Lemon Blueberry Scones



For the Scones:

1 and 1/2 cups all-purpose flour
1 cup whole wheat flour
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 cup granulated sugar
1 teaspoon lemon zest
1 stick (4 ounces) unsalted butter, VERY cold and cut into tiny pieces
1 large egg, beaten
1/2 cup non-fat Greek yogurt
3 tablespoons whole milk
2 teaspoons pure vanilla extract
1 cup blueberries, fresh or frozen (If using frozen, do not thaw first)

For the egg wash:

1 large egg, beaten
1 teaspoon milk or water
2 tablespoons sugar, for sprinkling

For the lemon glaze:

2 tablespoons fresh lemon juice
3/4 cup confectioners sugar


For the Scones:

Preheat your oven to 400, then line a large baking sheet with parchment paper and set aside.

In a large bowl mix flour, salt, baking powder, baking soda, sugar, and lemon zest.

Cut the butter into small cubes then quickly work it into the mixture (using your hands) until it resembles a coarse meal.

In a small bowl, whisk together the egg, yogurt, milk, and vanilla, then add to the flour and butter mixture, then use a fork to stir everything together until just moistened.

Add in the blueberries and gently fold them into dough with a spatula - don’t worry if some of the berries break up a bit.

Pour the dough out onto a clean, floured work surface and shape the dough into an 8-inch circle.

Cut the dough into 8 wedges and carefully transfer to the prepared sheet.

Lightly brush each scone with the egg wash, then sprinkle the top of each scone with sugar.

Bake for 18 to 20 minutes, or until the tops are lightly golden brown.

Cool for about 10 minutes, then make your glaze.

For the glaze:

In a small bowl whisk together the lemon juice and confectioners sugar.

Drizzle over warm scones and serve at once. Enjoy!

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