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February 4, 2016

Greek Yogurt Lemon Blueberry Scones

These lightened up Greek yogurt Lemon Blueberry Scones are topped with a sweet lemon glaze. Simply irresistible!

Lightened up Greek yogurt blueberry scones infused with lemon flavor and topped with a sweet lemon glaze. Simply irresistible!

Lemon Blueberry Scone Recipe

When it comes to scones, this ain’t my first rodeo. Over the past few years I’ve been churning out flaky, flavorful scones like nobodies business. Chocolate chip, bacon jalapeno, sour cream and chive, blackberry lime, strawberries and cream, zucchini, and cranberry ricotta. You name it, I’ve probably made it. Or will, very very soon. What can I say? I’m a scone fanatic! #noshameinmygame

Lightened up Greek yogurt blueberry scones infused with lemon flavor and topped with a sweet lemon glaze. Simply irresistible!

Today I’m adding these vibrant lemon blueberry scones to the recipe archive. You’ll be very happy to know these scones are:

  • flaky
  • buttery
  • melt-in-your-mouth tender
  • slightly crunchy at the edges
  • bursting with juicy blueberries
  • flavored with fresh lemon
  • topped with sweet lemon glaze
  • perfect with a cup of coffee (or tea)
  • and impossible to resist.

Lightened up Greek yogurt blueberry scones infused with lemon flavor and topped with a sweet lemon glaze. Simply irresistible!

To make these scones you’re going to need flour (I used a combination of all-purpose and whole wheat), baking powder, baking soda, granulated sugar, salt, butter, vanilla extract, Greek yogurt (I used non-fat), milk, eggs, and blueberries. For the blueberries, you can use fresh or frozen.

Lightened up Greek yogurt blueberry scones infused with lemon flavor and topped with a sweet lemon glaze. Simply irresistible!

Now. I’ve said it before, and I’ll say it again: the key to flaky, bakery style scones is COLD BUTTER.

Why cold butter? Read on! Cold butter is what creates scones that are flaky, just slightly crumbly, and tender. If your butter is warm and melts before baking, you’re going to loose those buttery layers that are essential to a scone. When it comes time to add the butter into the dough, you should resist using your hands, since body heat will quickly melt the butter. Instead, use a pastry cutter or two forks. My favorite method is grating the butter then quickly working it into the dough with two forks.

Lightened up Greek yogurt blueberry scones infused with lemon flavor and topped with a sweet lemon glaze. Simply irresistible!

To cut the scones, simply grab a large knife and slice the circle into 8 even triangles. And remember, scones are forgiving treats, so don’t beat yourself up if they look a little rustic. The key is to work quickly and try not to handle the dough too much. If you find your dough is warm or very sticky, simply pop it back into the fridge or freezer for a few minutes and let it chill, then get back to work.

Lightened up Greek yogurt blueberry scones infused with lemon flavor and topped with a sweet lemon glaze. Simply irresistible!

I chose to top these scones with a light and lovely lemon glaze. This part is totally optional, but I find it enhances the fresh blueberry flavor. If you’re watching your sugar intake, go ahead and skip the glaze. Trust me, these are perfectly delicious as is. Especially when they’re fresh from the oven. With a giant mug of coffee… mmm! Anyone else getting hungry?!

Lightened up Greek yogurt blueberry scones infused with lemon flavor and topped with a sweet lemon glaze. Simply irresistible!

Do yourself a favor and make these blueberry lemon scones today!

Lightened up Greek yogurt blueberry scones infused with lemon flavor and topped with a sweet lemon glaze. Simply irresistible!

More Blueberry Scone Recipes:

  • Blueberry Snickerdoodle Scones
  • Vegan Blueberry Banana Scones
  • Blueberry Ricotta Scones

If you try this recipe, let me know! Leave a comment below and don’t forget to snap a pic and tag it #bakerbynature on Instagram! Seeing your kitchen creations makes my day. ♥

These lightened up Greek yogurt Lemon Blueberry Scones are topped with a sweet lemon glaze. Simply irresistible!

Lightened up Greek yogurt blueberry scones infused with lemon flavor and topped with a sweet lemon glaze. Simply irresistible!

3 votes

Print

Greek Yogurt Blueberry Scones

Prep 15 mins

Cook 20 mins

Total 35 mins

Author Ashley Manila

Yield 8 scones

Moist and crumbly blueberry scones topped with a light lemon glaze. Made with whole wheat flour and Greek yogurt, making it a healthier choice for breakfast or dessert.

