Blueberry Lemon Scones

5 from 11 reviews


  • 1 cup All- Purpose Flour
  • 1 cup Whole Wheat Flour
  • 1/4 cup sugar
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 6 tbsp. of butter {chilled}, cut into small pea size pieces
  • 1 cup blueberries
  • 1 cup of greek yogurt
  • 1 tsp lemon extract
  • 1 egg
  • Lemon Glaze:
  • 1 tsp. of lemon zest
  • 1 tbsp of lemon juice
  • 2 tbsp non-fat Milk
  • 3/4 cup of powdered sugar


  1. Preheat the oven to 400ºF.
  2. In a bowl, combine the flour, sugar, baking powder and baking soda.
  3. Use a knife, to cut butter until it resembles small peas and add the butter to flour mixture.
  4. Stir in the berries.
  5. In a small bowl, mix together the egg, lemon extract, and yogurt.
  6. Stir the yogurt mixture into the dry ingredients and stir until just combined.
  7. Dump the dough onto a flour-dusted work surface and “knead” 3-4 times. {as much as you can, it will be very crumbly}
  8. Pat into a circle about 1/2 an inch thick.
  9. Cut into 10-12 wedges and transfer to a baking sheet.
  10. Bake for 12-14 minutes at 400
  11. To make a yummy lemon glaze to drizzle over the scones, combine powdered sugar, lemon zest, lemon juice, and milk to a small bowl.
  12. Mix well and drizzle over warm scones after they come out of the oven.