Blueberry Scones with Lemon Glaze
Yield: 8 scones
Calories: 244kcal
Whole wheat blueberry scones with lemon glaze recipe are the perfect healthier morning pastry. Each crumbly scone is packed with ripe fruit and yogurt.
Ingredients
Blueberry Scones
- 1 ½ cups white whole wheat flour
- 1 cup all-purpose flour
- ½ teaspoon kosher salt
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ cup granulated sugar
- 1 teaspoon lemon zest
- 4 ounces unsalted butter, cold, 1-stick
- 1 large egg, beaten
- ½ cup greek yogurt, non-fat
- 6 tablespoons whole milk
- 2 teaspoons vanilla extract, pure
- 1 cup blueberries, fresh or frozen plus extra for topping
Egg wash
- 1 large egg, beaten
- 1 teaspoon whole milk
Lemon Glaze
- ¾ cup confectioners' sugar
- 1 tablespoon lemon juice, plus lemon zest for sprinkling
- 1 tablespoon greek yogurt, non-fat yogurt, or whole milk
Special Equipment
Instructions
- Set rack to the center position of the oven. Preheat to 400°F. Line a large baking sheet with parchment paper and set aside.
- In a large bowl mix flours, salt, baking powder, baking soda, sugar, and lemon zest.
- Grate cold butter or cut butter into small cubes then quickly work it into the flour mixture using your fingers until a coarse meal is achieved. Gently fold in the blueberries with a spatula.
- In a small bowl, whisk together the egg, Greek yogurt, milk, and vanilla, then add to flour and butter mixture. Use a fork to stir everything together until just moistened.
- Pour the shaggy dough out onto a clean floured work surface and shape the dough into an 8-inch circle. Cut the dough into 8 wedges. Lightly press in more blueberries on top of each scone of desired. Carefully transfer to the lined baking sheet.
- Whisk together egg and milk in a small bowl. Lightly brush each scone with the egg wash. Bake for 15-16 minutes, or until the tops are lightly golden brown.
- Cool for about 5 minutes, then transfer to a cooling rack.
- For the lemon glaze, whisk together confectioners sugar, lemon juice and yogurt in a small bowl. Add more sugar or juice if needed for a thicker or thinner consistency.
- Drizzle the glaze over warm scones and sprinkle with lemon zest if desired. Best served immediately or within a few hours.
Notes
- Store in an airtight container for up to one day.
- If the scone dough feels dry and does not come together right away when shaped, add more milk to the dough, 1 teaspoon at a time until it forms a circle when pressed together.
Nutrition
Calories: 244kcal | Carbohydrates: 49g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Cholesterol: 30mg | Sodium: 420mg | Potassium: 42mg | Fiber: 3g | Sugar: 19g | Vitamin A: 150IU | Vitamin C: 2.5mg | Calcium: 130mg | Iron: 1.4mg
Recipe Link