🍋 The Definitive Guide to Crafting Flawless Blueberry Scones
If you seek a wholesome, delicious, and straightforward treat, this blueberry scone recipe is your answer. These soft, golden-brown scones feature a slight crispness outside, overflowing with juicy blueberries within, and are subtly enhanced with lemon zest and creamy Greek yogurt. Whether you’re preparing for a special event like an Easter brunch or simply yearning for a warm afternoon snack, these scones are bound to impress.
Reasons to Fall in Love with These Blueberry Scones
– Lightly sweetened with merely ¼ cup of sugar
– Crafted with whole wheat flour for extra texture and nutrition
– Egg-free, making them suitable for those with egg allergies
– Can be prepared in standard or miniature sizes
– Freezer-friendly, making them ideal for make-ahead breakfasts
These scones perfectly blend indulgence with nutrition. The inclusion of Greek yogurt not only provides a tangy taste but also increases the protein content, making them a more fulfilling indulgence.
Ingredients Overview
– Flour: Opt for white whole wheat flour for a wholesome yet airy texture. All-purpose flour is also acceptable.
– Baking Powder: The only leavening agent, so ensure it’s fresh.
– Sugar: Just the right amount to sweeten without being overwhelming.
– Lemon Zest: Adds brightness and complements blueberries wonderfully.
– Butter: Should be cold and cut into small chunks or grated for easier mixing.
– Greek Yogurt: Contributes moisture and protein.
– Milk: Assists in binding the dough together.
– Blueberries: Fresh or frozen—both options work well.
– Raw Sugar: Sprinkled on top for a delightful crunch.
Step-by-Step Directions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine flour, baking powder, and salt by whisking.
3. In a separate small bowl, rub lemon zest into the sugar to release its oils, then mix with the dry ingredients.
4. Cut in the butter using a pastry cutter or cheese grater until the mixture resembles coarse crumbs.
5. Carefully fold in the blueberries.
6. Add milk and Greek yogurt, mixing until just combined. The dough will appear crumbly—this is normal.
7. Transfer the dough onto a clean surface and gently knead it together.
8. Shape into a round disk (or two for mini scones), approximately 1 inch thick. Cut into wedges.
9. Arrange on the baking sheet and sprinkle with raw sugar.
10. Bake for 21–24 minutes (18–20 for mini scones), until lightly golden.
Tips for Perfect Scones
– Properly Measure Flour: Utilize the spoon-and-level method or a kitchen scale to avoid dense scones.
– Avoid Overmixing: Overworking the dough can result in tough scones.
– Use Cold Butter: This ensures a wonderfully flaky texture.
– Fresh or Frozen Berries: Both options are suitable, but toss frozen ones in a touch of flour to prevent bleeding.
– Personalize: Substitute lemon zest with orange, or try raspberries or strawberries in place of blueberries.
Serving Ideas
These scones are delightful when fresh from the oven, but they also taste wonderful at room temperature. Serve with a bit of butter, a drizzle of honey, or a spoonful of clotted cream. Pair with coffee or tea for a lovely breakfast or afternoon delight.
Storage and Freezing
– Room Temperature: Store in an airtight container for up to 3 days.
– Freezer: Freeze for up to 6 months. Reheat in the oven or microwave prior to serving.
Nutrition Note
These scones are a healthier alternative to standard bakery options, thanks to reduced sugar and the incorporation of whole wheat flour and Greek yogurt. While still a treat, they offer superior nutritional value compared to most pastries.
Final Remarks
Whether you’re an experienced baker or just starting, this blueberry scone recipe is accessible, gratifying, and endlessly customizable. With a few simple ingredients and useful tips, you’ll produce bakery-quality scones in roughly 35 minutes.
Give them a try and share your experience—we believe they could become your new favorite scone recipe too! 🫐
📌 For a printable version of the recipe, visit: Blueberry Scones Recipe on Cookie and Kate.