Blueberry Lemon Scones with Greek Yogurt

Ingredients

• 1.5 cups All-Purpose Flour (sifted)
• 1 tablespoon Baking Powder (double‑acting)
• 0.25 teaspoon Baking Soda (ensure fresh)
• 0.5 teaspoon Unrefined Salt (sea or kosher salt)
• 1 tablespoon Lemon Zest (from organic lemon, no white pith)
• 6 tablespoons Cold Salted Butter (cut into pea‑size pieces, keep cold)
• 1 large Egg (room temperature)
• 3 tablespoons Maple Syrup (pure maple syrup)
• 0.5 cup Greek Yogurt (plain, full‑fat preferred; extra if needed for sticky dough)
• 0.5 cup Wild Blueberries (fresh if possible; frozen (unthawed) works too)
• 1 tablespoon Greek Yogurt (for glaze, same type as dough)
• 1 tablespoon Powdered Sugar (sifted)
• 1 teaspoon Fresh Lemon Juice (from the same lemon used for zest)

Instructions

1. Preheat Oven and Prepare Sheet

   Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.

   Time: PT5M

   Temperature: 425°F

2. Combine Dry Ingredients

   In a medium mixing bowl whisk together the all‑purpose flour, baking powder, baking soda, and unrefined salt.

   Time: PT3M

3. Cut In Butter and Lemon Zest

   Add the cold butter pieces and lemon zest to the dry mixture. Using a pastry blender, cut until the butter pieces are about the size of peas; the mixture should look coarse.

   Time: PT4M

4. Whisk Wet Ingredients

   In a small bowl whisk together the egg, maple syrup, and 0.5 cup Greek yogurt until smooth.

   Time: PT2M

5. Form the Dough

   Pour the wet mixture into the dry ingredients and stir just until a sticky dough forms. If the dough feels too dry, add a little more Greek yogurt, one tablespoon at a time, until it is soft and slightly tacky.

   Time: PT4M

6. Fold in Blueberries

   Gently toss the wild blueberries into the dough, being careful not to crush them.

   Time: PT2M

7. Shape the Scones

   Turn the dough onto a lightly floured surface. Pat it into a rectangle about 1‑inch thick, then roll it up jelly‑roll style. Cut the roll into six equal triangles and transfer them to the prepared baking sheet, spacing about 2 inches apart.

   Time: PT5M

8. Bake

   Bake in the preheated oven for 12‑14 minutes, or until the scones are golden brown and cooked through.

   Time: PT13M

   Temperature: 425°F

9. Make Lemon Yogurt Glaze

   While the scones cool for about 5 minutes, whisk together 1 tablespoon Greek yogurt, 1 tablespoon powdered sugar, and 1 teaspoon fresh lemon juice until smooth.

   Time: PT3M

10. Glaze the Scones

    Drizzle the glaze over the warm scones. For extra drizzle, double the glaze after the scones have cooled a few more minutes.

    Time: PT2M

Nutrition Facts

Calories

200

Protein

4g

Carbohydrates

30g

Fat

8g

Fiber

2g

Ingredient Substitutions

• Instead of All-Purpose Flour: Whole Wheat Flour, Gluten-Free Flour Blend
• Instead of Baking Powder: Cream of Tartar + Baking Soda
• Instead of Unrefined Salt: Regular Kosher Salt
• Instead of Lemon Zest: Lemon Extract (1/4 tsp), Orange Zest
• Instead of Cold Salted Butter: Unsalted Butter (add pinch of salt), Plant‑based butter
• Instead of Egg: 1/4 cup unsweetened applesauce, 1 tbsp ground flaxseed + 3 tbsp water
• Instead of Maple Syrup: Honey, Agave Syrup
• Instead of Greek Yogurt: Regular plain yogurt (strained), Sour Cream
• Instead of Wild Blueberries: Regular Blueberries
• Instead of Greek Yogurt: Plain Yogurt
• Instead of Powdered Sugar: Confectioners Sugar
• Instead of Fresh Lemon Juice: Bottled Lemon Juice

Equipment Needed

• Mixing Bowl
• Pastry Blender
• Small Bowl
• Whisk
• Measuring Cups and Spoons
• Baking Sheet
• Parchment Paper
• Rolling Pin or Hands
• Knife or Bench Scraper
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Cutting the butter to pea‑size pieces while keeping it cold
• Avoiding over‑mixing after adding blueberries to prevent purple scones
• Shaping the dough in a jelly‑roll and cutting clean triangles
• Baking until golden brown but not over‑baking

Chef Tips from the Video

• Use wild blueberries for the most intense flavor; if unavailable, toss frozen blueberries in a tablespoon of flour before folding them in to prevent bleeding.
• For extra lemon zing, add a pinch of lemon zest to the glaze.
• Serve the scones warm with a pat of butter for an indulgent tea‑time treat.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze baked scones (un‑glazed) for up to 2 months; reheat in oven before serving.

Room temperature: Best eaten the same day; can sit out for up to 2 hours.

Make-Ahead Tips

• The dough can be formed, cut, and frozen raw; bake from frozen adding 2‑3 minutes to baking time.
• Glaze can be prepared ahead and stored in the refrigerator for up to 2 days; stir before using.

Frequently Asked Questions