Lemon Blueberry Yogurt Scones
Lemon Blueberry Yogurt Scones
Lemon Blueberry Yogurt Scones are a delightful treat that perfectly combines the tartness of lemon with the sweetness of blueberries. These scones are light, fluffy, and bursting with flavor. They make a wonderful breakfast option or a delicious snack to enjoy with tea or coffee. Whether you’re a beginner or an experienced baker, this recipe is simple and rewarding.
Why Make This Recipe
You should make Lemon Blueberry Yogurt Scones for several reasons. First, they are quick and easy to prepare, taking only about 30 minutes from start to finish. They are also made with Greek yogurt, which helps keep the scones moist and adds a slight tang. Additionally, the combination of fresh blueberries and zesty lemon creates a refreshing flavor that is perfect for any time of the day. Finally, these scones are great for sharing with friends and family or for enjoying on a quiet morning at home.
How to Make Lemon Blueberry Yogurt Scones
To make Lemon Blueberry Yogurt Scones, you will need to gather your ingredients and follow these simple directions. The steps are straightforward, making it easy for anyone to enjoy freshly baked scones.
Ingredients:
- 2 cups flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold butter
- 1/2 cup Greek yogurt
- 1 egg
- 1 tbsp lemon zest
- 1 cup blueberries
Directions:
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix together the flour, sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the Greek yogurt, egg, and lemon zest until combined.
- Gently fold in the blueberries.
- On a lightly floured surface, shape the dough into a circle about 1 inch thick.
- Cut the dough into wedges (like a pizza) and place the pieces on a baking sheet lined with parchment paper.
- Bake for about 15-20 minutes or until golden brown.
How to Serve Lemon Blueberry Yogurt Scones
Lemon Blueberry Yogurt Scones are best enjoyed warm. You can serve them as is or with a pat of butter. For an extra touch, drizzle a bit of honey or spread some cream cheese on top. They pair beautifully with a cup of tea or coffee, making them a delightful addition to your morning routine or an afternoon tea gathering.
How to Store Lemon Blueberry Yogurt Scones
If you have leftover scones, store them in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage. To freeze, place the scones in a freezer-safe bag or container. They will keep well for up to 3 months. To enjoy frozen scones, simply reheat them in the oven or microwave.
Tips to Make Lemon Blueberry Yogurt Scones
- Make sure the butter is cold for a flaky texture.
- Be gentle when mixing the dough to avoid tough scones.
- Use fresh blueberries for the best flavor, but frozen ones work too. Just be sure to add them straight from the freezer without thawing.
- Adjust the lemon zest to your taste; more zest will give a stronger lemon flavor.
Variation
You can easily customize these scones by adding different fruits such as cranberries or strawberries. For a richer flavor, consider adding a teaspoon of vanilla extract to the dough. You can also replace Greek yogurt with buttermilk if you prefer.
FAQs
-
Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just add them directly to the dough without thawing. -
Can I make these scones ahead of time?
Absolutely! You can prepare the dough and refrigerate it for a few hours before baking. Just bake them when you’re ready to enjoy. -
What if I don’t have Greek yogurt?
If you don’t have Greek yogurt, you can substitute it with regular yogurt or buttermilk. The texture may vary slightly, but the scones will still be delicious.
Enjoy making these tasty Lemon Blueberry Yogurt Scones and share them with your loved ones! They are sure to bring a smile to anyone’s face.
Lemon Blueberry Yogurt Scones
Ingredients
Dry Ingredients
- 2 cups flour all-purpose flour
- 1/4 cup sugar granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup cold butter cut into small pieces
- 1/2 cup Greek yogurt can substitute with regular yogurt or buttermilk
- 1 piece egg
- 1 tbsp lemon zest freshly grated
Add-ins
- 1 cup blueberries fresh or frozen (add straight from the freezer if using frozen)
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, mix together the flour, sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the Greek yogurt, egg, and lemon zest until combined.
- Gently fold in the blueberries.
- On a lightly floured surface, shape the dough into a circle about 1 inch thick.
- Cut the dough into wedges and place the pieces on a baking sheet lined with parchment paper.
Baking
- Bake for about 15-20 minutes or until golden brown.
