories/fat than regular cookies or cupcakes.

Thus, I went on a mission to create a healthier alternative. Thankfully, I didn’t have to look long, and randomly stumbled across this recipe for blueberry whole-wheat and olive oil scones. Added in some lemon for extra zing (love any lemon+blueberry combination!), and then proceeded to make is slightly less healthy by adding a simple glaze. But they were delightful! The texture was great, they were full of flavor, and best of all — they make a deliciously healthy breakfast!

I may or may not have already made two batches… :)


Healthy Glazed Lemon-Blueberry Scones

Total Time: 40 minutes

Yield: 8 scones


  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 Tbsp. sugar (optional)
  • 1 Tbsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 Tbsp. lemon zest
  • 1/4 cup butter, chilled and cut into pieces
  • 1/4 cup olive or canola oil
  • 3/4 cup milk or buttermilk
  • 1 cup fresh or frozen berries (don’t thaw them)
  • 2 Tbsp. lemon juice
  • 1 cup powdered sugar


Preheat oven to 400°F. Spray a baking sheet with nonstick spray.

Put the flours, sugar, baking powder, baking soda, salt and lemon zest in the bowl of a food processor or into a medium mixing bowl and pulse or stir until well blended. Add the butter and oil and pulse or stir with a wire whisk or fork until crumbly. If you’re using a food processor, transfer the mixture to a medium bowl.

Add the milk and berries and stir gently just until the dough is combined.

Pat the dough into a circle that is about 1” thick and 8”-9” in diameter on the cookie sheet. (If they are sweet and you want a brown, crunchy top, brush them with a little milk and sprinkle with sugar.) Cut the circle into 8 wedges with a knife or pastry cutter and separate them on the sheet so that they are at least an inch apart.

Bake for about 20 minutes, until golden. Remove from oven.

If you would like to add glaze, stir together lemon juice and powdered sugar in a small bowl until well-blended. (Feel free to add more/less powdered sugar to make the glaze your desired consistency.) Brush or drizzle glaze on top of cooled scones (or if you're impatient like me, brush while they're warm), and serve.

Adapted from Dinner with Julie

Ali's Tip: If you end up opting to pass on the glaze, feel free to add in an extra teaspoon or two of lemon peel to the scones to give them an extra kick of lemon. You could also sprinkle a bit of raw (turbinado) sugar on top of the scones before baking to give them a little extra flavor if you're going glaze-less. :)

(c) 2013 Gimme Some Oven. All rights reserved.


About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

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26 thoughts on “Healthy Glazed Lemon-Blueberry Scones

  1. is it healthy even with 1/4 cup of butter? I thought that butter is not good for you. Can I substitute it with something else? Coconut oil?

    - marina

    • Hi Marina,

      I haven’t tried coconut oil before, but imagine that it might work. If you try it, let me know how they turn out!


      - Ali

  2. Ali, this was a first try at scones for me. Fantastic recipe!! No drizzle required for these yummy gems. You’re the best! Thanks ;-)

    - Melanie

  3. I just made these for my aunt and uncle and when I brought them to them they automatically tried them because of how good they looked. Nicely browned with blueberries everywhere. They absolutely loved them as did I. This is an awesome recipe and I would definitly recommend using It. I did switch a few things only to cut the calories down a
    Bit. I used applesauce instead of oil, and a no calorie sweetener instead of sugar. I also cut down the amount of lemon zest only because I’m not the biggest lemon fan but they still had a wonderful lemon taste.
    Thank you for this recipe I will be sure to use it again excpecially since my aunt and uncle already asked for more. :)

    - Jessica

  4. These were delicious! I substituted the oil with applesauce and used Truvia instead of sugar. I did glaze them but next time I plan to try them without to keep them healthier. Thanks Ali!

    - Mary

  5. I made these this morning, and subbed half (or maybe even a little more than half) of the oil for applesauce, and they turned out great! I also used buttermilk, instead of regular milk (not sure if the results would have been the same with regular milk). No glaze required (but I did up the lemon zest, as suggested). Thanks for the recipe!

    - Chrisrinw

  6. ah! these look fantastic!!

    - Anna

  7. Made these this morning for myself and the husband. I thought the batter seemed a little mushy to start, but baking it for 20 minutes turned out just right! The lemon icing was a great sweet finish!

    - Sarah

  8. I made these and they turned out great!! I used lemon extract (1 tbsp) instead of lemon zest but they still had a nice taste. Also the glaze at the end adds a sweet kick that is delicious. I would definitely recommend making these!!!

    - Allison

  9. Is it possible to make the dough and then bake it a day later?

    Thank you!

    - Ashley

  10. I made these twice; first time it was like cake batter (followed directions to a T) and I added more flour to make them possible to mold like dough. They were more like muffins though. Made them a second time without adding extra flour, tried to seperate them as dough and it came out like a flat giant cookie lol Any reason the consistency might be due to using milk instead of butter milk or olive oil vs. canola oil? I used milk and extra virgin olive oil.

    - Laura

  11. Just made these tonight. I wanted to bake something with lemon as I had a bunch that needed to be used. They were delicious! Perfect amount of sweetness and the texture was just right. Thanks for the great recipe!

    Ali, too :)

    - Ali

  12. Just tried making these but the dough was more like cake batter. I followed the instructions step by step….where did I go wrong?! So bummed :(

    - Oemac

  13. This were great, thanks so much for the recipe! Alone, I think they could use some more sugar (personally…I’m from the south, I can’t help but want things overly sweet). But with the glaze, they were perfect as is.

    - Corinne

  14. These are absolutely amazing! I’ve made them twice already, once following the recipe but not using the glaze. Today I repeated it, but subbed rice milk for regular milk and added frozen peaches into my blueberry mix. Also I added the glaze and it made them so much better!

    Thanks for the great recipe! It’s birthday scones for my housemate :)

    - Kaitlin

  15. wonderful recipe. made them with canned wild blueberries which made them all purple. will try again with fresh or frozen. still really nummy. thanks

    - Cheryl

  16. Lovely stuff! I travelled to Britain this summer and had some afternoon tea with scones , and it was absolutely delicious I figured I’d try make my own last weekend. I might have broken a few rules maybe – I found a bunch of random scone recipes here and made 5 different kinds! My friends were so happy when I invited them round for tea and scones. Terrific fun!

    - Conception Depolis

  17. Ohhh man. These needed more sugar or something. I made them with fresh raspberries instead of blueberries (not a great idea, the raspberries were too sour), and without the glaze or sugar on top. It was just kind of… bitter. Tasted horrible with the sour spots of raspberry. Good texture though, crusty outside fluffy inside. Next time I will add more sugar or substitute sugar and also maybe the glaze. Or maybe mix in some fruit preserves? :)

    - Allison E.

    • Hey Allison,

      So sorry these didn’t turn out well for you! Yes, I think the blueberries definitely lend some nice sweetness, as well as the glaze on top. I bet the preserves might be yummy too! :) Hope the next batch turns out better!


      - ali

  18. Ali I made these for Christmas morning and they were a BIG success. Yeah!! Another treat to take to the lake! And to top it off they’re healthy.

    - Lydia Jeter

  19. Wow, these look amazing! I have an obsession with scones and biscotti. Can never get enough, no no no. So consequently I am always in the market for healthy ones. I think I could even lighten them up a bit more by replacing the butter with fat free cream cheese. Might be good! Thanks for the post, I bookmarked it.

    - Dana Zia