A delicious and moist Blueberry Lemon Scones recipe that’s healthy and super easy to make. These scones are the perfect grab and go breakfast!
Blueberry Lemon Scones
Who doesn’t like a good scone recipe? Especially if it’s a healthy scone recipe, right?! This recipe came to life when I had a pint of blueberries just sitting in my refrigerator. I bought the blueberries in hopes that Mr. Cason {our son} would eat them. But it seems that right now he would rather feed them to our dog than put them in his mouth. So, what’s a mom to do with a pint of blueberries her son won’t eat? Well, you could make blueberry pancakes {typical} or blueberry muffins {also typical}. Or, you could be super fun and create a yummy Blueberry Lemon Scone with a Lemon Glaze!!! Doesn’t that just sound more appetizing then plain old blueberry pancakes? 🙂 Well, believe me, these Blueberry Lemon Scones are rockin’ and are the perfect “grab and go” breakfast! But let me warn you, you may want to make a double batch because these things will be gone fast! 🙂
How to Make Blueberry Lemon Scones
To get started, Preheat the oven to 400º. In a bowl, combine the 1 cup of whole wheat flour, 1 cup of all-purpose flour, 1/4 cup of sugar, 2 teaspoons of baking powder and 1/2 teaspoon of baking soda.
Use a pastry blender, or two knives, to cut 6 Tablespoons of unsalted {chilled} butter until it resembles small peas and add the butter to flour mixture.
Next, stir in the 1 cup of fresh blueberries to flour mixture.
In a small bowl, mix together the 1 egg and 1 cup of lemon flavored greek yogurt.
Add the yogurt mixture into the dry ingredients and stir until just combined.{mixture will still be crumbly}
Dump the dough onto a work surface/counter and “knead” 3-4 times. {as much as you can with the crumbly consistency}
Pat the dough into a circle about 1/2 an inch thick.
Next, cut dough into 10-12 wedges and transfer wedges to a baking sheet.
Bake the scones 12-14 minutes.
Optional: To make a yummy lemon glaze to drizzle over the scones add 3/4 cup of powdered sugar to a small bowl.
Next, add 1 teaspoon of lemon zest, 1 Tablespoon of lemon juice, and 2 Tablespoons of milk.
Mix until combined and drizzle over warm scones after they come out of the oven.
SOOOOO GOOOD!!!
PrintBlueberry Lemon Scones
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 scones 1x
- Category: Breakfast
- Method: Oven
- Cuisine: English
Description
This easy lemon blueberry scones recipe with homemade sweet lemon glaze is a freezer-friendly breakfast option that tastes just like dessert.
Ingredients
- 2 cup All- Purpose Flour
- 1/4 cup of sugar
- 1 tablespoon of lemon zest
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 cup of unsalted cold butter, cut into small pea size pieces
- 1 cup of vanilla flavored greek yogurt
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- 2 tablespoons unsweetened almond milk
Lemon Glaze:
- 1/2 cup powdered sugar
- 1/2 or 1 tablespoon of lemon juice
Instructions
- Preheat the oven to 400° F.
- In a bowl, combine the flour, sugar, lemon zest, baking powder and baking soda.
- Use a pastry blender, or two knives, to cut butter until it resembles small peas and add the butter to flour mixture.
- In a small bowl, mix together the egg, yogurt and vanilla.
- Pour the yogurt mixture into the dry ingredients and stir until just combined.
- Add in the blueberries and mix together.
- Dump the dough onto a flour covered work surface and “knead” 3-4 times. {as much as you can, it will be very crumbly}
- Pat into a circle about 1/2 an inch thick.
- Cut into 8 wedges and transfer to a baking sheet.
- Lightly brush the tops of each scone with almond milk.
- Bake for 20-25 minutes or until tops are browned.
- Remove from the oven and let rest.
- In a small bowl, add powdered sugar and lemon juice. Whisk together. Drizzle the glaze over top of the scones and serve.
Nutrition
- Serving Size: 1 scone
- Calories: 200
- Sugar: 16 g
- Sodium: 133 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 31 mg