Blueberry Scones with Lemon Glaze
Whole wheat blueberry scones with lemon glaze recipe are the perfect healthier morning pastry. Each crumbly scone is packed with ripe fruit and yogurt.
Nutrition Facts
Ingredients
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.
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Continue Reading at Jessicagavin →Chef's 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.
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Reviews from the Original Source
Can I substitute Almond flour for the whole wheat flour in this recipe?
My stores have plain yogurt in the same small sizes as flavored, but you could use vanilla flavor for baking. Or you could substitute with sour cream.
First let me say that I love your recipes. However, when you ask me to use 1/2 cup plain yogurt I rebel as I never use plain yogurt. Fruit flavored yogurt, sure. Plain yogurt, NOT. I eat healthy but not with plain yogurt. You can only buy it in huge containers so I make the recipe once and throw away the rest of the 16 ounce container of yogurt. My cat won't eat it. My neighbor's dog won't eat it. What else can I use?
I'm a lemon zest junkie. I put zest of one whole lemon into the glaze and another into the batter. I prefer a more sweet-tart flavor.
These scones were amazing! I'll definitely make them again. Because they were huge, in the future I will divide the dough into two circles, then cut into eighths. These will be a regular feature on our family's Sunday brunch menu!
My scones turned out more like muffins.. they aren't nearly dense and flakey enough! Any suggestions?
Can I just use whole wheat flour without all purpose flour (run out)?
Made these last week and they are WONDERFUL! We travel a lot, so we froze them and then refrigerated until ready to eat and they were fine thawed out. Have tried 3 of your recipes so far and they are all WINNERS. Having been the cook at our B&B, I know how difficult it is to come up with new recipes. Thank you for all your hard work... you can tell u truly LOVE what you're doing because you are so very good at it.
Love your recipes Jessica ... thinking of making these today for my husband's birthday. Can I interchange whole wheat flour for white WW flour? Thank you.
Did you make this recipe?
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