Blueberry Lemon Yogurt Scones
- Cook Time: 30 minutes
What you need
These blueberry lemon yogurt scones are tender, lightly tangy, and packed with bright berries. Greek yogurt keeps the crumb soft while lemon zest and a quick glaze make them feel bakery-worthy without a complicated pastry method.
For the scones:
- 300g self-raising flour
- 60g cold unsalted butter, cubed
- 65g caster sugar
- 1 tbsp lemon zest
- 150g Greek yogurt
- 80ml milk, plus extra to brush
- 120g fresh or frozen blueberries
- For the glaze:
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- 1½ tbsp lemon juice
- 1 tsp lemon zest
Recipe Steps
- Heat the oven to 200°C and line a baking tray. Rub butter into flour until the mixture looks like fine crumbs. Stir in sugar and lemon zest.
- Mix yogurt and milk, then pour into the bowl. Use a butter knife to bring the dough together; stop as soon as it holds.
- Fold in blueberries with two or three gentle turns. Pat the dough into a 3cm-thick round and cut six wedges, or use a floured 6cm cutter.
- Place on the tray, brush tops with milk, and bake 15–18 minutes until risen and golden. Cool for 10 minutes.
- Whisk icing sugar, lemon juice, and zest. Drizzle over warm scones and serve with yogurt or jam.
Tips & Variations
- Dust frozen blueberries with a little flour before folding them in.
- Handle the dough lightly for a tender rise.
- Freeze unbaked wedges for up to one month; bake from frozen with 4–5 extra minutes.
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