Tender Greek yogurt scones made with sweet blueberries 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!
Okay, let me walk you through the easy recipe!
Video Tutorial:
Here’s a video tutorial in case you learn better by watching a demonstration. The written tutorial and printable recipe card are below!
Greek Yogurt Scones Ingredients:
Okay, let’s chat ingredients. You’ll need:
- All purpose flour: I like to use unbleached, organic all-purpose flour, but use what you have on hand! I have not personally tried it, but whole wheat pastry flour (AKA white whole wheat flour) *might* work as a whole grain substitute. Regular whole wheat flour would probably produce dry, heavy scones.
- Salt: I use unrefined sea salt, so if you use table salt you’ll want to decrease the amount slightly. This is because unrefined sea salt contains a lower amount of sodium than table salt.
- Baking powder
- Baking soda
- An egg: This helps to bind the ingredients together.
- Butter: I use salted butter in these scones. If you only have unsalted on hand, you’ll want to increase the amount of salt. You’ll also want to use cold butter here since you’ll be cutting it into the dry ingredients.
- A Lemon: You’ll need both the lemon juice and zest, so it’s best to use an organic lemon.
- Maple syrup: I like to use maple syrup for the sweetener, but you could substitute granulated sugar, brown sugar, coconut sugar, etc. and increase the amount of Greek yogurt a bit.
- Greek yogurt:This is in place of the heavy cream that often features in scone recipes.
- Blueberries: If at all possible, make sure to buy WILD blueberries. Their flavor is worlds better than domesticated blueberries. I use frozen blueberries, but I’m sure fresh blueberries would work as well.
A Note About Greek Yogurt…
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 regular 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-hom*ogenized, 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!
Mixing the Scone Dough:
Start by preheating your oven to 425° F and lining a cookie sheet with parchment paper.
Whisk the dry ingredients together in a large bowl.
Next, cut the butter and lemon zest into the flour mixture.
I use a pastry cutter (AKA pastry blender) for this, but it could also be done with a food processor if you have one!
You’re looking to blend until the butter pieces are no larger than the size of a pea. It should look a bit like coarse meal.
In a small separate bowl, whisk together the wet ingredients:
- Greek yogurt
- Maple syrup
- Egg
Now pour the yogurt mixture into the dry mixture.
Stir together to make a sticky, shaggy dough.
Add 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.
Shaping the Scones:
Scrape the scone dough out onto a generously floured work surface. Since the dough is quite sticky, a lightly floured surface won’t suffice.
Pat the dough out into a rectangle.
Roll that rectangle up jelly-roll style.
After that, cut the log of dough into triangles.
I like to use a serrated knife to slice through the dough, but a bench scraper or chef’s knife would also work.
Now, you could also pat the dough into one large circle and then cut into wedges like I did in my lemon scone recipe. Or you could gently roll out the dough with a rolling pin and use a round cookie cutter to shape them.
Baking Time!
Place the scones on the prepared baking sheet and bake at 425°F for 12-14 minutes, or until cooked through and golden brown.
You want to make sure that the scones are cooked all the way through, but don’t bake them so long that they dry out!
Transfer the baked scones to a wire rack to cool for a few minutes while you make the glaze…
How to Make a Greek Yogurt Glaze:
Meanwhile, whisk together some more Greek yogurt, lemon juice, and powdered sugar for the glaze.
And now for the best part!!
Drizzle all over the tops of your fresh-baked, delicious scones.
Serve spread with grass-fed butter or Devonshire cream if desired and your favorite tea off to the side.
Oh my goodness, the flavors of these blueberry Greek yogurt scones!! They’re pretty much the perfect breakfast treat.
They would also be lovely at a tea party of course, or an Easter or Mother’s Day brunch!
If you have any leftovers (ha!), store them in an airtight container in the refrigerator for up to 3 days.
Notes:
- The dough is intentionally sticky – this makes for softer, flaky scones, almost like a drop biscuit. This isn’t like traditional recipes. 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!
- Since this is a blueberry scone recipe, expect them to be a bit messier than regular scones!
- 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.
More Scone Recipes:
- How to Make Lemon Scones
- Orange Scones
- Pumpkin Cinnamon Roll Scones
- Apple Cheddar Scones
4.81 from 21 votes
Blueberry Scones with Greek Yogurt and Lemon
Tender scones filled with blueberries and topped with a Greek yogurt lemon glaze.
CourseDessert
CuisineAmerican
Keywordblueberry, 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 1/2cupsorganic all-purpose flour
- 1tbspbaking powder
- 1/4tspbaking soda
- 1/2 tspunrefined salt
- 1tbsplemon zest,from an organic lemon
- 6tbspcold salted butter,cut into pieces
- 1egg,beaten
- 3tbspmaple syrup
- 1/2cupKalona SuperNatural Greek yogurt+ more if needed
- 1/2cupfrozen wild blueberries
For the Glaze:
- 1tbspKalona SuperNatural Greek yogurt
- 1tbsporganic powdered sugar
- 1tspfreshly 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.
Updated on January 2, 2024
