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Easy Blueberry Greek Yogurt Scones Recipe with Lemon

Easy Blueberry Greek Yogurt Scones Recipe with Lemon

Tender scones filled with blueberries and topped with a Greek yogurt lemon glaze.
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Prep Time 10 minutes
Cook Time 14 minutes
Cooling Time 5 minutes
Total Time 29 minutes
Course Dessert
Cuisine American
Servings 6 scones
Calories 258 kcal

Equipment

  • mixing bowls
  • Cookie Sheet
  • whisk
  • pastry blender

Ingredients
  

For the Scones

  • 1.5 cups organic all-purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon unrefined salt
  • 1 tablespoon lemon zest from an organic lemon
  • 6 tablespoon cold salted butter cut into pieces
  • 1 large egg beaten
  • 3 tablespoon maple syrup
  • ½ cup Kalona SuperNatural Greek yogurt more if needed
  • ½ cup frozen wild blueberries

For the Glaze

  • 1 tablespoon Kalona SuperNatural Greek yogurt
  • 1 tablespoon organic powdered sugar
  • 1 teaspoon freshly squeezed lemon juice

Instructions
 

To Make the Scones

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

  • Meanwhile, as the scones are baking, make the glaze: whisk together all of the glaze ingredients in a small bowl.
  • After the scones have cooled for 5 minutes, drizzle all over with the glaze. Serve warm.

Nutrition

Serving: 1sconeCalories: 258kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 5gVitamin A: 500IUVitamin C: 1mgCalcium: 100mgIron: 1mg
Keyword blueberry, Greek Yogurt, lemon, scones
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