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Lemon Blueberry Scones
Lemon Blueberry Scones
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Prep Time:
15 minutes
Cook Time:
18 minutes
Total Time:
153 minutes
Light and fluffy lemon blueberry scones with a sweet glaze. Made effortlessly using yogurt in a food processor.
Ingredients:
  • For the scones:
  • 2 1/3 cup (300g) unbleached all-purpose flour
  • 1/4 cup (56g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 8 tablespoons (1 stick, 4 ounces) unsalted butter, cut into 1/2-inch cubes
  • 3/4 cup (170g) whole milk Greek yogurt
  • 1 large egg
  • 1 (6 ounce) container fresh blueberries, picked over for stems, rinsed, and dried
  • For the glaze:
  • 1 tablespoon lemon zest, from 1 medium lemon
  • 2 tablespoons lemon juice, from 1 medium lemon
  • 1 cup (120g) powdered sugar
Instructions:
  • Prepare dough in a food processor by adding flour, sugar, baking powder, baking soda, and salt. Pulse until combined. Add cubed butter and pulse until sandy. In a separate bowl, whisk yogurt and egg until smooth. Add to food processor and mix until dough forms.
  • Incorporate blueberries: Place the dough on a floured surface, sprinkle blueberries on top, and gently fold the dough with a spatula to mix in the blueberries. Alternatively, you can do this in a separate mixing bowl.
  • Divide the dough in half and shape into two 1/2-inch thick disks, each about six inches across. Wrap them in plastic wrap and refrigerate for at least two hours, or up to 24 hours.
  • Preheat the oven to 350F and prepare a baking sheet with a silicon baking mat or parchment paper.
  • To prepare the scones for baking, unwrap the chilled dough and slice each disk into eight wedges, creating a total of 16 wedges. Arrange the wedges on the baking sheet, making sure they are spaced an inch apart. Handle them gently to allow them to rise properly. Bake for 15 to 18 minutes until lightly browned.
  • Prepare the glaze by combining lemon zest, lemon juice, and powdered sugar in a small bowl. Adjust the consistency by adding 1 teaspoon of lemon juice, milk, or water at a time until pourable.
  • To glaze and cool the scones, place them on a cooling rack with wax paper underneath to catch any excess glaze. Drizzle a teaspoon of glaze over each warm scone. Allow the scones to cool for about 30 minutes until the glaze is fully set. If you enjoyed the recipe, please consider leaving a star rating below!

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