Glazed Lemon Blueberry Scones! Made with yogurt to keep them light and fluffy. Easy dough from the food processor.
I’ve made so many variations of these scones over the years I can’t even remember which ones came first! The base batter is extremely adaptable and I love combining different fruit, spice and glaze combinations depending on the season.
For this early summer version, I simply scooped fresh blueberries directly into the batter and then covered the scones with a sweet lemon glaze.
Yogurt replaces whipped cream in my recipe, and the scones always come out fluffy and tender — not at all like those dense hockey pucks sold in cafes. Also, for extra fluffy scones, it’s important to chill the batter thoroughly before slicing the scones and then handling them as little as possible when transferring them to the baking sheet.
You can prepare the dough in a food processor or make it by hand with a dough cutter. It’s up to you! I made them by hand for many years, but now I use the food processor because it’s so much faster.
These scones don’t need any extra jam or butter—they’re perfect on their own with a tall mug of tea alongside.
Lemon Blueberry Scones
How to make scones without a food processor: Whisk together the dry ingredients in a medium mixing bowl. Using a pastry cutter, work the butter into the flour mixture until the mixture appears sandy and only small, gravel-sized chunks of butter remain. Pour over the whisked yogurt and egg mixture and use a wooden spoon or whisk to mix the wet and dry ingredients together. Fold in the blueberries.
ingredients
For the scones:
-
2 1/3 cup (300G) unbleached all purpose flour
-
1/4 cup (56G) granulated sugar
-
2 teaspoon baking powder
-
1/2 teaspoon baking soda
-
1/4 teaspoon kosher salt
-
8 tablespoons (1 stick, 4 ounces) unsalted buttercut into 1/2 inch cubes
-
3/4 cup (170G) Greek whole milk yoghurt
-
1 big egg
-
1 (6 Ounce) Container fresh blueberriespicked for stalks, rinsed and dried
For the glaze:
-
1 tablespoon Lemon peelof 1 medium lemon
-
2 tablespoon lemon juiceof 1 medium lemon
-
1 cup (120G) powdered sugar
method
-
Prepare the dough in a food processor:
Measure flour, sugar, baking powder, baking soda, and salt into a food processor. Process the ingredients to combine them evenly.
Sprinkle the diced butter over the flour mixture and pulse the mixture in 1 second, until the butter is no longer visible and the mixture looks slightly gritty.
In another mixing bowl, whisk together the yogurt and egg until there are no streaks of yolk. Put this mixture in the food processor with the flour and butter.
Run the food processor for about three seconds, until all the flour is absorbed and the dough begins to pull away from the sides of the bowl.
-
Fold in the blueberries:
Roll out the dough on a lightly floured surface. Sprinkle the blueberries on top and fold the dough a few times with a spatula to incorporate it. (You can also do this in a separate mixing bowl instead of on the counter if you prefer.)
-
Shape the dough into discs and refrigerate:
Using a bench scraper or knife, divide the dough in half and pat into two discs about 1/2 inch thick and 6 inches wide (you can use the length of your hand as a guide).
Wrap the dough discs in plastic wrap and refrigerate for at least 2 hours, or up to 24 hours.
-
Preheat oven to 350F:
Line a baking sheet with a silicone baking mat or parchment paper.
-
Cut and bake scones:
Unwrap the chilled dough discs and cut each disc into eight wedges (16 wedges total).
Place the wedges 1 inch apart on the parchment-lined baking sheet. Try not to touch the sides or over-handle the scones as you transfer them, as this can prevent them from rising in the oven.
Bake the scones for 15 to 18 minutes until lightly browned.
-
Make glaze:
While the scones are baking, whisk together the lemon zest, lemon juice, and powdered sugar in a small bowl. The glaze should be of a pourable consistency; Add additional lemon juice (or milk or water) if needed, 1 teaspoon at a time.
-
Glaze and let cool the scones:
Transfer the scones to a cooling rack with something underneath to catch dripping frosting (I use wax paper). While the scones are still warm, drizzle each with a teaspoon of the glaze. Allow the scones to cool until the frosting has completely set, about 30 minutes.
| nutritional information (per serving) | |
|---|---|
| 183 | calories |
| 7g | Fat |
| 28g | carbohydrates |
| 3g | protein |
