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Blueberry Lemon Scones

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.

A measuring cup of whole wheat flour


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.

Butter chopped into small pieces on a cutting board


Next, stir in the 1 cup of fresh blueberries to flour mixture.

Dry ingredients and fresh blueberries in a mixing bowl


In a small bowl, mix together the 1 egg and 1 cup of lemon flavored greek yogurt.

Yogurt and raw egg in a mixing bowl


Add the yogurt mixture into the dry ingredients and stir until just combined.{mixture will still be crumbly}

Dry ingredients, fresh blueberries, and yogurt mixture in a mixing bowl


Dump the dough onto a work surface/counter and “knead” 3-4 times. {as much as you can with the crumbly consistency}

Blueberry Lemon Scone batter in a mixing bowl


Pat the dough into a circle about 1/2 an inch thick.

A circle of Blueberry Lemon Scone dough


Next, cut dough into 10-12 wedges and transfer wedges to a baking sheet.

Unbaked Blueberry Lemon Scones on 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.

Powdered sugar in a bowl

Next, add 1 teaspoon of lemon zest, 1 Tablespoon of lemon juice, and 2 Tablespoons of milk.

Powdered sugar and lemon zest in a bowl

Mix until combined and drizzle over warm scones after they come out of the oven.

Lemon glaze being drizzled over a Blueberry Lemon Scone

SOOOOO GOOOD!!!

A baked blueberry lemon scone
Several Blueberry Lemon scones with recipe title text
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Close-up of a flaky lemon blueberry scone with glaze.

Blueberry Lemon Scones

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  • Author: Krista
  • 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

Scale
  • 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

  1. Preheat the oven to 400° F.
  2. In a bowl, combine the flour, sugar, lemon zest, baking powder and baking soda.
  3. Use a pastry blender, or two knives, to cut butter until it resembles small peas and add the butter to flour mixture.
  4. In a small bowl, mix together the egg, yogurt and vanilla.
  5. Pour the yogurt mixture into the dry ingredients and stir until just combined.
  6. Add in the blueberries and mix together.
  7. Dump the dough onto a flour covered work surface and “knead” 3-4 times. {as much as you can, it will be very crumbly}
  8. Pat into a circle about 1/2 an inch thick.
  9. Cut into 8 wedges and transfer to a baking sheet.
  10. Lightly brush the tops of each scone with almond milk.
  11. Bake for 20-25 minutes or until tops are browned.
  12. Remove from the oven and let rest.
  13. 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

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