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Lightened up Greek yogurt blueberry scones infused with lemon flavor and topped with a sweet lemon glaze. Simply irresistible!

Greek Yogurt Blueberry Scones

Ashley Manila
Moist and crumbly blueberry scones topped with a light lemon glaze. Made with whole wheat flour and Greek yogurt, making it a healthier choice for breakfast or dessert.
4.91 from 11 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine British
Servings 8 scones

Ingredients
 

  • 1 and 1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup granulated sugar
  • 1 teaspoon lemon zest
  • 1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
  • 1 large egg, beaten
  • 1/2 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
  • 3/4 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 lit 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 scones 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.

For the glaze:

  • In a small bowl whisk together the lemon juice and confectioners sugar. Drizzle over warm scones and serve at once.
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