🍋🫐 Lemon Blueberry Yogurt Scones
Prep: 10 min | Bake: 18–20 min | Servings: 8
🛒 Ingredients
2 cups all-purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup cold butter, cut into small cubes
½ 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)
👩🍳 Instructions
Preheat the oven to 400°F (200°C). 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 18–20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Optional Glaze:
Mix ½ cup powdered sugar with 1–2 tablespoons lemon juice and drizzle over cooled scones.
💡 Tips
Use frozen blueberries to reduce bleeding into the dough.
Don’t overwork the dough—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! 🍋🫐