Good Morning everyone! Today I am excited to have one of my fellow food blogging friends, Stephie from Eat Your Heart Out here to share her Blueberry-Lemon Yogurt Scone recipe with you all. She makes just the most delicious recipes like breads, scones, pastries, desserts..Ok, really everything she makes looks delicious..when I read her blog my mouth waters. Stephie is a fellow Chicagoan and I have had the privilege of meeting her. She is a wonderful person with a great personality! When I read her blog it feels just like I am listening to her talk in person. Stop over and check out all of her wonderful creations!
Hello there, readers of A Cedar Spoon! I am so pleased to be guest posting for Julia today. As sweet as she is through your computer screen, she is every bit as lovely in person – I’ve met her, I know! I am also very, very excited to be sharing one of my new favorite recipes with y’all today.
I really love making biscuits and scones (which, depending on who you ask, are more or less the savory and sweet versions of each other, respectively). They are super quick and easy to make – so even someone as anti-morning as myself can handle them – and there are few things more satisfying than pulling a pan of fluffy, soft biscuits or scones out of the oven and face-planting into them sharing them with someone you love.
I created this super summery, light scone recipe using fresh, sweet blueberries and lemon flavor from a container of lemon Greek yogurt. Not only does the yogurt give the scones a light lemony tang, it helps to keep them super moist – these scones will practically melt in your mouth.
A lemon glaze also accompanies these scones, though if you were looking for something a little less sweet, you could certainly leave it off. It just depends on how indulgent you are feeling in the moment…I’m usually feeling pretty indulgent, so I’ll stick with the glaze, personally.
- For the scones:
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- ⅓ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 4 tablespoons cold, unsalted butter, cut into pieces
- 6 ounces lemon Greek yogurt (I used Chobani)
- ½ cup buttermilk
- ⅓ cup sliced almonds
- 1 cup blueberries
- For topping the scones:
- 1 tablespoon buttermilk
- 1 teaspoon sugar
- For the glaze:
- ¾ cup powdered sugar
- 1 tablespoon unsalted butter, melted
- ¼ teaspoon lemon extract
- 1 ½ tablespoons fat free half-and-half
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.
- In a large bowl, whisk together the flours, sugar, salt, baking powder, and baking soda. Using a pastry blender, cut in the cold butter until the butter is the size of small peas. Whisk together the buttermilk and yogurt; add to the dry ingredients and combine with a fork until just barely combined. Fold in the blueberries and almonds, being careful not to over-mix. Mixture may still be somewhat crumbly in places – it will come together soon.
- Dump the dough onto a surface dusted with flour. Use your hands to bring the dough together, kneading 4-5 times until dough just comes together in a round. Pat into a circle about ½ inch in thickness. Using a sharp knife or a dough blade, cut into 8 wedges. Place the wedges close together on the prepared baking sheet.
- Brush the scones with the remaining 1 tablespoon of buttermilk and sprinkle with the teaspoon of sugar. Bake for 12-15 minutes, until golden brown around the edges. Allow to cool slightly on the baking sheet while you whisk together the glaze.
- In a small bowl, whisk together the glaze ingredients. Add a bit more half-and-half or powdered sugar to achieve your desired consistency. Spread or drizzle the glaze over the slightly cooled scones. Allow the glaze to set for a few moments before serving. Scones are best the first day, as the glaze will make them soft the next day, but can be stored in an airtight container for up to 3 days.