Lemon Blueberry Scones

During my days at the College of Charleston, my best friend, Kala, and I would walk to the local bakery and share a warm lemon blueberry scone with a cup of coffee. There’s nothing like good food and great conversation! When Kala was visiting this weekend we decided to make some of our own. Here is our recipe:

Lemon Blueberry Scones


  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 tablespoon baking powder
  • 3 tablespoons sugar
  • 1/8 teaspoon salt
  • 5 tablespoons cold butter, cut into tiny pieces (1/4 inch or smaller cubes)
  • zest of one lemon (about 1 tablespoon)
  • 3/4 -1 cup blueberries
  • 1/2 cup plain 0% fat greek yogurt (I used Fage)
  • 1/2 cup skim milk
  • 1 tablespoon milk (for topping)
  • 2 tablespoons raw sugar (for topping)


  1. Preheat oven to 425°.
  2. Combine flours, baking powder, sugar and salt in a bowl and mix with a knife until well blended.
  3. Add butter to dry ingredients and mix until butter is spread throughout.
  4. Add blueberries and lemon zest and gently stir.
  5. Gently mix in milk and yogurt until you’re able to switch to kneading it with your hands.
  6. Form dough into an 8 inch circle and cut into eight slices.
  7. Separate slices and place on a baking sheet covered in non-stick foil.
  8. Brush the tops with milk and sprinkle with raw sugar.
  9. Bake for 15 minutes or until light brown.

Servings: 8 scones


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