Blueberry, Walnut & Orange Scones
Prep time
Cook time
Total time
Blueberries, walnuts & orange zest mix deliciously with flax seed in a traditional scone dough. Yogurt and milk replace buttermilk for lighter scone with all the natural ingredients.
Recipe type: Bread
Cuisine: Scottish
Serves: 24-32
  • 3½ Cups All purpose flour
  • ¼ Cup Sugar
  • ½ Teaspoon Salt
  • 2 Tablespoons Baking powder
  • 10 Tablespoons Unsalted butter, cold and cubed
  • 1 Whole Egg
  • 1 Egg white
  • ½ Cup Yogurt
  • ½ Cup milk
  • ⅛ Cup Flax seed
  • 1 Cup Blueberries, fresh or dried
  • ⅔ Cup Walnuts
  • Zest of ½ Orange
  • Egg Wash
  • Crystal Sugar, for topping
  1. Heat oven to 350
  2. Add flour, sugar, baking powder, flax seed and salt to a large bowl and stir together with a clean dry whisk.
  3. Add butter cubes to the flour and work with the hands, rubbing together until mixture resembles cornmeal and butter is smaller than a pea.
  4. In a separate bowl, mix egg, egg white, yogurt and milk.
  5. Make a well in the center of the flour mixture and pour the milk and eggs into the well.
  6. Using a pastry spatula or large rubber spatula gently combine the flour into the milk just until it comes together.
  7. Add fruit and nuts and hand mix gently.
  8. Tip the dough out onto a lightly floured surface and divide into two separate sections.
  9. Shape gently into balls and press each into discs about ⅝ inch thick.
  10. Cut the discs just like pie into even triangular sections.
  11. Place scones on a parchment lined baking sheet.
  12. Brush each with egg wash (1 egg yoke & 1 tablespoon water, dash of salt) and sprinkle with crystal sugar.
  13. Bake for 15-18 minutes until golden brown.
  14. Serve warm.
Store these in the freezer to keep them fresh. Thawn 15-20 minutes.
Nutrition Information
Serving size: 1
Recipe by The Butter Dish at