Ingredients

  • 1 and 1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup granulated sugar
  • 1 teaspoon lemon zest
  • 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
  • 1 large egg, beaten
  • 1/2 cup non-fat Greek yogurt
  • 3 tablespoons whole milk
  • 2 teaspoons pure vanilla extract
  • 1 cup blueberries, fresh or frozen (If using frozen, do not thaw first)
  • For the egg wash:
  • 1 large egg, beaten
  • 1 teaspoon milk or water
  • 2 tablespoons sugar, for sprinkling
  • For the (optional) lemon glaze:
  • 2 tablespoons fresh lemon juice
  • 3/4 cup confectioners sugar

Instructions

  1. Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
  2. In a large bowl mix together flours, salt, baking powder, baking soda, sugar, and lemon zest.
  3. Cut the butter into small cubes then quickly work it into the mixture (using your fingers) until lit resembles a coarse meal.
  4. In a small bowl, whisk together the egg, Greek yogurt, milk, and vanilla, then add to flour and butter mixture. Use a fork to stir everything together until just moistened.
  5. Add in the blueberries and gently fold them into dough with a spatula - don’t worry if some of the berries break up a bit.
  6. Pour the shaggy dough out onto a clean, floured work surface and shape the dough into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer to the prepared sheet.
  7. Lightly brush each scones with the egg wash, then sprinkle the top of each scone with sugar.
  8. Bake for 18-20 minutes, or until the tops are lightly golden brown.
  9. Cool for about 10 minutes, then make your glaze.
  10. For the glaze:
  11. In a small bowl whisk together the lemon juice and confectioners sugar. Drizzle over warm scones and serve at once.

Courses Breakfast

Cuisine British

Nutrition Facts

Serving Size 1 scone

Amount Per Serving

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

3K Shares

Filed Under: Breakfast, Easter, Scones, Snacks Tagged With: blueberry scones, Greek yogurt, lemon, lemon blueberry, scones

Reader Interactions

Comments

  1. Alitia says

    February 4, 2016 at 8:46 pm

    Can I use all purpose flour in place of wheat flour?

    Reply
    • bakerbynature says

      February 4, 2016 at 9:22 pm

      Hi Alitia. Yes, that should work fine 🙂

      Reply
      • Chelsea says

        April 12, 2018 at 7:21 pm

        Could I use soy milk instead of whole milk?

        Reply
      • Fozia Mirza says

        June 1, 2020 at 3:46 pm

        Hi, just wondering if youre in a tightbsotuation do you have to use greek yogurt? Or will greek style or natural yogurt work?

        Reply
        • Fozia Mirza says

          June 1, 2020 at 3:48 pm

          And does it have to be non fat?will using full fat change the consistency of the overall bake?

          Reply
          • Theodotia Bradford says

            June 9, 2020 at 10:55 pm

            not sure if you were looking for a reply from the creator but I used full-fat yogurt and they turned out great.

    • Patty Johnson says

      July 18, 2018 at 1:40 pm

      I ground oatmeal and it worked great as a whole wheat flour replacement (because I didn’t have w.w. Flour)

      Reply
  2. Bethany @ Athletic Avocado says

    February 4, 2016 at 10:12 pm

    These scones are perfection! I wish I was as good as making scones as you are!

    Reply
  3. Annemarie @ justalittlebitofbacon says

    February 5, 2016 at 3:45 am

    I saw these on foodgawker and got hungry! I love making scones though I don’t do it as often as I would like. One thing I’ve never tried is grating the butter. Now I’m wondering if that will work with grass-fed butter. (It tends to be softer in general.) Maybe if I put it in the freezer for a bit. Hmmm…now I’m thinking about making scones. 🙂

    Reply
    • bakerbynature says

      February 8, 2016 at 4:13 pm

      Putting the butter in the freezer will definitely help it grate more easily 🙂

      Reply
  4. Jessica says

    March 30, 2016 at 3:45 am

    Hi BakerByNature! I tried these scones the other day had a few issues that I’m hoping you can help with. I used 1 cup white flour and 1 1/2 cup whole wheat flour to try to make it a little more healthy. When I added the liquid, the dough was really dry and wouldn’t stick together at all. Would you recommend me adding more milk or yogurt? I also weighed out 8 ounces of blueberries which turned out to be 2 cups. It seemed like way too much, maybe part of why the dough didn’t bind? How much in cups of blueberries do you typically add? Thank you so much for help! These scones look amazing and I want to get them right 🙂

    Reply
    • bakerbynature says

      April 1, 2016 at 9:43 am

      Hi Jessica. Using more whole wheat flour is bound to make the batter more dry (whole wheat absorbs more liquid). You’ll likely need to add more liquid to get the dough to the correct consistency, but start slow, 1 tablespoon at a time. I would use one cup of blueberries, and less if you’re still having an issue with the dough, but I don’t think you will 😉 I hope this helps – and I look forward to hearing your results!

