Lemon Blueberry Scones
Prep Time: 15 minutes
Total Time: 35 minutes
Servings: 8 scones
Ingredients:
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 (optional) lemon glaze:
2 tablespoons fresh lemon juice
3/4 cup confectioners sugar
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 (optional) lemon glaze:
2 tablespoons fresh lemon juice
3/4 cup confectioners sugar
Directions:
Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
In a large bowl mix together flours, salt, baking powder, baking soda, sugar, and lemon zest.
Cut the butter into small cubes then quickly work it into the mixture (using your fingers) until lit resembles a coarse meal.
In a small bowl, whisk together the egg, Greek yogurt, milk, and vanilla, then add to flour and butter mixture. 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 shaggy 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 scones with the egg wash, then sprinkle the top of each scone with sugar.
Bake for 18-20 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.
Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
In a large bowl mix together flours, salt, baking powder, baking soda, sugar, and lemon zest.
Cut the butter into small cubes then quickly work it into the mixture (using your fingers) until lit resembles a coarse meal.
In a small bowl, whisk together the egg, Greek yogurt, milk, and vanilla, then add to flour and butter mixture. 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 shaggy 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 scones with the egg wash, then sprinkle the top of each scone with sugar.
Bake for 18-20 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.
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