Lemon Blueberry Scones Recipe | Happy healthy eating

This is butter Lemon blueberry scones The crispy golden edges are better than anything you can get in a coffee shop. Drizzled with a sweet lemon zest, they're perfect for a slow weeknight breakfast or brunch.

Why You'll Love This Lemon Blueberry Scones Recipe

You'll skip the morning run to the coffee shop once you see how easy and convenient these lemon blueberry scones are

• Better than a coffee shop. You can add chopped pecans or chocolate chips and then have as many as you like when ready.
• Freezer-friendly. Freeze leftovers or make two batches so you can always whip out a scone when you need it.
• Great for on the go. Put them in a Ziploc bag for a quick breakfast that you can grab on your way out in the morning.
• Perfect for beginners. Since there isn't a lot of kneading involved, scones are a great baking project for beginner-level bakers.

What you will need

Creamy yogurt, sweet blueberries and tart lemon are a heavenly flavor combination for breakfast. Scroll down to the recipe card at the bottom of the post for exact ingredient amounts.

For the scones

• All-Purpose Flour – Avoid cake flour as it will make the scones airy.
• sugar – Granulated or light brown sugar is best.
• Lemon Flavor – Use a cheese or garlic grater for best results. Microplanes are also great for jesting.
• Baking Powder- Make sure it hasn't expired before you add it.
• Baking Soda – Strain if lumpy.
• butter- I like unsalted butter for this. Avoid margarine.
• greek yogurt- Go for plain (and unsweetened) or vanilla yogurt.
• egg – Feel free to use runny eggs.
• Vanilla extract – It rounds out the flavors, but you can skip it.
• blueberry- If you are using frozen blueberries, they need to be completely thawed and drained.
• Almond milk- Add your favorite dairy or non-dairy milk.

For the glaze

• powdered sugar – It is also called confectioner's sugar.
• Lemon Juice – Fresh juice is always best.

How to Make Lemon Blueberry Scones

Working quickly with butter is the secret to making perfectly buttery lemon blueberry scones. Scroll to the bottom of the post for the full recipe card.

• Prepare the oven. Preheat oven to 400F. Line a baking sheet with parchment. You can bake directly on the tray.
• Whisk in the dry ingredients. Mix the flour, sugar, zest, baking powder and baking soda in a large bowl.

• Crush it. Rub the butter into the dry ingredients until you get a thick, crumbly mixture.
• Mix the wet ingredients. Whisk the eggs, yogurt, and vanilla extract until well combined.
• Combine the mixtures. Pour the wet ingredients into the crumb mixture. Add blueberries and mix. Do not knead until the dough is smooth, just until it comes together.

• It is flat. Remove the dough from the bowl. Place it on a floured surface and “knead” it 3-4 times or until it is well pressed together and does not fall apart. Pat it into a 1/2″ thick circle.
• Slice. Cut the circle into 8 wedges using a sharp knife. Transfer them to the baking sheet.
• Bake it. Brush scones with milk. Pop the tray into the oven for 20-25 minutes or until browned. Remove from heat and set aside.
• Make the glaze. In a small bowl, whisk the powdered sugar and lemon juice until smooth. Drizzle it over the scones, serve and enjoy!

Tips and variations

Even expert bakers make mistakes sometimes. Refrigerating the mixture for an hour can save your scones if you think you messed up a bit.

• Go for the orange. Swap lemons for orange zest and juice. You get the same citrus-y goodness, but less tang.
• More add-ins. Mix 1/4-1/2 cup dried cranberries, chopped pecans, shredded coconut, or mini chocolate chips into the dry ingredients for more flavor and texture.
• Freeze the butter. Refrigerate the butter for an hour. Grate it and mix it as usual. This will make it easier to rub in the dry ingredients and bring the dough together.
• Change the berries. Swap blueberries for raspberries or blackberries. Pitted black cherries and sliced ​​strawberries also work.
• Pop in the fridge. If you're worried that the butter has melted a bit while you're working on it, pop the crumbled mixture into the fridge or freezer for 1-2 hours to help it harden again.
• Use a mold. Contains silicone baking molds for scone wedges. This way you just need to press into the dough and they will come out perfectly shaped. If you have one, use it.

Proper storage

Lemon blueberry scones, like any baked good, need to be cooled completely before storing.

• Counter: Store them in an airtight container, away from direct heat, for up to 2 days. A paper bag also works.
• Fridge: Store them in an airtight container or bag for up to 7 days. Keep them away from strong-smelling foods like onions.
• Freezer: Wrap each scone twice in plastic wrap. Transfer them to a freezer-friendly bag or container. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 30 minutes (or until they come down to room temperature).

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