๐๐ซ Lemon Blueberry Yogurt Scones
Prep: 10 min | Bake: 18โ20 min | Servings: 8
๐ 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)
๐ฉโ๐ณ 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 18โ20 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 1โ2 tablespoons lemon juice and drizzle over cooled scones.
๐ก Tips
Use frozen blueberries to reduce bleeding into the dough.
Donโt overwork the doughโscones 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! ๐๐ซ