These miniature lemon blueberry scones, dotted with fruit and drizzled with citrusy glaze, are just right for a few sweet bites.
Tender and just-sweet-enough blueberry and lemon scones make a lovely addition to any breakfast or brunch lineup. The trick to making a scone recipe a little less rich than typical is to add yogurt to the batter in place of some of the butter. We use lemon yogurt to layer in even more lemon flavor. They make for a delightful two-bite berry treat.
Ingredients for Lemon Blueberry Scones
All-purpose flour: Flour is the base of this scone recipe. You can substitute a gluten-free all-purpose flour blend for the all-purpose if you need.
Sugar: What’s the difference between biscuits and scones? Well, American scones are typically a little sweeter than biscuits and this recipe is no exception to that rule.
Baking powder and baking soda: Two leavening agents work together to give these scones a fluffy lift while still preserving the tart flavor of the lemon in the finished product.
Lemon zest and juice: Zest in the dough and both zest and juice in the glaze add layers of lemon flavor to these sweet scones.
Lemon yogurt: Just as for the buttermilk in buttermilk biscuits, the acidity of yogurt creates tender scones and works with the baking powder and soda to help them puff. Using lemon yogurt adds a layer of flavor, but you can also use plain yogurt.
Egg: A beaten egg helps bind the dough for lemon blueberry scones together.
Butter: Just a quarter cup of melted butter, less than many scone recipes, adds some necessary fat to give these scones richness.
Blueberries: Use fresh or frozen berries to give these scones their sweet polka dots. If you’re using frozen, don’t defrost them first. The juice they’ll release will stain the dough gray.
Confectioners’ sugar: Combined with lemon juice and lemon zest, confectioners’ sugar is the base for a sweet and tart glaze on top of the finished scones.
Directions
Step 1: Mix the dough
In a large bowl, combine the flour, sugar, baking powder, baking soda, lemon zest and salt. In another bowl, combine the yogurt, egg and butter. Stir the wet mixture into the dry ingredients just until moistened. Fold in the blueberries.
Step 2: Form and bake the scones
Drop by heaping tablespoonfuls 2 inches apart onto a greased baking sheet. Bake at 400°F for 15 to 18 minutes or until lightly browned. Combine the glaze ingredients and drizzle over the warm scones.
Recipe Variations
Add some chocolate: Fold a handful of white baking chips into the dough along with the blueberries. The sweetness complements the tart fruit flavors beautifully.
Shape them differently: For more traditional scones, shape the dough into a round and then divide it into a dozen small triangles or eight larger wedges.
Try different flavors: Use the formula in this recipe to bake sweet or savory scones of a different flavor by substituting plain yogurt for the lemon yogurt and replacing the lemon zest and blueberries with a different combination. Try diced apple and cinnamon, green apple and grated cheddar or cranberry walnut with orange zest.
How to Store Lemon Blueberry Scones
Store your leftover scones in an airtight container at room temperature and finish them within three days for the best texture.
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