Lemon Blueberry Yogurt Scones

Here’s a delicious Lemon Blueberry Yogurt Scones recipe—moist, tender, and perfect for breakfast or tea time!

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🍋 Lemon Blueberry Yogurt Scones

Ingredients

Dry:

• 2 cups (250g) all-purpose flour

• 1/4 cup (50g) granulated sugar

• 1 tbsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• Zest of 1 large lemon

Cold Butter:

• 1/2 cup (1 stick, 113g) unsalted butter, cold and cut into small cubes

Wet:

• 2/3 cup (160g) plain or vanilla Greek yogurt

• 1 egg

• 2 tbsp fresh lemon juice

• 1 tsp vanilla extract

Add-ins:

• 1 cup fresh or frozen blueberries (if frozen, don’t thaw)

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Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and lemon zest.

3. Cut in butter: Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs.

4. Mix wet ingredients: In a separate bowl, whisk together yogurt, egg, lemon juice, and vanilla.

5. Combine: Add the wet mixture to the dry mixture and stir just until mostly combined. Gently fold in the blueberries—try not to overmix.

6. Shape scones: Turn the dough onto a floured surface and gently knead it a few times. Pat into a 1-inch thick circle and cut into 8 wedges. Transfer to the prepared baking sheet.

7. Optional glaze (before baking): Brush the tops with a little yogurt or milk and sprinkle with coarse sugar.

8. Bake: 18–22 minutes, or until golden and a toothpick comes out clean.

9. Cool & (optional) glaze: Let cool slightly. For extra lemony flavor, drizzle with a lemon glaze (powdered sugar + lemon juice).

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🍽️ Tips:

• For extra flakiness, freeze the butter cubes for 10 minutes before using.

• You can substitute Greek yogurt with sour cream if needed.

• Don’t overwork the dough—it makes the scones tough.

Would you like a printable version or a lemon glaze recipe to go with it?