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Baking recipe · from the recipe book

Lemon Blueberry Yogurt Scones with Glaze

Tender, lightly crisp-edged scones bursting with juicy blueberries, bright lemon zest and a tangy yogurt crumb under a sweet lemon glaze.

Lemon Blueberry Yogurt Scones with Glaze

Ingredients

  • 3 cups360 gAll-purpose flour
  • ⅓ cup70 gGranulated sugar
  • 2½ tsp12 gBaking powder
  • ½ tsp2 gBaking soda
  • ½ tsp3 gSalt
  • 1½ tbsp8 gLemon zest
  • ½ cup115 gUnsalted buttercold, cut into small cubes
  • 1 container (6 oz)180 gPlain Greek yogurt, nonfat
  • 1 large50 gEggs
  • 1 tsp4 gVanilla extract
  • 1¼ cups170 gBlueberriesfrozen, kept frozen until use
  • 1 tbsp (15 ml)15 gMilk, 2%
  • ¾ cup90 gPowdered sugar
  • 1½ tbsp20 gLemon juice

Steps

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
  2. In a large bowl, whisk the flour, granulated sugar, baking powder, baking soda, salt and lemon zest.
  3. Scatter the cold butter over the flour mixture and cut it in with a pastry cutter or your fingertips until the largest pieces are pea-sized.
  4. In a small bowl, whisk the Greek yogurt, egg and vanilla until smooth; this is the wet mixture.
  5. Pour the wet mixture into the flour mixture and stir with a fork just until a shaggy dough forms.
  6. Gently fold in the frozen blueberries without crushing them.
  7. Turn the dough onto a lightly floured counter and divide it in half. Pat each half into a 6-inch round about 1 inch thick and cut each round into 6 wedges.
  8. Set the wedges 2 inches apart on the baking sheet, brush the tops with the milk, and chill for 15 minutes while the oven finishes heating.
  9. Bake for 18 to 22 minutes, until golden and a toothpick in the center of a scone comes out clean.
  10. Cool the scones on a rack for 15 minutes.
  11. Meanwhile, whisk the powdered sugar and lemon juice into a thick glaze, then drizzle it over the cooled scones and let it set for 5 minutes.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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