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Lemon-Blueberry Scones with Blueberry Glaze
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Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
90 minutes
Whip up fluffy lemon-blueberry scones made with tangy Greek yogurt, fragrant cardamom, and nutty whole wheat flour for a delicious twist on a classic treat.
Ingredients:
  • 1.25 cups whole wheat flour
  • 1 cup all-purpose flour
  • 0.25 cup white sugar
  • 2.5 teaspoons baking powder
  • 1 teaspoon ground cardamom
  • 1 teaspoon lemon zest
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon ground ginger
  • 0.5 cup unsalted butter, frozen
  • 0.5 cup whole-milk Greek yogurt
  • 3 tablespoons heavy cream
  • 1 cup frozen blueberries, unthawed
  • 1 teaspoon water
  • 0.25 cup frozen blueberries, thawed
  • 0.66666668653488 cup confectioners' sugar
  • 1 tablespoon lemon juice
Instructions:
  • Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  • In a large bowl, mix whole wheat flour, all-purpose flour, sugar, baking powder, cardamom, lemon zest, baking soda, salt, and ginger. Grate frozen butter into the bowl using a box grater and mix until mixture looks like coarse crumbs.
  • Combine yogurt, cream, egg, and vanilla extract in a small bowl. Mix into the flour mixture until a crumbly dough forms, ensuring no dry clumps of flour are left. Gently fold in frozen blueberries.
  • Spread crumbly dough onto the parchment-lined baking sheet and shape into an 8-inch circle by pressing firmly. Flatten the top for an even surface. Cut the circle into 8 triangles and space them 1 inch apart on the parchment-lined pan before baking.
  • Combine egg and water in a small bowl to make the egg wash, then delicately brush it over the top of each scone.
  • Bake scones until golden brown on top in the preheated oven for 20-25 minutes. Allow them to cool completely for about 30 minutes.
  • Press thawed blueberries through a fine-mesh strainer with a wooden spoon to extract 2 or 3 tablespoons of juice. Discard skins and seeds. Whisk blueberry juice with confectioners' sugar and lemon juice until smooth, then drizzle over cooled scones.

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