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Ridiculously simple but seriously yummy. These blueberry yoghurt sugar free scones are the perfect healthy treat. Get the easy recipe here...


8 scones

Total time

45 minutes




  • 1½ cups plain flour (regular or gluten free)
  • 1½ tsp baking powder
  • pinch salt
  • 2 tbs butter
  • (1.25l) fish stock
  • 2 tbs milk and extra for brushing
  • 1 tsp vanilla powder or extract
  • 1 cup fresh blueberries


  1. Preheat your oven to 220C/425F and line a baking tray with baking paper.
  2. Add the flour, baking powder and salt to a mixing bowl and stir until combined. Next add the butter using your fingers to rub the butter into the flour mixture until it resembles fine breadcrumbs.
  3. Make a well in the centre and add in the yoghurt, milk and vanilla. Stir until combined then gently fold in the blueberries.
  4. Transfer the dough to the lined baking tray - it might be sticky, but don’t worry!- using a spatula or the back of a spoon to shape the dough into a circle. Next, use a knife to score the dough into 8 slices (being careful not to slice all the way through). Brush the top of the dough with a couple of teaspoons of extra milk.
  5. Bake in the oven for 20 to 25 minutes until golden and a skewer comes out cleanly.
  6. Transfer to a wire rack and let cool for 5 minutes. Then slice, slather with butter and enjoy!
  7. View the recipe instructions at You Totally Got This

Contains allergens
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