Bright and Buttery Lemon Blueberry Yogurt Scones
These bakery-style scones are bursting with fresh blueberries, bright lemon zest, and a creamy richness thanks to Greek yogurt. They’re tender on the inside, golden on the outside, and make for a perfect morning treat or afternoon snack with tea or coffee. Whether you’re serving these at brunch or enjoying a cozy weekend bake, they’re guaranteed to be a hit.
Prep Time: 10 minutes
Bake Time: 18–20 minutes
Yield: 8 scones
Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cut into cubes
- ½ cup plain Greek yogurt (preferably whole milk)
- 1 large egg
- 1 tablespoon fresh lemon zest (from about 1 large lemon)
- 1 cup fresh or frozen blueberries (if using frozen, do not thaw)
Instructions
1. Preheat the Oven
Set your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it and set aside.
2. Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
3. Cut in the Butter
Add the cold, cubed butter to the flour mixture. Use a pastry cutter, fork, or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter. This step is key to achieving flakey, tender scones.
4. Add the Wet Ingredients
In a separate bowl, whisk together the Greek yogurt, egg, and lemon zest until smooth. Pour the mixture into the flour and butter mixture, stirring gently with a spatula or wooden spoon until a shaggy dough begins to form.
5. Fold in the Blueberries
Gently fold the blueberries into the dough, being careful not to overmix. If using fresh blueberries, add them straight in. If using frozen berries, toss them with a teaspoon of flour first to help prevent excess moisture from softening the dough.
6. Shape the Dough
Turn the dough out onto a floured surface and pat it into a round disc about 1 inch thick. Use a sharp knife or bench scraper to cut the disc into 8 equal wedges.
7. Bake the Scones
Place the wedges on your prepared baking sheet, spacing them at least an inch apart. Bake for 18 to 20 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.
8. Cool and Serve
Allow the scones to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
Optional Glaze (for Extra Sweetness)
If you’d like a finishing touch, whisk together ½ cup of powdered sugar with 1 to 2 tablespoons of fresh lemon juice. Drizzle over cooled scones for a glossy citrus glaze.
Tips for Perfect Scones
- Keep your butter cold. This ensures flakey layers and a tender crumb.
- Don’t overmix the dough. Mixing too much can develop the gluten and make scones tough.
- Use full-fat Greek yogurt. It adds richness and helps keep the scones moist.
- Adjust sweetness. If you prefer a sweeter scone, increase sugar to ⅓ cup.
Serving Suggestions
Serve these scones with a cup of hot tea, a side of clotted cream, or a spoonful of blueberry preserves. They make a lovely addition to brunch tables, afternoon tea gatherings, or simply as a homemade indulgence with your morning coffee.