We all have our habits. Mine is around four inches in length, contains butter, and tastes great with a cappuccino…the incredible, edible scone.
Blueberry Yogurt Scone Recipe
It can be blueberry, maple, or cinnamon; cherry, chocolate chip, or apricot. I have yet to meet a flavor that didn’t tickle my taste buds.
Blueberry Yogurt Scone Recipe
Little slices of breakfast heaven, ready to bake.
Back when I first moved to Madison, I professed my love of this bakery treat, and managed to squeeze four separate scone stops into the span of five days. While I’ve slowed my initial consumption rate, scones remain a cherished part of my weekend (and often weekday) breakfast routine.
Blueberry Yogurt Scone Recipe
 No better way to start the day.
Scone Saturdays began at the Madison farmer’s market. Each Saturday, the market is packed with vendors selling all manner of tempting baked goodies, and through delicious experimentation, I found my absolute favorite scone of all time, the carrot raisin from Chris and Lori’s Bakehouse. (Madtown locals, check them out!) Chris and Lori’s sells 10+ varieties of scones and has mastered the art of transforming an often unhealthy breakfast item into a delicious, nutritious start to my morning. I probably look like a drooling puppy pressing its nose against the glass every time I stop by. Ben, a former scone novice, is now hooked too.
 A tiny snapshot of Chris and Lori’s tantalizing selection.

Cinnamon Oatmeal (Ben’s pick) on the left. Carrot Raisin (my addiction) on the right.

Thanks to my many trips to Chris and Lori’s, Saturday just doesn’t feel complete without a scone. For those less familiar with this baked delight, scones at their best are fluffy, flavorful, and not overly sweet. As I alluded to above, some can be really over the top—full frosting, white-flour-only, extra-butter extravagance. While these are a yummy treat, when I bake scones at home, I take Chris and Lori’s as my inspiration and create a healthy breakfast with a few simple substitutions.
Now that’s what I call pleasantly plump.
Today’s Blueberry Scones feature 100% whole grain flour, antioxidant-rich fresh fruit, and protein-packed Greek yogurt. One scone kept me running all morning, and I’m a hungry girl!
 Now the question is…which one do I choose?
I hope you all enjoy my favorite habit. These scones make for a magic morning any day of the week. Happy munching!
Blueberry Scones
Some habits need never be broken. 

Blueberry Scones

Plump blueberries, whole wheat flour, and Greek yogurt create a moist, healthy, and delicious scone recipe that is sure to brighten your morning.


  • 1 1/2 cups whole wheat pastry flour
  • 1/2 cups whole wheat flour
  • 2 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 5 tablespoons cold unsalted butter — cut into small cubes
  • 1/2 tablespoons lemon zest — about 1/2 lemon
  • 1 cup fresh blueberries — (if subbing frozen, DO NOT thaw first)
  • 1/2 cup plain non-fat Greek yogurt — (if subbing regular yogurt, strain it the night before)
  • 1/2 cup non-fat buttermilk*


  1. Preheat oven to 425°F.
  2. In the bowl of a food processor, combine flours, baking soda, sugar, and salt. (If you don’t have a food processor, combine in a large bowl).
  3. Add cold butter cubes. Pulse food processor until butter pieces are about the size of small peas and are incorporated with dry ingredients. (If you don’t have a food processor, use a fork or pastry blender to cut in the butter instead).
  4. Gently stir in blueberries and lemon zest.
  5. Gently stir in buttermilk and yogurt, eventually switching to kneading it with your hands. The dough will be sticky.
  6. Place the dough on a work surface and form it into an 8 in. disk. Cut into eight wedges.
  7. Separate wedges and place on a baking sheet. If your sheet tends to stick, line with foil or parchment paper first.
  8. Bake for 15 minutes or until light brown. Remove from baking sheet and serve warm.

Recipe Notes

Tip: In the unlikely event of leftovers, scones freeze extremely well. To store at room temperature, lay a paper towel over the top and bottom and place in an air-tight container. (Same method described for my tips to store muffins and other quick breads) My favorite way to reheat them is a toaster oven, but the microwave works well too.
* Ingredient tip: If you don't have or don't want to purchase buttermilk, combine 1/2 c. regular milk with 1/2 T. of white vinegar or lemon juice. Let stand for 5 minutes and use in recipe as directed.
Course: Breakfast
Cuisine: American
Keyword: Blueberry Scones, Easy Scone Recipe

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What is one food your week wouldn’t feel complete without?