Tender blueberry scones made with Greek yogurt and topped with a lemon-yogurt glaze.
I used to think that scones were the dry, boring part of tea party food. Then I learned how to make soft, tender scones. Sure, they aren’t proper and traditional. But they are scrumptious.
These blueberry scones are made with Greek yogurt and kissed with lemon. Then you drizzle them with a lemon-yogurt glaze for an extra bit of tangy goodness. These would be perfect for a summer tea party!
Blueberry Scones Ingredients
Okay, let’s chat ingredients. You’ll need flour, salt, baking powder, baking soda, an egg, butter, a lemon (you need the juice and the zest), maple syrup, Greek yogurt, and blueberries. If at all possible, make sure to buy WILD blueberries. Their flavor is worlds better than domesticated blueberries.
Now before we get into making these blueberry scones, let’s chat a bit about Greek yogurt.
Have you ever heard of Greek yogurt before? It’s essentially yogurt that has been strained to remove some of the whey. This makes for a thicker yogurt that has a higher protein content. If made properly, it has a consistency similar to sour cream!
The folks at Kalona SuperNatural do Greek yogurt right: it’s made with organic, pasture-grazed milk that is minimally processed. That means that it’s non-homogenized, and pasteurized to just 161° F (that’s less than I usually heat my milk to make homemade yogurt!). The milk is then cultured for 24 hours to make yogurt, and then strained using a special piece of equipment. The whey that is strained off doesn’t go to waste, either: it’s sent off to make whey protein!
The result is a tangy, thick Greek yogurt full of nutrients. Perfect for baking into these blueberry scones!
Okay, let’s make them!
Start by whisking the dry ingredients together in a bowl.
Next, cut in the butter and lemon zest.
In a separate, small bowl, whisk together the Greek yogurt, maple syrup, and egg.
Now pour the dry ingredients into the wet ingredients.
Stir together to make a sticky dough.
Add the blueberries…
…and gently toss to combine. You don’t want to go too crazy on the stirring or your blueberry scones will turn completely purple.
Scrape the dough out onto a generously floured work surface and pat out into a rectangle.
Roll that rectangle up jelly-roll style.
After that, cut the log of dough into triangles.
Place on a parchment-lined baking sheet and bake at 425°F for 12-14 minutes, or until cooked through and golden brown.
Meanwhile, whisk together some more Greek yogurt, lemon juice, and powdered sugar for the glaze.
Drizzle all over the tops of the scones.
Serve spread with grass-fed butter or Devonshire cream if desired and your favorite tea off to the side.
NOTES:
- The dough is intentionally sticky – this makes for softer scones, almost like a drop biscuit. If you prefer a drier scone, you can cut back on the Greek yogurt and butter a bit.
- As I mentioned, PLEASE, if at all possible, find frozen wild blueberries – skip the large domesticated ones!
- This makes enough to kiss the scones with the glaze. If you like your scones simply dripping in glaze, you might want to double it.
Blueberry Scones with Greek Yogurt and Lemon
Tender scones filled with blueberries and topped with a Greek yogurt lemon glaze.
Ingredients
For the Scones:
- 1 1/2 cups organic all-purpose flour
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp unrefined salt
- 1 tbsp lemon zest, from an organic lemon
- 6 tbsp cold salted butter, cut into pieces
- 1 egg, beaten
- 3 tbsp maple syrup
- 1/2 cup Kalona SuperNatural Greek yogurt + more if needed
- 1/2 cup frozen wild blueberries
For the Glaze:
- 1 tbsp Kalona SuperNatural Greek yogurt
- 1 tbsp organic powdered sugar
- 1 tsp freshly squeezed lemon juice
Instructions
To Make the Scones:
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Preheat oven to 425° F. Line a cookie sheet with parchment paper and set aside.
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Using a pastry blender, cut in the butter pieces and lemon zest until the butter pieces are no larger than the size of a pea.
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In a small bowl, whisk together the egg, maple syrup, and Greek yogurt. Add the wet ingredients to the dry ingredients and stir to form a dough. Add more Greek yogurt as needed to get a soft, somewhat sticky dough. Fold in the blueberries gently.
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Scrape the dough out onto a floured work surface. Pat out into a rectangle. Roll the rectangle up jelly-roll style. Cut the dough into about 6 triangles. Place on the prepared baking sheet.
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Bake in preheated oven for 12-14 minutes, or until the scones are golden brown and cooked through. Remove to a wire cooling rack and allow to cool for 5 minutes.
