Easy Blueberry Greek Yogurt Scones Recipe With Lemon

I developed Blueberry Lemon Scones with Greek yogurt and a lemon-yogurt glaze that yield a tender, moist crumb dotted with jewel-like blueberries.

I never planned to obsess over a scone but this Easy Blueberry Greek Yogurt Scones Recipe With Lemon did. I wanted something lemony without being sweet and a little crisp outside yet moist inside, and the plain Greek yogurt plus lemon zest does a funny thing to the crumb that makes you look twice.

After flipping through every Yogurt Scones Recipe and every Blueberry Scones Recipe I could find, I made this one my lab experiment. It’s not always flawless, sometimes I rush and mess up, but when it works you’ll want to hide the plate.

Ingredients

• All purpose flour gives structure and carbs but not much fiber or protein.
• Greek yogurt adds tang, protein and moisture, makes scones real tender.
• Blueberries bring sweetness and antioxidants, juicy pops of tart flavor.
• Cold butter creates flaky layers, gives richness and buttery flavor.
• Lemon zest brightens flavor with citrus oils, adds fresh zip.
• Powdered sugar glaze sweetens and balances tart lemon, adds simple carbs.
• Egg binds dough, gives color and a slight protein boost.

Ingredient Quantities

• 2 cups (240g) all purpose flour
• 1/4 cup (50g) granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon fine salt
• 6 tablespoons (85g) cold unsalted butter
• 1 cup (240g) plain Greek yogurt, whole milk if you got it
• 1 large egg, plus 1 extra for egg wash (optional)
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen blueberries
• zest of 1 lemon (about 1 tablespoon)
• 1 cup (120g) powdered sugar
• 1 to 2 tablespoons fresh lemon juice
• 2 to 3 tablespoons extra Greek yogurt for glaze
• turbinado or coarse sugar for sprinkling (optional)

How to Make this

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper, set aside.

2. In a large bowl whisk together 2 cups flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, 1/4 teaspoon baking soda and 1/2 teaspoon fine salt.

3. Cut 6 tablespoons cold unsalted butter into small cubes and work into the dry mix with a pastry cutter or your fingers until mixture looks like coarse crumbs with some pea sized bits left, you want it cold so the scones stay flaky.

4. In a separate bowl stir 1 cup plain Greek yogurt, 1 large egg, 1 teaspoon vanilla extract and the zest of 1 lemon until smooth; fold that into the dry ingredients just until a shaggy dough forms, don’t overmix.

5. Toss 1 cup blueberries with a tablespoon of flour (if frozen do not thaw) then gently fold them into the dough so they don’t bleed or sink.

6. Turn dough onto a lightly floured surface, gently press or pat into a 7 to 8 inch disk about 1 to 1 1/4 inches thick, if dough feels too sticky chill 10 minutes; cut into 8 wedges or use a 2 1/2 inch cutter and place scones on the baking sheet with a bit of space.

7. Beat the extra egg and brush lightly over scone tops if you want a shiny finish, sprinkle turbinado or coarse sugar on top if desired.

8. Bake 18 to 22 minutes until golden brown and a toothpick comes out clean from the center, rotate pan halfway if your oven bakes unevenly.

9. While scones cool a bit whisk 1 cup powdered sugar with 1 to 2 tablespoons fresh lemon juice and 2 to 3 tablespoons extra Greek yogurt until smooth; adjust lemon for tang or more yogurt for thickness.

10. Drizzle the lemon-yogurt glaze over warm but not piping hot scones, let set a few minutes then serve, theyre best the day you make them but also reheat nicely.

Equipment Needed

1. Rimmed baking sheet and parchment paper
2. Large mixing bowl and a small bowl youll use for wet ingredients
3. Measuring cups and spoons (for flour, sugar, baking powder etc)
4. Whisk and a rubber spatula
5. Pastry cutter or clean fingers to cut the cold butter in
6. Microplane or lemon zester
7. Bench scraper or sharp knife (to cut the disk into wedges)
8. Pastry brush, cooling rack and a toothpick for doneness testing

FAQ

Easy Blueberry Greek Yogurt Scones Recipe With Lemon Substitutions and Variations

• All purpose flour: swap with whole wheat pastry flour for a nuttier, slightly denser scone, or use a 1 to 1 gluten free all purpose blend (make sure it includes xanthan gum). If using whole wheat pastry flour you might need 1 to 2 tbsp extra yogurt so the dough isn’t dry.
• Cold unsalted butter: use cold coconut oil (solid) or a vegan stick butter measured by weight for a dairy free version, or use vegetable shortening for extra flake but less buttery taste. Whatever you use keep the fat very cold and cut into small cubes so you still get flaky layers.
• Plain Greek yogurt: swap with sour cream 1 for 1 for the same tang and texture, or use thick plain whole milk yogurt (strain in cheesecloth for 30 minutes to thicken). If you only have buttermilk, use about 3/4 cup and add 2 to 3 tbsp extra flour or dry ingredients so the dough holds together.
• Blueberries: use raspberries, chopped strawberries, or rehydrated dried cranberries for a different flavor. Toss the fruit in about 1 tbsp flour so they don’t sink or bleed into the dough, and if you’re using frozen berries don’t thaw them first.

Pro Tips

Tip 1. Keep the butter really cold and work fast. Cube it small, pop it back in the fridge for a few minutes if your hands get warm. Cold butter gives those flaky pockets, warm butter gives dense scones, its that simple.

Tip 2. Don’t overmix the dough, fold until it just comes together. A few dry streaks or a shaggy look is okay, overworking makes them tough. If the dough feels sticky just chill it 10 minutes, it firms up and is way easier to handle.

Tip 3. Treat blueberries gently. Toss them with a tablespoon of flour so they dont all sink or bleed, and if you use frozen, fold them in frozen so they release less color. For fresh berries pat them dry first so the dough doesnt get soggy.

Tip 4. Light egg wash and coarse sugar for a pretty top, but use very little egg or the color will go too dark before the centers bake. If you want shine without heaviness try just a milk or yogurt brush instead.

Tip 5. Glaze and storage hacks. Drizzle glaze while scones are warm but not piping hot so it sets, add extra yogurt to thicken or more lemon juice to thin. Keep leftovers in an airtight container at room temp for a day or two, reheat in a low oven 5 to 7 minutes to revive the texture, or freeze unbaked scones on a sheet then bag them and bake from frozen, adding a few extra minutes.