Lemon Blueberry Yogurt Scones

Description:
These light, tender scones are bursting with fresh blueberries and a zesty lemon flavor, all balanced by the richness of yogurt. Perfect for a cozy morning breakfast, afternoon tea, or a delightful treat anytime, these scones are the perfect blend of sweet and tangy, with a buttery crumb and a slightly tangy yogurt finish.

Origin:
Scones are a classic British treat, often enjoyed during afternoon tea. This variation adds a modern twist with yogurt for added moisture and a lemon-blueberry combo that’s popular in both American and British baked goods.

Ingredients Quantity:

All-purpose flour: 2 cups
Baking powder: 2 ½ teaspoons
Sugar: ¼ cup
Salt: ¼ teaspoon
Unsalted butter (cold, cubed): 6 tablespoons
Greek yogurt (plain or vanilla): ½ cup
Milk: 2 tablespoons
Eggs: 1 large
Fresh blueberries: 1 cup
Lemon zest: 2 teaspoons
Lemon juice: 1 tablespoon
Vanilla extract: 1 teaspoon

Ingredients Optional:

Powdered sugar for glazing (optional)
Heavy cream for brushing on top (for a golden, glossy finish)
A pinch of cinnamon for added flavor
Chopped nuts (like almonds or walnuts) for added crunch
Lemon glaze (made with powdered sugar and lemon juice) for a sweet finishing touch

Instruction:

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Prepare the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt.
Cut in the butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter, fork, or your hands, work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
Combine the wet ingredients: In a small bowl, whisk together the yogurt, milk, egg, lemon zest, lemon juice, and vanilla extract.
Mix the dough: Pour the wet ingredients into the dry mixture and stir gently with a spoon or spatula until just combined. The dough should be somewhat sticky, but don’t overmix it.
Fold in the blueberries: Gently fold in the fresh blueberries. Be careful not to overmix to avoid crushing the berries.
Shape and cut the scones: Turn the dough out onto a floured surface and gently pat it into a round disk about 1-inch thick. Use a sharp knife or a dough cutter to cut the dough into 8 wedges.
Bake the scones: Place the scones on the prepared baking sheet, leaving space between them. If you’d like a golden finish, brush the tops with a little heavy cream or milk. Bake for 18-22 minutes, or until the scones are lightly golden on top and a toothpick inserted comes out clean.
Cool and serve: Allow the scones to cool on a wire rack for a few minutes. If desired, drizzle with lemon glaze or sprinkle with powdered sugar before serving.

Tips of Success:

Cold butter is key for a flaky scone. Make sure your butter is chilled, and work it into the flour quickly to avoid it melting.
Don’t overmix the dough; overworking it can lead to dense scones. Stir just until everything is combined.
For extra flavor, you can brush the scones with a lemon glaze made from powdered sugar and fresh lemon juice.
If using frozen blueberries, don’t thaw them—just fold them in frozen to prevent them from bleeding into the dough.
If you want a crunchier top, sprinkle a little coarse sugar on top of the scones before baking.

Recommendation:
These lemon blueberry yogurt scones are perfect for breakfast, brunch, or a sweet snack with tea or coffee. They also make a wonderful gift for someone who loves fresh baked goods! Try serving them with clotted cream, jam, or a dollop of whipped cream for extra indulgence.

Nutrition (per scone, approx.):