These Lemon Blueberry Yogurt Scones are tender, buttery, and bursting with bright citrus flavor and juicy blueberries. Made with Greek yogurt for extra moisture and a hint of tang, these scones strike the perfect balance between light and indulgent. Perfect for breakfast, brunch, or an afternoon tea treat, they’re easy to whip up and impossible to resist. Let’s bake up a batch of these zesty, fruity delights!
Why You’ll Love This Recipe
- Tender and Flaky: Greek yogurt keeps the scones moist while adding a subtle tang that pairs beautifully with lemon and blueberries.
- Bright and Refreshing: The combination of zesty lemon and sweet blueberries is a match made in heaven.
- Quick and Easy: Ready in under 30 minutes, these scones are perfect for busy mornings or last-minute baking cravings.
- Customizable: Add a glaze, sprinkle with coarse sugar, or enjoy them plain—there’s no wrong way to love these scones.
Ingredients You’ll Need
For the Scones:
- 2 cups all-purpose flour
- 1/3 cup granulated sugar (plus extra for sprinkling)
- 1 tbsp baking powder
- 1/4 tsp salt
- Zest of 1 large lemon
- 1/2 cup cold unsalted butter, cubed
- 1 cup fresh or frozen blueberries (if frozen, do not thaw)
- 1/2 cup plain Greek yogurt
- 1 large egg
- 1 tsp vanilla extract
- 2–3 tbsp milk (for binding)
For the Lemon Glaze (Optional):
- 1 cup powdered sugar
- 2–3 tbsp fresh lemon juice
- 1/2 tsp lemon zest (optional, for extra zing)
Step-by-Step Instructions
1. Preheat and Prep
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest.
2. Cut in the Butter
- Add the cold, cubed butter to the dry ingredients. Use a pastry cutter, fork, or your fingers to work the butter into the flour mixture until it resembles coarse crumbs with pea-sized pieces of butter remaining.
3. Mix the Wet Ingredients
- In a separate bowl, whisk together the Greek yogurt, egg, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until the dough begins to come together. If the dough seems too dry, add milk 1 tablespoon at a time until the dough holds together.
4. Fold in the Blueberries
- Gently fold in the blueberries, being careful not to crush them (especially if using frozen berries). The dough will be slightly sticky but manageable.
5. Shape and Cut
- Turn the dough out onto a lightly floured surface and gently pat it into a circle about 1-inch thick.
- Use a sharp knife or biscuit cutter to cut the dough into 8 wedges or rounds.
- Place the scones on the prepared baking sheet, spacing them about 2 inches apart.
