These lightened up Greek yogurt Lemon Blueberry Scones are topped with a sweet lemon glaze. Simply irresistible!
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
MY RECENT VIDEOSToday 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.
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.
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.
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.
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?!
Do yourself a favor and make these today!
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. ♥
Greek Yogurt Blueberry Scones
Prep
Cook
Total
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
- Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
- In a large bowl mix together flours, salt, baking powder, baking soda, sugar, and lemon zest.
- Cut the butter into small cubes then quickly work it into the mixture (using your fingers) until lit resembles a coarse meal.
- 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.
- 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.
- 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.
- Lightly brush each scones with the egg wash, then sprinkle the top of each scone with sugar.
- Bake for 18-20 minutes, or until the tops are lightly golden brown.
- Cool for about 10 minutes, then make your glaze.
- For the glaze:
- In a small bowl whisk together the lemon juice and confectioners sugar. Drizzle over warm scones and serve at once.
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.
Can I use all purpose flour in place of wheat flour?
Hi Alitia. Yes, that should work fine 🙂
Could I use soy milk instead of whole milk?
I ground oatmeal and it worked great as a whole wheat flour replacement (because I didn’t have w.w. Flour)
These scones are perfection! I wish I was as good as making scones as you are!
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. 🙂
Putting the butter in the freezer will definitely help it grate more easily 🙂
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 🙂
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!
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!
Yay! You’re so welcome, Jessica 🙂 Happy to hear they were a hit!
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?
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/
Any suggestions on making scones without eggs?
Particularly this one. Also do you have a hearty ginger scone recipe? Thanks!
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 🙂
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).
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!
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.
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. 🙂