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