Delicious Blueberry Scones Recipe

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Flaky, soft blueberry scones with real blueberries in every bite. Perhaps best of all, they're quick and easy to create. Perfect for breakfast or simple baking!  


– 2 cups (240g) all-purpose flour – 1/4 cup (50g) granulated sugar – 2 teaspoons baking powder – 1/2 teaspoon baking soda – 1/2 teaspoon salt – 1 & 1/2 teaspoons lemon zest (from about half of a medium lemon) – 1/2 cup (113g) unsalted butter, cold and cut into 1/4-inch cube – 1 cup blueberrie – 3/4 cup (170g) Greek yogurt – 1 egg yolk – 1 tablespoon lemon juice – 1 egg white, optional – coarse sugar (like sparkling sugar or turbinado sugar), optional

Preheat oven to 375°F. Line a baking sheet with silicone or parchment. In a large bowl, mix flour, sugar, baking powder, baking soda, salt, and lemon zest.  

Step 1 


Butter should be mixed into the flour mixture with a pastry blender or fork until it resembles coarse meal. Blueberries should be gently mixed.  

Step 2

In another bowl, mix the yogurt, egg yolk, and lemon juice. Add to flour mixture and stir until dough forms.  

Step 3

The dough should be lightly floured. Knead lightly for a few revolutions to form dough.  

Step 4

Pat the dough into a 7-inch disk gently. Cut 6–8 wedges with a sharp knife or bench scraper.  

Step 5

Put the scones in the pan. Close scones in a circle for softness. Space scones on the pan for crisper results.  

Step 6

Apply egg white to scones' tops. (You probably won't use all the egg white.) Dust coarse sugar on top. Bake 18–22 minutes until scones are light golden color.  

Step 7

Cool scones on a wire rack on the pan. The scones may need to be cut again with a thin knife while warm if they were baked close together.  

Step 8

Also See

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