To Make the Glaze:
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Meanwhile, as the scones are baking, make the glaze: whisk together all of the glaze ingredients in a small bowl.
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After the scones have cooled for 5 minutes, drizzle all over with the glaze. Serve warm.
Hi! Probably a long shot but do you think I could sub in almond flour? These look too good to pass up 🙂 Thanks!
Hey Lissette,
I haven’t experimented with substituting almond flour in a conventional recipe. This article might be helpful to you: https://www.natureseats.com/blog/recipe-blog/item/almond-flour-flour-conversion
Is your goal a gluten free scone, or a low-carb one? If it’s just gluten free, I would think a 1-for-1 gluten free flour mix might work better than just almond flour. Or maybe you could use a mix of almond flour and tapioca starch.
We enjoyed these scones for breakfast today. They are so light and delicious with just the right amount of lemon. Highly recommended!!! Thank you for sharing!
I’m so glad you enjoyed them, Rebecca! Thank you for your review. ❤❤❤
I just made these and they were …..AMAZING!!! So light and airy….not heavy and dense like most scones. My husband loves them ?
This recipe is a real keeper. ?
So pleased that you guys enjoyed them! That’s one of my favorite things about the as well – they’re quite a bit “lighter” than many scones!
I loved these so much. I shared them with my husband and to make sure he didn’t notice the yogurt flavor in the icing I added an extra tablespoon of powdered sugar. But I will definitely be making these again. I ended up using the frozen Maine blueberries even though I had fresh and I agree the frozen had a much sweeter flavor. Thank you for the recipe!!
Oh my gosh!!!! This is a fabulous recipe!!! And it’s pretty easy! I love these scones. I just made drop scones & got 12 out of this recipe. I also subbed sour cream for the yogurt (didn’t have yogurt on hand) & it turned out GREAT & TENDER!!!! YUMMMMM! THX!!!
Hi – would you happen to know the macros/nutritional info. for this recipe?
Thx
Sure thing! 10.3 grams of fat, 6 grams of protein, 36 grams of carbs, 258 calories. Hope that helps!
I love this recipe!! The perfect balance of texture for a scone. One question, any ideas of something to sub for maple? Others didn’t notice it, but it overpowered the lemon a bit for my taste. More zest is already my first idea for next time, but figured I’d ask! Thank you!!
So glad you loved the scones, Noelle! You could substitute honey for the maple syrup, or you could use cane sugar instead and increase the amount of Greek yogurt if the dough seems too dry. Hope that helps!
Can you freeze these?
Were you thinking of freezing them before or after baking? Either should work as long as you package them really well (place in a freezer safe zippered bag and remove all excess air before zipping close). You wouldn’t want to store them more than about 3 months.
These are amazing! Thank you for sharing!
So happy you enjoyed them, Kim! Thank you for your review! ❤
This looks so good! Can I make it with other kinds of berries?
Yep! I would just consider the size of the berries – if they’re quite large you may wish to chop them first.
Thanks for sharing! Does it keep long?
I would say a few days at room temp if you leave off the glaze. You would want to eat them up quickly once they’re glazed.
Just made them today and we loved them! We loved that there was no sugar added and the yogurt gives it a distinctive flavor. Like someone else said in the comment, this recipe is a keeper!
So happy that you enjoyed them, Leslie! Thank you for your review!
We love this recipe. We use brown sugar instead of regular. Instead of the glaze we spinkle a little of it on top. This requires a little more liquid. I used buttermilk last time.
Thank you for your review, Lara! And for telling us how you made them. ?✨
I made this with non-fat Greek yogurt because I didn’t have the whole milk variety and also fresh blueberries. It came out great. Thanks for the recipe. You directions are really clear and easy to follow.
Very good scones. I don’t like the glaze so next time I’ll just make the glaze with milk and not Greek yogurt. The scones are light and easy to work with.
Thank you for your review, Nikki!
They taste great but they do not look as nice as your picture. My frozen blueberries were melting as I was patting them out to a jelly roll so very blue. I will do it again and try the drop method. Delish!!
If I use dried blueberries. Would you soak them first?
If the blueberries are quite hard, then it would be a good idea to soak them first. If they’re pretty soft, they would probably be fine.
I always make this scones recipe. Everyone loves it! 👌
So happy y’all have been enjoying them, Isabel!
Can I make with whole wheat flour!?
I haven’t personally tried it, but should work if you use whole wheat pastry flour (not just regular whole wheat otherwise they will be pretty dense).