This recipe for blueberry scones is so simple to make and is always a hit, but I have no idea where I acquired it. The recipe has been requested so frequently that it is simply too delicious to keep to yourself.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 14 |
| Yield: | 14 scones |
Ingredients
- 2 cups all-purpose flour
- ⅓ cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon lemon zest
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup lemon yogurt
- ¼ cup melted butter
- 1 large egg
- 1 cup fresh blueberries
- ½ cup confectioners’ sugar
- 1 tablespoon lemon juice
- ½ teaspoon lemon zest
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease a large baking sheet.
- Combine flour, sugar, baking powder, 1 teaspoon lemon zest, baking soda, and salt in a large bowl.
- Mix together lemon yogurt, butter, and egg in a separate bowl. Stir yogurt mixture into flour mixture until just moistened. Fold blueberries into mixture.
- Drop batter by heaping tablespoons 2 inches apart on the prepared baking sheet.
- Bake in the preheated oven until lightly browned, 15 to 18 minutes.
- Meanwhile, stir together confectioners’ sugar, lemon juice, and 1/2 teaspoon lemon zest in a small bowl until glaze is smooth.
- Drizzle glaze over warm scones and serve.
- You can use fresh or frozen blueberries.
- Be careful not to overmix the batter or the scones will come out dense and hard.
Nutrition Facts
| Calories | 158 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 197 mg |
| Sugars | 13 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
I added big frozen blueberries instead of fresh.I didn’t not have lemon yogurt but I did have vanilla so I added fresh lemon juice to it. I may have drizzled extra lemon glaze, actually I did use extra..Hee-Hee they are light luscious and fabulous!
I used gluten free flour and all organic products, and doubled the glaze recipe. it made 18 scone drops and the recipe was delicious!! So easy!
Excellent. Just added chia seeds and they were perfect!
This was the first time I’ve made scones. The recipe was very easy to follow. The scones weren’t very pretty as I cooked them bit too long, but I was very pleased with the results. The scones were tender and flavorful. I will be making these again.
Really Good & Easy! Only had 6 oz of yogurt so added 1T + milk . Making another batch really soon. Great way to use blueberries in freezer.
My husband and kids loved this! I made extra glaze to add a little more on top because we loved the lemon flavor (and because little fingers kept sneaking tastes). Somehow this made 18-20 overflowing tablespoons, definitely not 14. They cooked *perfectly* in 15 minutes. This will definitely be a recipe we make again and again.
Easy to make and were very big! Great flavor.
They came out great! Delicious! I didn’t have lemon yogurt, so I substituted buttermilk and added a bit more lemon zest.
I think I over mixed the dough. Instead of Lemon yogurt, I used Plain Greek Yogurt, 1/2 a lemon – juiced, 3/4 teaspoon of sugar, and a pinch of salt. Turned out well.
I made these exactly as the recipe says, and they were perfect! Easy to put together and absolutely yummy. Don’t skip the lemon zest….that’s what really makes them sing.
So easy and so good!! My granddaughters loved them, too.
Omg my very first scones and they are amazing!!!! My husband and I love blueberries so when I saw those I had to try them. They are healthier then a lot of other recipes I read and so easy to make even for complete beginners like me. Before I could take a picture, 2 scones already disappeared so it’s definitely a hit! My husband said those were the best scones he ever had. I made 9 medium size scones. Thanks for sharing will make multiple variations for sure 🙂
used lemon greek yogurt, was great!
Not bad but not my favorite scone tasting. It turned out better than how the dough felt “folding in the blueberries” .I might try it again.
next time i will definitely have the lemon yogurt on hand instead of using plain with lemon juice mixed in~turned out good (and even a scone disliking friend took leftovers home) but they wanted more lemon flavor. will have fun with different fruit combos in the future since the basic recipe works so well.
SO GOOD! My whole family loved them! Winner in my house!
Love this recipe cuz it’s delicious, simpler and uses less butter than most. I used low fat yogurt since that was all I had. The dough came out quite dry for me, and I’m not sure why. I had to form scones by hand to keep them from falling apart. The glaze recipe is easy and wonderful after I added some lemon zest. I will use this base recipe with other contents in the future, like lemon, almond or cinnamon (sans lemon).
These turned out very moist and flavorful. The only thing I changed was I used 1/2 cup lemon yogurt and 1/2 cup of sour cream because I didn’t have enough yogurt on hand. I will make these again!
These are terrific! Ok, I did change two things….I used finely chopped strawberries because that’s what I had. I would also try these with peaches! I also used half whole wheat/AP flours. The texture is different, not in a bad way, from traditional, kneaded, rolled-out scones, but also easier! Light, fluffy, not too sweet. I also portioned them with an ice cream scoop making them slightly bigger, so baking time was about 18 min. I got 13 out of my batch. Recommend to anyone afraid of the rolling out/cutting portions method. They are just so great!
They are good. I had to use vanilla yogurt as it was what I had. Now, honestly, it might need a hint more sugar, but it will take a bit of experimentation to get it to my taste. Also, my blueberries were not that sweet but I still tried the recipe as is. I would recommend to use your judgement with the sugar depending on the sweetness of the fruit. Despite my one little mistake of forgetting to melt the butter, they came out soft and were so the next day.
Delicious!