Go Back

Skinny Blueberry Lime Scones

Author Amy Lee Scott


  • 1/4 cup white sugar
  • zest from one lime
  • 1/2 cup fat free milk (or almond milk)
  • juice from half a lime
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons chilled butter, cut into small pieces
  • 1 cup frozen (or fresh) blueberries
  • 1/2 cup shredded coconut
  • 1 large egg white, slightly beaten (for egg wash)
  • sugar to sprinkle on egg wash
  • For the Lime Glaze:
  • 2 cups powdered sugar
  • juice from half a lime
  • 1-2 tablespoons milk


  • Preheat oven to 375 degrees Fahrenheit. Put sugar and lime zest in a large liquid measuring cup and smoosh together with your fingers so the sugar becomes infused with lime. Add milk, lime juice, vanilla extract, and egg; whisk to combine.
  • Combine flour, baking powder, and salt in a large bowl; whisk to combine. Use a pastry blender or fork to cut in the butter until mixture takes on a sandy texture. Fold in blueberries and coconut. Add milk mixture and stir until just moist. The dough will be pretty sticky at this point.
  • Turn dough onto a parchment paper lined baking sheet and pat into an 8-inch circle. Cut dough into 10 triangles. Brush with egg white and sprinkle with sugar. Bake for 18 minutes, until golden. Serve warm and drizzled with lime glaze.
  • To make the lime glaze, whisk powdered sugar and lime juice together. Add milk a little bit at a time until you reach the consistency you like.