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!

Table of Contents

• Blueberry Lemon Scones
• How to Make Blueberry Lemon Scones
• Blueberry Lemon Scones

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!!!

Blueberry Lemon Scones

• Author: Krista
• Prep Time: 10 mins
• Cook Time: 14 mins
• Total Time: 24 mins
• Yield: 10-12 scones 1x
• Category: Breakfast
• Method: Oven
• Cuisine: English

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Description

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!

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Ingredients

• 1 cup All- Purpose Flour
• 1 cup Whole Wheat Flour
• 1/4 cup of sugar
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 6 Tbsp. of butter {chilled}, cut into small pea size pieces
• 1 cup blueberries
• 1 cup of lemon flavored greek yogurt
• 1 egg
• Optional Lemon Glaze:
• 1 tsp. of lemon zest
• 1 T. of lemon juice
• 2 T. of 2% Milk
• 3/4 cup of powdered sugar

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Instructions

1. Preheat the oven to 400 degrees F.
2. In a bowl, combine the flour, sugar, 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. Stir in the berries.
5. In a small bowl, mix together the egg and yogurt.
6. Stir the yogurt mixture into the dry ingredients and stir until just combined.
7. Dump the dough onto a 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 10-12 wedges and transfer to a baking sheet.
10. Bake for 12-14 minutes at 400
11. To make a yummy lemon glaze to drizzle over the scones add powdered sugar, lemon zest, lemon juice, and milk to a small bowl.
12. Mix until combined and drizzle over warm scones after they come out of the oven.

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Notes

Recipe from The Lean Green Bean

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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

Keywords: blueberry scone recipe, blueberry scone, lemon scone, lemon scone recipe, blueberry lemon scones, healthy breakfast recipe, easy healthy breakfast recipe, easy scone recipe, how to make scones

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