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Blueberry-Lemon Yogurt Scones

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Blueberry-Lemon Yogurt Scones made with fresh blueberries and topped with a perfectly sweet lemon glaze. This recipe is simple, delicious and so quick!

Blueberry-Lemon Yogurt Scones on a plate

Blueberry-Lemon Yogurt Scones

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.

Blueberry-Lemon Yogurt Scones recipes

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.

delicious Blueberry-Lemon Yogurt Scones

A lemon glaze also accompanies these Blueberry-Lemon Yogurt 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. 😉

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Blueberry-Lemon Yogurt Scones

  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8 1x
  • Category: Pastry, Breakfast, Brunch

Scale

Ingredients

  • For the scones:
  • 1 cup all-purpose flour
  • 1 cup white whole wheat flour
  • 1/3 cup granulated sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 4 tablespoons cold, unsalted butter, cut into pieces
  • 6 ounces lemon Greek yogurt (I used Chobani)
  • 1/2 cup buttermilk
  • 1/3 cup sliced almonds
  • 1 cup blueberries
  • For topping the scones:
  • 1 tablespoon buttermilk
  • 1 teaspoon sugar
  • For the glaze:
  • 3/4 cup powdered sugar
  • 1 tablespoon unsalted butter, melted
  • 1/4 teaspoon lemon extract
  • 1 1/2 tablespoons fat free half-and-half

Instructions

  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper; set aside.
  2. 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.
  3. 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 1/2 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.
  4. 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.
  5. 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.

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Coconut Mango Smoothie - A Cedar Spoon

Monday 9th of November 2020

[…] So great to be visiting with you again! You may remember that last summer I shared a recipe for Blueberry-Lemon Yogurt Scones. Now I’m bringing you a smoothie recipe. I didn’t make the breakfast connection […]

Nora @ Buttercream Fanatic

Tuesday 6th of August 2013

What absolutely lovely scones! I love baking with Greek yogurt too. These are a must-try.

Julia

Wednesday 14th of August 2013

They are lovely! I also really like cooking with Greek Yogurt--a great substitute!

Julie

Tuesday 6th of August 2013

I made these, and baked half of the recipe, and put the other half in the freezer to bake for this weekend's breakfasts, since there are only two of us. I'm glad I did, because otherwise, we would have inhaled all eight of them the first day. Yum!

Julia

Wednesday 14th of August 2013

So glad you liked her scones!! I need to try them!

Maureen | Orgasmic Chef

Tuesday 6th of August 2013

I saw the email and I knew if I looked at these I'd have to make them. They look wonderful!

Julia

Wednesday 14th of August 2013

I hope you get a chance to make them! All of her recipes look delicious!

Stefanie @ Sarcastic Cooking

Tuesday 6th of August 2013

Lemon and blueberry is one of my favorite flavor combinations. I want to make these and then freeze them so when it gets colder I can have a little bite of summer for breakfast whenever I want!

Julia

Wednesday 14th of August 2013

Lemon anything is my favorite!! Add blueberries in and forget about it!