Lemon Blueberry Yogurt Scones

๐Ÿ‹๐Ÿซ Lemon Blueberry Yogurt Scones
Prep: 10 min | Bake: 18โ€“20 min | Servings: 8

๐Ÿ›’ Ingredients
2 cups all-purpose flour

ยผ cup granulated sugar

1 tablespoon baking powder

ยฝ teaspoon salt

ยฝ cup cold butter, cut into small cubes

ยฝ cup plain or vanilla Greek yogurt

1 egg

1 tablespoon lemon zest (about 1 lemon)

1 cup fresh or frozen blueberries (if frozen, do not thaw)

๐Ÿ‘ฉโ€๐Ÿณ Instructions
Preheat the oven to 400ยฐF (200ยฐC). Line a baking sheet with parchment paper.

Mix Dry Ingredients:

In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Cut in Butter:

Add the cold butter to the dry ingredients.

Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

Add Wet Ingredients:

In a small bowl, whisk together the yogurt, egg, and lemon zest.

Pour the wet mixture into the dry and stir just until combined (do not overmix).

Fold in Blueberries:

Gently fold in the blueberries. The dough will be slightly sticky.

Shape the Dough:

Turn the dough onto a lightly floured surface and gently form it into a 1-inch-thick circle.

Cut into 8 wedges and place on the prepared baking sheet, slightly apart.

Bake:

Bake for 18โ€“20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

Optional Glaze:

Mix ยฝ cup powdered sugar with 1โ€“2 tablespoons lemon juice and drizzle over cooled scones.

๐Ÿ’ก Tips
Use frozen blueberries to reduce bleeding into the dough.

Donโ€™t overwork the doughโ€”scones should be tender!

Store leftovers in an airtight container for up to 3 days or freeze for longer shelf life.

Enjoy these light, fruity scones with your morning coffee or as a fresh afternoon treat! ๐Ÿ‹๐Ÿซ

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