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Tender lemon blueberry yogurt scones made with Greek yogurt for a soft, moist crumb and bright citrus flavor.
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Course: Breakfast
Cuisine: American
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1/3 cup granulated sugar
  • 1 tbsp baking powder
  • 1/4 tsp salt
  • 1 lemon lemon zest
  • 1/2 cup cold unsalted butter, cubed
  • 1 cup blueberries
  • 1/2 cup plain Greek yogurt
  • 1 large egg
  • 1 tsp vanilla extract
  • 2–3 tbsp milk

Equipment

  • mixing bowl
  • baking sheet
  • pastry cutter

Method
 

  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. Whisk flour, sugar, baking powder, salt, and lemon zest in a bowl.
  3. Cut cold butter into the dry ingredients until coarse crumbs form.
  4. Mix yogurt, egg, and vanilla, then gently stir into the dry mixture with milk as needed.
  5. Fold in blueberries carefully, shape dough, cut into wedges, and bake for 18–22 minutes.

Nutrition

Calories: 280kcalCarbohydrates: 36gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 55mgSodium: 220mgPotassium: 140mgFiber: 2gSugar: 10gVitamin A: 8IUVitamin C: 10mgCalcium: 6mgIron: 8mg

Notes

For best results, keep butter cold and avoid overmixing the dough.

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