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Blueberry Lemon Whole Wheat Scones Recipe

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4.3 from 14 reviews

These delicious blueberry scones are tender, flaky, and bursting with fresh lemon zest and juicy blueberries. Made with whole wheat or all-purpose flour and enriched with Greek yogurt, they provide a perfect balance of tangy and sweet in every bite. Ideal for breakfast or tea time, these scones are easy to prepare and bake to golden perfection in under 30 minutes.

Ingredients

Dry Ingredients

  • 2 cups (240 grams) white whole wheat flour, regular whole wheat flour, or all-purpose flour
  • 1 tablespoon baking powder
  • ¼ teaspoon fine salt
  • ¼ cup granulated sugar
  • Zest from 1 large lemon (about 1 tablespoon + 1 teaspoon)
  • Optional: 1 teaspoon turbinado sugar (raw sugar) for sprinkling on top

Wet Ingredients

  • 8 tablespoons cold unsalted butter
  • 1 ½ cups blueberries (7.5 ounces fresh or frozen)
  • ½ cup plain whole-milk Greek yogurt
  • ¼ cup milk of choice or half-and-half

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 375 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Mix Dry Ingredients: In a mixing bowl, combine the flour, baking powder, and salt. Whisk gently until well combined to distribute the leavening agents evenly.
  3. Infuse Sugar with Lemon Zest: In a small bowl, mix the sugar and lemon zest using your fingers to rub the zest into the sugar. This releases more aromatic oils from the lemon. Add this mixture to the dry ingredients and whisk to combine.
  4. Incorporate Butter: Slice the cold butter into ¼-inch thick pieces and add to the dry ingredients. Stir occasionally to keep the butter pieces separated. Use a pastry cutter or grate the butter directly into the flour to cut it in until the pieces are pea-sized or smaller, creating a flaky texture.
  5. Add Blueberries: Fold in the blueberries gently to avoid breaking them. If using frozen berries, add an extra teaspoon of flour to the mixture to prevent the color from bleeding into the dough.
  6. Mix in Yogurt and Milk: Gently stir in the Greek yogurt and milk. The dough will appear dry initially, which is normal. Transfer the dough to a clean surface and knead gently to incorporate any remaining flour.
  7. Shape and Slice Dough: For full-sized scones, shape the dough into a circle about 1 inch deep; for mini scones, split the dough in half and shape each into rounds. Sprinkle turbinado sugar evenly over the top. Use a sharp knife to cut each round into 8 wedges. Separate the wedges and arrange them on the prepared baking sheet, leaving space around each for expansion.
  8. Bake Scones: Bake the full-sized scones for 21 to 24 minutes or mini scones for 18 to 20 minutes, until they turn light brown. Serve warm or allow to cool to develop flavors. Store leftovers at room temperature for up to 3 days or freeze for up to 6 months.

Notes

  • Frozen blueberries can be used without thawing, but add 1 extra teaspoon of flour to the dough to prevent color bleeding.
  • Use cold butter to achieve a flaky texture in the scones; avoid letting butter get too warm before mixing.
  • You may substitute whole wheat flour for all-purpose flour for a heartier texture, but the scones might be slightly denser.
  • Turbinado sugar sprinkled on top adds a crunchy texture and a touch of sweetness, but can be omitted if unavailable.
  • For best results, do not overmix the dough to maintain tender, flaky scones.
  • Store scones in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://glowcooks.com/blueberry-lemon-whole-wheat-scones-recipe/