      Reply
  5. Jessica says

    April 2, 2016 at 7:34 pm

    I made the re-made the scones with the modifications you suggested and they turned out so heavenly! I used 1.5 cups white whole wheat flour, 1 cup blueberries and 6 tablespoons milk. Baked for 15-16 minutes. Perfection! I can’t wait to make them again 🙂 thank you!

    Reply
    • bakerbynature says

      April 2, 2016 at 8:21 pm

      Yay! You’re so welcome, Jessica 🙂 Happy to hear they were a hit!

      Reply
  6. Mary Kay says

    May 19, 2016 at 3:07 pm

    After making your strawberry muffins a couple of days ago, with great success and rave reviews by the family, I decided to make these scones this morning. The texture and crispness was amazing, but the flavor was a little off. It seemed a little too salty. Also, although both the unbleached and whole wheat flours were newly bought, there was a bit of a stale undertone. Could this be that I’m just not used to whole wheat flour?

    Reply
    • bakerbynature says

      May 19, 2016 at 4:51 pm

      Hi Mary Kay. I’m so sorry you didn’t enjoy this recipe. Whole Wheat flour definitely has an earthier taste, so it could be that. I’m not sure why they would have a stale undertone, but again, it could have been the whole wheat flavor. Next time you could definitely cut back on the salt and use all all-purpose flour, that might help with the flavor. You could also add a little extra sugar to the dough… maybe two tablespoons or so. I have a blueberry ricotta scone recipe that you may enjoy, so I’ve included a link in case you want to check them out 🙂
      http://bakerbynature.com/blueberry-ricotta-scones/

      Reply
  7. Janice says

    June 25, 2016 at 12:43 pm

    Any suggestions on making scones without eggs?
    Particularly this one. Also do you have a hearty ginger scone recipe? Thanks!

    Reply
    • bakerbynature says

      June 25, 2016 at 7:00 pm

      Hi Janice. Unfortunately I don’t know how to make these scones without eggs, but if I come up with a solution, I’ll be sure to let you know 🙂

      Reply
      • Grammy B. says

        January 23, 2020 at 5:51 pm

        “Eggbeaters”..????

        Reply
  8. Joan says

    January 8, 2017 at 2:04 pm

    Thanks for the wonderful combo! Just wanted to share that my dough was extremely dry also. I make a lot of scones and you know how some are almost so wet that they topple over during baking? This was the opposite. This felt almost like pie crust, it was so dry. I ended up doing as you suggested and kept adding small amounts of milk, but was very concerned it may become overworked. That is always the risk with scones!
    But they are a huge success! Thanks for sharing! (Your photography is amazing, too).

    Reply
    • bakerbynature says

      January 8, 2017 at 3:10 pm

      Thank you, Joan! I always say proper scone dough should almost resemble pie crust 😉 It’s a pain in the butt to work but always worth it in the end. So glad these were a hit for you!

      Reply
  9. Judy Chalmers says

    August 2, 2017 at 5:54 pm

    Hi, I am new to baking scones and love it. Because I am single, I follow the recipe to the point of cutting before baking. At that point, I place all but one on parchment paper on a cookie sheet and place in a freezer until frozen. After freezing, I wrap each individually in Saran Wrap and place in a freezer bag. When ready to eat, I put in toaster oven and bake. I have my glaze pre-made, and drizzle on after baking. I do this with my biscuits and coffee cake also.

    Reply
  10. Rachel Reischman says

    August 28, 2017 at 1:15 pm

    These are delicious! Sweet with a little citrusy tang. I left 2 scones out to eat the next 2-3 days and then I froze the rest. I was surprised how amazing these are even after freezing them and popping them in the microwave for a few seconds. Thank you for sharing! I cannot wait to make these again. Luckily, I still have some frozen. 🙂

    Reply
  11. Alewey says

    April 10, 2019 at 3:17 am

    I spread some lemon curd instead of glaze… AMAZING!!! Loved your recipie.

    Reply
  12. Kelly J Carlson Gazelka says

    August 17, 2019 at 1:46 am

    Excellent!!

    Reply
  13. Tobi says

    January 29, 2020 at 6:56 pm

    Wish you would give the amounts in grams instead of cups …

    Reply
  14. shy says

    May 6, 2020 at 1:07 am

    We just tried these scones three times over the last month, such a good recipe. The blueberries contrasted with the lemon glaze

    Reply

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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