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one of six refined sugar free blueberry scones with cardamom glaze on a grey-white background

Blueberry Scones with Cardamom Glaze

These small-batch, refined sugar free Blueberry Scones are bursting with lemon and blueberries. Topped with a lightly spiced cardamom glaze!

Category Breakfast, Snacks
Cuisine American, Scottish
Keyword blueberry scone recipe, blueberry scones, healthy blueberry scones
Prep Time 15 minutes
Cook Time 15 minutes
Chilling 30 minutes
Total Time 1 hour
Serves 6 scones
Author Amanda | Naturally Sweet Kitchen


Blueberry Scones

  • 125 g unbleached plain flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp fine sea salt
  • 1 tbsp lemon zest (about 1 medium lemon)
  • 1 large egg white
  • 3 tbsp agave syrup
  • 2 tbsp milk
  • 1 tsp lemon juice
  • ½ tsp pure vanilla extract
  • 56 g cold unsalted butter
  • 100 g blueberries fresh or frozen

Cardamom Glaze

  • 30 g unrefined golden icing sugar (see notes)
  • ¼ tsp ground cardamom
  • ½ tbsp milk


Blueberry Scones

  1. Prepare a baking tray with a silicone mat or non-stick parchment.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and lemon zest. Set aside.
  3. In a separate bowl, whisk together the egg white, agave, milk, lemon juice, and vanilla extract. Set aside.
  4. Grate the cold butter into the large bowl of dry ingredients. Using a fork, crumble the butter gratings into the dry ingredients until all the larger pieces have broken down.
  5. Pour the wet ingredients into the dry ingredients and bring together using the fork until all the flour disappears. This dough will be quite wet. Very gently fold in the blueberries, being careful not to overwork the dough.

  6. Generously dust a work surface with flour then scrape the dough out onto the floured surface. Dust your hands and the top of the scone dough with flour and then bring the dough together into a 15 cm (6 inch) diameter disc. Be very gentle with this dough and try to work it as little as possible.
  7. Using a sharp knife, cut the dough evenly into 6 triangles. Gently place the scones on the prepared baking tray, spaced evenly apart. Refrigerate the scones for 30-60 minutes.

  8. Preheat the oven to 190ºC (375ºF) and bake the scones for 14-16 minutes. They should be well-risen and golden brown all over.
  9. Remove the scones from the oven and allow them to cool on the tray for 5 minutes, then place them on a wire rack to finish cooling.

Cardamom Glaze

  1. While the scones are cooling, make the glaze. Start by sifting the icing sugar and ground cardamom into a small bowl. Whisk to combine.
  2. Add the milk and stir until a thick glaze forms. Once the scones have cooled, drizzle the glaze over top.

Recipe Video


  • I only use Billington's Unrefined Golden Icing Sugar when I need a confectioner's sugar. It's the least processed and most natural icing sugar on the market at the time of publishing this post.
  • These scones are best consumed the day they are made, but will keep sealed in an airtight container for up to 2 days.