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Easy Blueberry Greek Yogurt Scones Recipe with Lemon

Tender Greek yogurt scones made with sweet blueberries and topped with a lemon-yogurt glaze.

A blueberry Greek yogurt scone on a small plate with mini lemon slices next to it, and a teapot and cup of tea in the background.


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!

Okay, let me walk you through the easy recipe!

Video Tutorial:

Here’s a video tutorial in case you learn better by watching a demonstration. The written tutorial and printable recipe card are below!

Greek Yogurt Scones Ingredients:

Ingredients for Greek yogurt scones from above on a marble surface.

Okay, let’s chat ingredients. You’ll need:

  • All purpose flour: I like to use unbleached, organic all-purpose flour, but use what you have on hand! I have not personally tried it, but whole wheat pastry flour (AKA white whole wheat flour) *might* work as a whole grain substitute. Regular whole wheat flour would probably produce dry, heavy scones.
  • Salt: I use unrefined sea salt, so if you use table salt you’ll want to decrease the amount slightly. This is because unrefined sea salt contains a lower amount of sodium than table salt.
  • Baking powder
  • Baking soda
  • An egg: This helps to bind the ingredients together.
  • Butter: I use salted butter in these scones. If you only have unsalted on hand, you’ll want to increase the amount of salt. You’ll also want to use cold butter here since you’ll be cutting it into the dry ingredients.
  • A Lemon: You’ll need both the lemon juice and zest, so it’s best to use an organic lemon.
  • Maple syrup: I like to use maple syrup for the sweetener, but you could substitute granulated sugar, brown sugar, coconut sugar, etc. and increase the amount of Greek yogurt a bit.
  • Greek yogurt: This is in place of the heavy cream that often features in scone recipes.
  • Blueberries: If at all possible, make sure to buy WILD blueberries. Their flavor is worlds better than domesticated blueberries. I use frozen blueberries, but I’m sure fresh blueberries would work as well.

A Note About Greek Yogurt…

Kalona SuperNatural Greek yogurt in an open container.

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 regular 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!

Mixing the Scone Dough:

Dry ingredients in a bowl with a whisk.
Start by preheating your oven to 425° F and lining a cookie sheet with parchment paper.

Whisk the dry ingredients together in a large bowl.

Cutting butter and lemon zest into the dry ingredients with a microplane zester off to the side.

Next, cut the butter and lemon zest into the flour mixture.

I use a pastry cutter (AKA pastry blender) for this, but it could also be done with a food processor if you have one!

You’re looking to blend until the butter pieces are no larger than the size of a pea. It should look a bit like coarse meal. 

Greek yogurt, maple syrup, and and egg in a small blue bowl.

In a small separate bowl, whisk together the wet ingredients:

  • Greek yogurt
  • Maple syrup
  • Egg

Pouring the wet ingredients into the dry ingredients.

Now pour the yogurt mixture into the dry mixture.

Mixing the dough together.

Stir together to make a sticky, shaggy dough.

Pouring frozen wild blueberries into the dough.

Add the blueberries…

Gently mixing the scone dough to incorporate 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.

Shaping the Scones:

Patting the dough out into a rectangle on a marble surface.

Scrape the scone dough out onto a generously floured work surface. Since the dough is quite sticky, a lightly floured surface won’t suffice. 

Pat the dough out into a rectangle.

Rolling the scone dough up jelly-roll style.

Roll that rectangle up jelly-roll style.

Slicing the dough into triangles with a knife.

After that, cut the log of dough into triangles.

I like to use a serrated knife to slice through the dough, but a bench scraper or chef’s knife would also work.

Now, you could also pat the dough into one large circle and then cut into wedges like I did in my lemon scone recipe. Or you could gently roll out the dough with a rolling pin and use a round cookie cutter to shape them.

Baking Time!

Blueberry scones fresh from the oven on a parchment-lined baking sheet.

