Why You’ll Love This Recipe

This recipe combines the refreshing zest of lemon with the juiciness of blueberries, all wrapped up in a tender scone. The addition of Greek yogurt makes the scones incredibly soft, while the blueberry glaze adds the perfect touch of sweetness. Whether you’re making these for a special occasion or just as a cozy treat at home, these scones are sure to impress!

Ingredients

1¼ cups whole wheat flour
1 cup all-purpose flour
¼ cup white sugar
2½ teaspoons baking powder
1 teaspoon ground cardamom
1 teaspoon grated lemon zest
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground ginger
½ cup unsalted butter, frozen
½ cup whole milk Greek yogurt
3 tablespoons heavy cream
1 egg
2 teaspoons vanilla extract
1 cup frozen blueberries, unthawed

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
In a large bowl, whisk together the whole wheat flour, all-purpose flour, sugar, baking powder, cardamom, lemon zest, baking soda, salt, and ground ginger.
Grate the frozen butter into the flour mixture and toss until the mixture resembles coarse crumbs.
In a separate bowl, whisk together the Greek yogurt, heavy cream, egg, and vanilla extract. Add this wet mixture to the dry ingredients and stir until a crumbly dough forms.
Gently fold in the frozen blueberries, being careful not to mash them.
Turn the dough out onto the prepared baking sheet and press it into an 8-inch circle. Flatten the top to ensure even thickness.
Cut the dough into 8 wedges, leaving space between each one.
For the egg wash, whisk the egg with water and brush it over the tops of each scone.
Bake the scones for 20 to 25 minutes, or until golden brown. Allow them to cool completely on a wire rack.
For the glaze, press the thawed blueberries through a fine-mesh strainer to extract the juice. Whisk the blueberry juice with confectioners’ sugar and lemon juice until smooth.
Drizzle the glaze over the cooled scones.

Servings and Timing

This recipe yields approximately 8 scones.

Prep time: 15 minutes
Bake time: 20–25 minutes
Total time: 45 minutes

Variations

Add-ins: Try adding chopped pecans or almonds for a bit of crunch.
Different berries: Swap out the blueberries for raspberries or blackberries for a different flavor.
Make it dairy-free: Use a dairy-free yogurt and non-dairy butter to make this recipe dairy-free.

Storage/Reheating

Store leftover scones in an airtight container at room temperature for up to 2 days. If you want to keep them for a longer period, you can freeze them. To reheat, simply place them in a 350°F (175°C) oven for 5–7 minutes.

FAQs

Can I use fresh blueberries instead of frozen?

Yes, you can use fresh blueberries, but frozen blueberries help prevent the dough from becoming too wet and ensure they stay intact during baking.

Can I make the dough ahead of time?

Yes, you can make the dough in advance. Shape the scones and freeze them before baking. When you’re ready, just bake them directly from the freezer, adding a couple of extra minutes to the baking time.

How do I make the glaze thicker?

If your glaze is too thin, simply add more powdered sugar until you reach your desired consistency.

Can I make these scones without cardamom?

Yes, you can leave out the cardamom if you don’t have it or if you prefer a simpler flavor profile. Lemon zest and ginger still provide great flavor.

Can I substitute the yogurt with sour cream?

Yes, sour cream can be used as a substitute for Greek yogurt in this recipe. It will provide a similar tang and moisture to the dough.

Do these scones freeze well?

Yes, these scones freeze very well. Just wrap them tightly in plastic wrap or foil and store them in a freezer bag. When ready to eat, thaw them at room temperature or reheat in the oven.

Can I add a glaze without blueberries?

Yes, you can make a simple lemon glaze by mixing powdered sugar and lemon juice. It will add a sweet and tangy finish to your scones.

Why is it important to freeze the butter?

Freezing the butter ensures it stays in solid chunks during mixing, which helps create the flaky texture that scones are known for.

How should I store the blueberry glaze?

Store any leftover blueberry glaze in the refrigerator for up to 3 days. Reheat it gently in the microwave before drizzling over the scones again.

Can I make these scones gluten-free?

Yes, you can substitute the whole wheat flour and all-purpose flour with a gluten-free flour blend. Be sure to check the instructions on the blend for best results.

Conclusion

These Lemon Blueberry Scones with Blueberry Glaze are a perfect treat for any occasion. Their tender, flaky texture combined with the sweet and tart flavors make them irresistible. With simple ingredients and easy preparation, these scones are sure to become a favorite in your baking repertoire!

Lemon Blueberry Scones with Blueberry Glaze

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Lemon Blueberry Scones with Blueberry Glaze combine the refreshing zest of lemon, juicy blueberries, and a flaky, tender texture. Topped with a luscious blueberry glaze, these scones are perfect for breakfast, brunch, or a sweet snack, offering a delightful balance of sweetness and tang.

Author: Amy
Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 45 minutes
Yield: 8 scones
Category: Breakfast, Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the Oven:
Preheat to 400°F (200°C) and line a large baking sheet with parchment paper.

Prepare the Scone Dough:
In a large bowl, whisk together the whole wheat flour, all-purpose flour, sugar, baking powder, cardamom, lemon zest, baking soda, salt, and ground ginger.

Grate the Frozen Butter:
Grate the frozen butter into the flour mixture and toss until it resembles coarse crumbs.

Combine Wet Ingredients:
In a separate bowl, whisk together the Greek yogurt, heavy cream, egg, and vanilla extract. Add this mixture to the dry ingredients and stir until a crumbly dough forms.

Fold in Blueberries:
Gently fold in the frozen blueberries, being careful not to mash them.

Shape the Dough:
Turn the dough out onto the prepared baking sheet, forming an 8-inch circle. Flatten the top for even thickness. Cut into 8 wedges, leaving space between each one.

Brush with Egg Wash:
For the egg wash, whisk the egg with a little water and brush over the tops of each scone.

Bake:
Bake for 20 to 25 minutes or until golden brown. Allow the scones to cool completely on a wire rack.

Prepare the Glaze:
Press the thawed blueberries through a fine-mesh strainer to extract juice. Whisk the blueberry juice with confectioners’ sugar and lemon juice until smooth.

Glaze the Scones:
Drizzle the glaze over the cooled scones.

Notes

Storage: Store leftover scones in an airtight container at room temperature for up to 2 days. For longer storage, freeze the scones.

Freezing the Butter: Freezing the butter helps create the scones’ flaky texture. It should remain in solid chunks while mixing.

Gluten-Free Option: You can substitute the whole wheat and all-purpose flour with a gluten-free flour blend.

Make-Ahead: The dough can be made in advance and frozen. Bake from frozen, adding a few extra minutes to the baking time.