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Blueberry Scones

Prep Time:15
Cook Time:17
  • 229 Calories
  • 16g Protein

Taking the guess work out of how to make blueberry scones, this Blueberry Scone recipe goes great with either your afternoon tea or morning coffee. They're made using Kodiak Cakes Blueberry Muffin Mix to make each scone a source of protein and 100% whole grains. Fold in fresh blueberries to bring even more flavor to this homemade blueberry scones recipe, and finish each scone with a glaze for some added sweetness to complement your hot beverage of choice — who says blueberry scones can't be easy to make?


  • 2 cups Kodiak Cakes Blueberry Muffin Mix
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 tablespoons cold butter
  • 1/2 cup & 2 tablespoons baking stevia
  • 1 whole egg
  • 10 ounces blueberries
  • 1/4 cup plain greek yogurt
  • 1/2 cup & 2-3 tablespoons milk of choice
  • 1 cup powdered sugar(optional topping)


  1. Preheat oven to 400 degrees F. and line a sheet pan with parchment paper or silpat
  2. In a small bowl, combine egg, greek yogurt and 1/2 cup of milk. Mix well and set aside
  3. In a large bowl, combine Kodiak Cakes mix, baking powder, salt and stevia. Using your hands or biscuit cutter, add cold butter and work into dry mixture until it resembles a course meal
  4. Slowly add liquid mixture to dry mixture and stir until dough forms (it will be sticky)
  5. Fold in blueberries. Form individual scones or one large circle (roughly 7-8 inches in diameter and about an inch thick). Sprinkle top with 1/2 tablespoon of coconut sugar or stevia crystals if desired
  6. Bake for 16-18 minutes until edges are golden brown and a toothpick comes out clean. Remove from over and let cool slightly
  7. Prepare topping/glaze by combining powdered sugar and milk. Add 1 tablespoon at a time until desired consistency is achieved. Drizzle glaze over the tops of each scone

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