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Greek Yogurt Lemon Blueberry Scones

Greek Yogurt Lemon Blueberry Scones

Delicious Greek Yogurt Lemon Blueberry Scones perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 8 scones
Calories 200 kcal

Equipment

  • oven
  • baking sheet
  • parchment paper
  • Mixing Bowls
  • whisk
  • spatula
  • fork

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 cup whole wheat flour
  • 0.5 teaspoon salt
  • 1 tablespoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 cup granulated sugar
  • 1 teaspoon lemon zest
  • 4 ounces unsalted butter VERY cold and cut into tiny pieces
  • 1 large egg beaten
  • 0.5 cup non-fat Greek yogurt
  • 3 tablespoons whole milk
  • 2 teaspoons pure vanilla extract
  • 1 cup blueberries fresh or frozen (If using frozen, do not thaw first)

For the egg wash

  • 1 large egg beaten
  • 1 teaspoon milk or water
  • 2 tablespoons sugar for sprinkling

For the (optional) lemon glaze

  • 2 tablespoons fresh lemon juice
  • 0.75 cup confectioners sugar

Instructions
 

  • Preheat oven to 400°F. Line a large baking sheet with parchment paper; set aside.
  • In a large bowl mix together flours, salt, baking powder, baking soda, sugar, and lemon zest.
  • Cut the butter into small cubes then quickly work it into the mixture (using your fingers) until it resembles a coarse meal.
  • In a small bowl, whisk together the egg, Greek yogurt, milk, and vanilla, then add to flour and butter mixture. Use a fork to stir everything together until just moistened.
  • Add in the blueberries and gently fold them into dough with a spatula - don’t worry if some of the berries break up a bit.
  • Pour the shaggy dough out onto a clean, floured work surface and shape the dough into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer to the prepared sheet.
  • Lightly brush each scone with the egg wash, then sprinkle the top of each scone with sugar.
  • Bake for 18-20 minutes, or until the tops are lightly golden brown.
  • Cool for about 10 minutes, then make your glaze.
  • In a small bowl whisk together the lemon juice and confectioners sugar. Drizzle over warm scones and serve at once.

Nutrition

Serving: 1sconeCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 35mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 6gVitamin A: 300IUVitamin C: 2mgCalcium: 20mgIron: 1mg
Keyword baking, blueberry dessert, Greek Yogurt Lemon Blueberry Scones, lemon recipes, scones, yogurt recipes
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