Bright & Buttery: Lemon Blueberry Yogurt Scones You’ll Love Baking

There’s something incredibly comforting about a freshly baked scone — warm, crumbly, and perfect with a hot cup of tea or coffee. But when you blend the tangy zest of lemon, the burst of sweet blueberries, and the creamy richness of yogurt, you get something truly special: lemon blueberry yogurt scones.

These scones are tender, lightly sweetened, and full of fruity brightness. They strike the perfect balance between wholesome and indulgent, making them ideal for breakfast, brunch, or even a light afternoon treat. If you’re looking for a new go-to baking recipe that’s simple yet sophisticated, this one deserves a permanent place in your kitchen.

Why You’ll Love Lemon Blueberry Yogurt Scones

These aren’t your average dry coffee shop scones. Thanks to the yogurt, they stay moist and flavorful. Here’s what makes lemon blueberry yogurt scones so delightful:

• 🍋 Lemon zest adds a refreshing zing.
• 🫐 Blueberries bring bursts of juicy sweetness.
• 🥣 Yogurt keeps the crumb soft and tender.
• 🔁 Versatile: Make them ahead, freeze them, or add your own twist.

Ingredients for Lemon Blueberry Yogurt Scones

Before you start baking, let’s gather the ingredients. These scones use pantry staples and a few fresh elements that make all the difference.

Dry Ingredients:

• 2 cups all-purpose flour
• ¼ cup granulated sugar
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• Zest of 1 large lemon

Wet Ingredients:

• ½ cup plain Greek yogurt (full-fat preferred)
• ½ cup unsalted butter (cold, cut into cubes)
• 1 egg
• 2 tbsp lemon juice (freshly squeezed)
• 1 tsp vanilla extract

Add-ins:

• 1 cup fresh or frozen blueberries (don’t thaw if frozen)

Optional Glaze:

• ½ cup powdered sugar
• 1–2 tbsp lemon juice

Step-by-Step Instructions

Let’s walk through how to make these easy and flavorful lemon blueberry yogurt scones from scratch. Don’t worry—no stand mixer required!

Step 1: Prep Your Ingredients

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat. Zest your lemon and keep the juice ready.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest. The lemon zest is key—it infuses the dry mix with bright citrus flavor.

Step 3: Cut in the Butter

Add the cold butter cubes to the flour mixture. Use a pastry cutter, fork, or your fingers to cut the butter in until the mix resembles coarse crumbs. The small butter pieces create that signature flaky scone texture.

Step 4: Combine the Wet Ingredients

In a separate bowl, whisk together the yogurt, egg, lemon juice, and vanilla extract. Mix until smooth.

Step 5: Bring It All Together

Pour the wet mixture into the dry ingredients. Stir gently with a wooden spoon or spatula until just combined. Do not overmix.

Add the blueberries and carefully fold them into the dough. Try not to break the berries (especially if using frozen ones) to avoid purple-streaked scones.

Step 6: Shape the Dough

Turn the dough out onto a lightly floured surface. Gently pat it into a circle about 1 inch thick. Use a sharp knife or dough scraper to cut the dough into 8 wedges like a pizza.

Transfer the wedges to your prepared baking sheet, spacing them at least an inch apart.

Step 7: Bake

Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

Let the scones cool for 10–15 minutes on a wire rack before glazing (if using).

Step 8: Make the Glaze (Optional)

Mix the powdered sugar with enough lemon juice to reach your desired consistency. Drizzle over the cooled scones for an extra burst of citrus.

Serving Suggestions

Lemon blueberry yogurt scones are perfect as-is, but here are a few ways to elevate them:

• Serve warm with a pat of butter or a spoonful of clotted cream.
• Pair with tea or coffee — Earl Grey, green tea, or a creamy latte are all great companions.
• Make it brunch-worthy with scrambled eggs and fruit on the side.

Tips for Perfect Scones

Here are a few pro tips to help you master this recipe:

1. Use cold butter: It’s key for that flaky, layered texture.
2. Don’t overwork the dough: A light hand = tender scones.
3. Chill before baking: If your dough gets too warm, chill it for 10 minutes before baking to prevent spreading.
4. Handle blueberries gently: Especially when using fresh ones, so they don’t burst in the dough.

Make-Ahead & Freezing Instructions

Good news: these lemon blueberry yogurt scones freeze beautifully.

• To freeze unbaked: Shape the scones, then freeze on a tray. Once frozen, store in a zip-top bag. Bake from frozen, adding 3–5 extra minutes.
• To freeze baked: Let them cool completely, then wrap tightly and freeze. Warm in the oven or microwave before serving.

Fun Variations

Want to mix things up? Here are a few ways to personalize your lemon blueberry yogurt scones:

🍓 Strawberry Lemon Yogurt Scones

Swap the blueberries for chopped fresh strawberries for a summer twist.

🍊 Orange Cranberry Yogurt Scones

Use orange zest and juice instead of lemon and add dried cranberries.

🧀 Lemon Blueberry Cream Cheese Scones

Add small cubes of cream cheese to the dough for creamy pockets.

🍫 Lemon Blueberry White Chocolate Scones

Fold in white chocolate chips for extra richness.

All of these variations keep the heart of the recipe the same but add new flavor dimensions.

Healthier Swaps

If you’re looking to make your lemon blueberry yogurt scones a little healthier, consider the following:

• Use whole wheat flour for half the flour amount.
• Swap sugar for coconut sugar or maple syrup (adjust dry/wet balance).
• Use low-fat Greek yogurt, though full-fat gives the best texture.
• Add chia seeds or ground flaxseed for a fiber boost.

Why Use Yogurt in Scones?

Yogurt is a game-changer in scone recipes. It adds moisture and a subtle tang, making your scones soft and tender instead of dry and crumbly. The acidity also helps activate baking soda, giving the scones a better rise.

For these lemon blueberry yogurt scones, the yogurt complements the lemon’s acidity and keeps the crumb delicate — almost melt-in-your-mouth.

Final Thoughts

There’s nothing quite like the aroma of lemon and blueberries baking in the oven. These lemon blueberry yogurt scones are bursting with fresh flavor and rustic charm. They’re simple enough for a weekday breakfast but special enough to serve at a brunch or bake sale.

What makes them so appealing is how well they balance richness with brightness. Plus, the addition of yogurt not only makes the scones more tender but also adds a bit of protein and tang. Once you try them, you’ll find yourself making batch after batch — and maybe even experimenting with your own mix-ins.

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