Lemon Blueberry Yogurt Scones
These light and fluffy scones combine the tartness of lemon with the sweetness of blueberries, making them a delightful breakfast or snack option.
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.
Notes
Serve warm, optionally with butter, honey, or cream cheese. Best stored in an airtight container for up to 3 days or frozen for up to 3 months.