Blueberry Lemon Scones Recipe

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Everett Published: November 6, 2020 Modified: June 1, 2021
Blueberry Lemon Scones Recipe

How To Make Blueberry Lemon Scones

A wonderful snack to be paired with your breakfast or even in the afternoon! Scrumptious blueberry lemon scones simply are on of life’s simple pleasures.

Preparation: 20 minutes
Cooking: 15 minutes
Total: 35 minutes



  • cupswhole wheat pastry flouror whole wheat flour
  • ½cupwhole wheat flour
  • 1tbspbaking powder
  • 3tbspcane sugar(turbinado) raw
  • tspsalt
  • 5tbspunsalted buttercold
  • 1zest of lemon
  • 1cupblueberriesfrozen or fresh
  • ½cupplain low fat Greek yogurt
  • ½cupmilk of choice


  1. Preheat oven to 425 degrees F.

  2. Combine flours, baking powder, sugar and salt in a bowl and whisk together.

  3. Slice butter and drop into dry ingredients. If you have a pastry cutter, use it to cut the butter into the flour. If you don’t have a pastry cutter, use a knife to cut the butter into tiny pieces and mix it into the flour.

  4. Add blueberries and lemon zest and gently stir. You can use frozen blueberries, no thawing necessary.

  5. Gently mix in milk and yogurt. Eventually you’ll need to use your hands to knead the last of the flour into the dough.

  6. Form dough into a circle about that’s about an inch deep all around. Cut the circle into 8 slices.

  7. Separate slices and place on a baking sheet covered in parchment paper or foil.

  8. Sprinkle the tops of the scones with a bit of raw sugar.

  9. Bake for 15 minutes or until light brown.


  • Calories: 217.68kcal
  • Fat: 8.76g
  • Saturated Fat: 5.25g
  • Trans Fat: 0.29g
  • Monounsaturated Fat: 2.08g
  • Polyunsaturated Fat: 0.68g
  • Carbohydrates: 31.93g
  • Fiber: 4.38g
  • Sugar: 8.46g
  • Protein: 5.71g
  • Cholesterol: 21.51mg
  • Sodium: 187.07mg
  • Calcium: 177.37mg
  • Potassium: 161.83mg
  • Iron: 1.40mg
  • Vitamin A: 68.35µg
  • Vitamin C: 5.64mg
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