🍋🫐 These Lemon Blueberry Yogurt Scones are the perfect blend of tangy lemon, juicy blueberries, and a soft, slightly crumbly texture. Made with Greek yogurt for extra richness and moisture, they’re ideal for breakfast, tea time, or a sweet snack on the go! 😍☕🍰
Ingredients:
2 cups all-purpose flour
¼ cup granulated sugar
1 tbsp baking powder
¼ tsp salt
6 tbsp cold unsalted butter, cubed
1 cup fresh blueberries
1 tbsp lemon zest
1 tsp vanilla extract
1 large egg
½ cup Greek yogurt
2 tbsp milk (plus extra for brushing)
For the glaze (optional):
½ cup powdered sugar
1 tbsp lemon juice
Instructions:
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. ⏱️ Prep Time: 5 minutes
Prepare the dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. ⏱️ Mixing Time: 2 minutes
Cut in the butter: Add the cold butter cubes to the dry ingredients and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs. ⏱️ Butter Cutting Time: 5 minutes
Mix in the wet ingredients: In a small bowl, whisk together the egg, Greek yogurt, milk, and vanilla extract. Add this to the flour mixture and stir until just combined (don’t overmix!). Gently fold in the blueberries and lemon zest. ⏱️ Mixing Time: 4 minutes
Shape and bake the scones: Turn the dough out onto a floured surface and gently pat it into a 1-inch thick circle. Cut into 8 wedges and place on the prepared baking sheet. Brush the tops with a little milk. ⏱️ Shaping and Baking Prep Time: 5 minutes
Bake for 18–20 minutes or until the scones are golden brown on top. ⏱️ Baking Time: 20 minutes
Optional glaze: While the scones are baking, mix the powdered sugar and lemon juice in a small bowl. Once the scones have cooled slightly, drizzle the glaze over the top. ⏱️ Glaze Time: 3 minutes
