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Blueberry Scones with Greek Yogurt and Lemon

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

Ingredients for scones from above on a marble surface.

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.

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 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!

Dry ingredients in a bowl with a whisk.
Start by whisking the dry ingredients together in a bowl.

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

Next, cut in the butter and lemon zest.

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

In a separate, small bowl, whisk together the Greek yogurt, maple syrup, and egg.

Pouring the wet ingredients into the dry ingredients.

Now pour the dry ingredients into the wet ingredients.

Mixing the dough together.

Stir together to make a sticky 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.

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

Scrape the dough out onto a generously floured work surface and pat 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.

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

Place on a parchment-lined baking sheet and bake at 425°F for 12-14 minutes, or until cooked through and golden brown.

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.

Drizzle all over the tops of the 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.

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

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 on a cooling rack drizzled with a Greek yogurt lemon glaze.
4.9 from 19 votes
Print

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

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:

  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.

Stack of three scones on a plate drizzled with glaze.

Recipe Rating




Marjorie

Sunday 30th of October 2022

Excellent - very light and tender. I used fresh blueberries and should have added more than 1/2 cup since, as you said, fresh are bigger than the frozen wild variety and didn’t disperse throughout the dough as much. Thanks for a great recipe!

Terri

Friday 14th of October 2022

Making these for the second time. Took the first ones to a family weekend of 9 one being 7 years old. Everyone loved them. Going to do same recipe but using orange 🍊 and cranberry 😊. Thank you!!!

Erica Kastner

Monday 17th of October 2022

So glad you enjoyed them! Ooooh...cranberry orange sounds amazing!

Rhonda

Monday 19th of September 2022

We just made these a few days ago and they are hands down the best I’ve made from scratch or bought at a bakery for that matter. We substituted maple syrup with the same amount of organic cane sugar. The lemon really adds some extra pizzazz to these. Love, love, love.

Erica Kastner

Tuesday 20th of September 2022

Aw, that makes me so happy that you enjoy them so much!

Kelly

Saturday 7th of May 2022

Took them to a dessert auction, and they brought in $120!! This was my first time making them.

Kelly

Saturday 16th of April 2022

How sticky is sticky? I made them, and the dough stuck to my spatula and fingers a lot. I even added a little more flour to help it out. Just like someone else, my berries started to the before I was done adding them. The blue color was actually pretty. They baked up nice and fluffy.

Kelly

Saturday 7th of May 2022

@Erica Kastner, got it.

Erica Kastner

Tuesday 19th of April 2022

You want it to be able to hold a dough, but be sticky around the edges, if that makes sense. 😅

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