A beautifully plated, delicious Greek Yogurt Blueberry Scone, triangular in shape, with a generous drizzle of white lemon glaze flowing down its golden-brown, crumbly surface. Fresh blueberries and a slice of bright yellow lemon are artfully scattered on the marble countertop next to it. The scone is presented on the brand's minimalist white plate, with soft natural morning light creating warm tones and gentle shadows, capturing a clean and tidy presentation. No hands visible.

Greek Yogurt Blueberry Scones: Easy & Fluffy

ByMaya
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Greek Yogurt Blueberry Scones A single, perfectly baked Greek Yogurt Blueberry Scone, triangular, prominently displayed from a slightly elevated side angle on the same wooden cutting board, showcasing its tender, golden-brown crumb and visible bursts of blueberries, with delicate white lemon glaze still slightly dripping. The setting is on a marble countertop, bathed in natural morning light, with a hint of fresh herbs in the soft-focus background, maintaining a warm and inviting atmosphere. No hands visible.

Greek Yogurt Blueberry Scones

There’s truly nothing quite like the promise of fresh, warm scones to kickstart a weekend morning, filling your home with an aroma that’s pure comfort. My absolute go-to for that little bit of morning magic without all the fuss are these incredible Greek Yogurt Blueberry Scones. Pulling a fresh batch of these golden beauties from the oven is a cherished ritual, their sweet scent wafting through every corner of the kitchen.

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I still vividly remember the first time I decided to swap out some of the traditional butter for creamy Greek yogurt; it was a total revelation! The result was an unbelievably tender crumb, imbued with a subtle tang that beautifully complements the juicy burst of sweet blueberries. While I adore a classic blueberry scone with lemon glaze for its bright zest, the Greek yogurt adds a unique moisture and softness that truly sets these apart, making them incredibly forgiving and utterly delicious.

It truly felt like I’d unlocked a secret weapon for moist, delectable scones, making them a weekend staple ever since. This recipe is simple, approachable, and yields the kind of pastry that makes you want to linger over your coffee just a little longer, savoring every single bite. For more inspiration, you might also enjoy exploring other delightful takes, such as these fantastic Greek Yogurt Blueberry Scones from another kitchen.

Greek Yogurt Blueberry Scones: Easy & Fluffy
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Greek Yogurt Blueberry Scones: Easy & Fluffy

Recipe by MayaCourse: DessertsCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Light, fluffy, and tender Greek yogurt blueberry scones, bursting with fresh berries and topped with a simple lemon glaze. Perfect for breakfast or a lovely brunch.

Ingredients

  • 2 cups (240g) all-purpose flour

  • 1/4 cup (50g) granulated sugar, plus 1 tbsp for sprinkling

  • 2 tsp baking powder

  • 1/4 tsp baking soda

  • 1/4 tsp salt

  • 1/2 cup (113g) cold unsalted butter, cut into small cubes

  • 1 cup (220g) plain Greek yogurt (full-fat recommended)

  • 1 tsp vanilla extract

  • 1 cup fresh blueberries

  • For the Lemon Glaze:

  • 1 cup (120g) powdered sugar

  • 2-3 tbsp fresh lemon juice

Directions

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, 1/4 cup granulated sugar, baking powder, baking soda, and salt.
  • Add the cold butter cubes to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
  • In a separate small bowl, combine the Greek yogurt and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and mix with a spatula until just combined. Be careful not to overmix. Gently fold in the fresh blueberries.
  • Turn the dough out onto a lightly floured surface. Gently pat the dough into an 8-inch disc, about 1-inch thick. Sprinkle the remaining 1 tbsp of granulated sugar over the top.
  • Cut the disc into 8 wedges using a sharp knife or pastry cutter. Carefully transfer the wedges to the prepared baking sheet, spacing them apart.
  • Bake for 18-22 minutes, or until the tops are golden brown and a scone inserted with a toothpick comes out clean.
  • While the scones cool, prepare the lemon glaze. In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more juice if needed for a thinner consistency, or more sugar for a thicker one.
  • Once the scones are slightly cooled, drizzle generously with the lemon glaze. Serve warm or at room temperature.

Notes

    • Chill Your Butter: Ensure your butter is very cold and cut into small cubes. This is crucial for flaky scones as it creates steam pockets during baking. You can even pop the butter into the freezer for 10-15 minutes before using!
    • Don’t Overmix: Overmixing develops gluten, leading to tough scones. Mix just until the dough comes together, and a few dry patches are perfectly fine. A light hand is your best friend here.
    • A Family Secret for Softness: For an extra tender scone, use full-fat Greek yogurt. The higher fat content contributes to a richer crumb and prevents dryness. If you only have low-fat, add a tablespoon of heavy cream to the dough.

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