First of the Season Blueberry Scones
These tender Lemon Blueberry Scones are bursting with juicy blueberries and bright lemon zest, with a soft, buttery texture that's perfect alongside your morning coffee or afternoon tea. Made with creamy Greek yogurt, they're simple to prepare and bake up beautifully golden!
Makes 8 scones.
Ingredients
1 cup all-purpose flour
1 cup whole wheat pastry flour (or white whole wheat flour)
2 tsp baking powder
¼ tsp baking soda
¼ tsp sea salt
2 tbsp cane sugar or coconut sugar
Zest of 1 lemon
1 third cup cold butter, cubed
1 cup fresh blueberries
½ cup plain Greek yogurt
¼ cup milk of choice
1 tsp vanilla extract
Directions
Preheat oven to 400°F and line a baking sheet with parchment paper.
Whisk together the flours, baking powder, baking soda, salt, sugar, and lemon zest. Cut in the butter until the mixture resembles coarse crumbs.
Gently fold in the blueberries.
Stir together the yogurt, milk, and vanilla. Add to the dry ingredients and mix just until a dough forms.
Pat into a 1-inch-thick circle and cut into 8 wedges. Place on the baking sheet.
Bake for 18–22 minutes, until lightly golden. Cool slightly and enjoy!