Place the scones on the prepared baking sheet and bake at 425°F for 12-14 minutes, or until cooked through and golden brown.

You want to make sure that the scones are cooked all the way through, but don’t bake them so long that they dry out!

Transfer the baked scones to a wire rack to cool for a few minutes while you make the glaze…

How to Make a Greek Yogurt Glaze:

Whisking the Greek yogurt, lemon juice, and powered sugar together in a small bowl.

Meanwhile, whisk together some more Greek yogurt, lemon juice, and powdered sugar for the glaze.

Blueberry Scones on a cooling rack drizzled with a Greek yogurt lemon glaze.

And now for the best part!!

Drizzle all over the tops of your fresh-baked, delicious scones.

Blueberry scones on a dessert plate with small slices of lemon off to the side and a cup of tea and a tea pot in the background.

Serve spread with grass-fed butter or Devonshire cream if desired and your favorite tea off to the side.

Oh my goodness, the flavors of these blueberry Greek yogurt scones!! They’re pretty much the perfect breakfast treat.

They would also be lovely at a tea party of course, or an Easter or Mother’s Day brunch!

If you have any leftovers (ha!), store them in an airtight container in the refrigerator for up to 3 days.

Close up shot of a blueberry scone drizzled with lemon-yogurt glaze.


  • The dough is intentionally sticky – this makes for softer, flaky scones, almost like a drop biscuit. This isn’t like traditional recipes. 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!
  • Since this is a blueberry scone recipe, expect them to be a bit messier than regular scones!
  • 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.

More Scone Recipes:

Blueberry Scones on a cooling rack drizzled with a Greek yogurt lemon glaze.
4.81 from 21 votes

Blueberry Scones with Greek Yogurt and Lemon

Tender scones filled with blueberries and topped with a Greek yogurt lemon glaze.

Course Dessert
Cuisine American
Keyword blueberry, Greek yogurt, Lemon, scones
Prep Time 10 minutes
Cook Time 14 minutes
Servings 6
Calories 258 kcal
Author Erica Kastner


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


To Make the Scones:

  1. Preheat oven to 425° F. Line a cookie sheet with parchment paper and set aside.

  2. 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.

  3. 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.

  4. 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.

  5. 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:

  1. Meanwhile, as the scones are baking, make the glaze: whisk together all of the glaze ingredients in a small bowl.

  2. After the scones have cooled for 5 minutes, drizzle all over with the glaze. Serve warm.

Updated on January 2, 2024

Stack of three scones on a plate drizzled with glaze.

Recipe Rating


Wednesday 29th of May 2024

Will make these tonight to use up my yogurt. I always weigh my flour, but you don't have gram measurements listed. Do you use 120g flour per cup? That's typically what I do, but I know some bakers use up to 150g per cup.


Monday 12th of February 2024

I’m not a baker by any means, I find baking intimidating actually. But OMG! These are insane! I like that it yields 8 scones as opposed to 24 in other recipes. I’ve made 3 iterations in 3 days, lemon blueberry as per the recipe. Raisins and cranberry, and raspberry-white chocolate. All 3 came out perfectly fluffy, moist , airy and delicious! Can’t wait to try other flavour combinations.


Tuesday 12th of September 2023

Although these are tasty, they're more of a bread-like scone and not flaky. I'm guessing that's because the dough was very sticky whereas most scone doughs are shaggy and on the dry side. That's my guess anyway.

Erica Kastner

Thursday 14th of September 2023

Yep, as I stated in the post, these are not quite like traditional scones. I prefer the softer texture of these!


Monday 26th of June 2023

Hi! Late to the party, but when you say 6 servings, do you mean 6 pieces? I would need to at least double the quantities!

Erica Kastner

Thursday 29th of June 2023

Yes, 6 pieces. You could probably squeeze 8 out if you make them smaller.


Monday 29th of May 2023

Thank you! I finally learned how to roll and cut a proper scone!