Lemon Blueberry Scones

To make the scones without a food processor: Whisk the dry ingredients in a medium mixing bowl. Use a pastry cutter to work the butter into the flour mixture until the mixture looks sandy with only small gravel-sized bits of butter remaining. Pour the whisked yogurt and egg mixture over top, and use a wooden spoon or dough whisk to mix the wet and dry ingredients. Fold in the blueberries.

  • Prep time: 15 minutes
  • Cook time: 18 minutes
  • Chilling time: 2 hours
  • Yield: 16 scones

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

Special equipment:

Method

1 Make the dough in a food processor: Measure the flour, sugar, baking powder, baking soda, and salt into a food processor. Process the ingredients to combine them evenly.

Sprinkle the cubed butter over the flour mixture, and process the mixture in 1-second pulses until the butter is no longer visible and the mixture looks somewhat sandy.

In another mixing bowl, whisk together the yogurt and egg until no streaks of egg yolk remain. Pour this mixture into the food processor with the flour and the butter.

Run the food processor for about three seconds, just until all of the flour is absorbed and the dough begins to come away from the sides of the bowl.

Lemon Blueberry Scones Lemon Blueberry Scones Lemon Blueberry Scones Lemon Blueberry Scones

2 Fold in the blueberries: Turn out the dough onto a lightly floured surface. Scatter the blueberries over top and fold the dough a few times with a spatula to incorporate. (You can also do this in a separate mixing bowl instead of on the counter, if you prefer.)

Lemon Blueberry Scones Lemon Blueberry Scones

3 Shape the dough into disks and chill: With a bench scraper or knife, divide the dough in half and pat into two disks, about 1/2-inch thick and six inches across (you can use the length of your hand as a guide).

Wrap the disks of dough in plastic wrap and refrigerate for at least two hours, or up to 24 hours.

Lemon Blueberry Scones Lemon Blueberry Scones Lemon Blueberry Scones

4 Preheat the oven to 350F: Line a baking sheet with a silicon baking mat or parchment paper.

5 Cut and bake the scones: Unwrap the disks of chilled dough and cut each one into eight wedges (16 wedges total).

Place the wedges an inch apart on the lined baking sheet. Try not to touch the sides or handle the scones too much as you transfer them since this can inhibit how much they rise in the oven.

Bake the scones for 15 to 18 minutes, until they are lightly browned.

Lemon Blueberry Scones Lemon Blueberry Scones Lemon Blueberry Scones

6 Make the glaze: While the scones are baking, whisk together the lemon zest, lemon juice, and powdered sugar in a small bowl. The glaze should be a pourable consistency; add additional lemon juice (or milk, or water) 1 teaspoon at a time if needed.

Lemon Blueberry Scones Lemon Blueberry Scones

7 Glaze and cool the scones: Transfer the scones to a cooling rack with something underneath to catch any dripping glaze (I use wax paper). While the scones are still warm, drizzle each one with a teaspoon of the glaze. Let the scones cool until the glaze has fully set, about 30 minutes.

Lemon Blueberry Scones Lemon Blueberry Scones Lemon Blueberry Scones

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Comments

  • Miki

    This is my all time favorite scone recipe and I’ve tried quite a few! The dough is just perfect! I get compliments all the time:)

    xxxxxyyyyy

  • Cathy

    These were terrible and i will not be making them again. . There used to be a recipe that Elise had on here for scones with variations of lemon blueberry or orange cranberry that were to die for. Those are sadly no longer on the site. I wish i had printed that recipe as it was the best. Any luck someone saved it?

  • Brian

    Loved this recipe. I did a second batch but added cranberries and did an orange glaze, was great as well. If you do an orange glaze you still need a bit of lemon juice to balance out the sweetness.

    xxxxxyyyyy

  • Marilou

    Insanely easy and superb! I “studded” some berries on the top of each scone before sliding them in the oven. When the glaze is drizzled on, there are pinkish swirls around the berries.

  • Andrea

    I made these to eat while watching the Royal Wedding. It was great to be able to make the batter the night before, and it took no time at all to do so in the food processor. The photos were really helpful, btw. Both my husband and I thought these were delicious, especially when they were still warm.

    xxxxxyyyyy

  • Larry P

    Enjoyed making this recipe. The instructions are very clear and I followed them easily for a good result. I am not a baker but will prepare these again as they were a hit for Mother’s day.

    xxxxxyyyyy

  • Theresa Forte

    Tried your recipe this morning — super easy and delicious!!! I like the idea of substituting yoghurt for the cream, plus I had everything I needed for the recipe on hand! The food processor recipe was easy to follow–thanks!!

  • Amy

    We followed the recipe to a T, and I’m sorry to say these were really disappointing. The lemon glaze was transparent and never set. I know scones aren’t typically full of complex flavors, but these had none. Zest and some vanilla in the dough would help, but the texture wasn’t good either so we won’t be bothering with them again.

  • shannon

    Have to ask in the article you stated that you have made different variations… what other kinds have you made… looking for ideas:) Thank you!

  • B

    Can you use frozen blueberries?

    • Emma Christensen

      Hi, B! Yup, I think frozen blueberries would work. I’d go ahead and add them to the dough while they’re still frozen. Otherwise, I think they might get too mushy.

  • Reggie

    Any advice for egg substitute? My son would love these but has an egg allergy.

    • Coco Morante

      I haven’t tried this myself, but there are eggless scone recipes out there. I’d start by substituting 1/4 cup of extra yogurt for the egg and increasing the baking powder by 1/2 teaspoon. They may not get as much lift as when eggs are included, but I think that’s a good place to start!

  • Mrs johnson

    What is the butter measure in oz please?

  • Paul M.

    As a true lemon hound, I’ll be adding a tsp. of zest into the scone batter to let those essences blend.

  • Karen. Clement

    I’m going to make these with gluten free flour, I have done it with Bob Mills 1 2 1 gluten free flour without yogurt or blueberries, but did use buttermilk and it works really well together, so I must try these ones. Thanks for sharing your techniques and recipe.