Blueberry Lemon Scones
Servings 8 scones
Ingredients
- 2 cups whole wheat flour
- 1 tbsp baking powder
- 3 tbsp brown sugar plus more for sprinkling on top
- ⅛ tsp salt
- 5 tablespoons cold unsalted butter shredded
- 1 lemon zested
- 1 cup blueberries
- ½ cup plain Greek yogurt
- ½ cup milk
Lemon Glaze
- 2 tbsp lemon juice
- 3-5 tbsp powdered sugar
Instructions
- Preheat oven to 425 F.
- Combine flour, baking powder, sugar and salt in a bowl and whisk together.
- Fold in shredded butter.
- Add blueberries and lemon zest and gently stir.
- Gently mix in milk and yogurt. Eventually use your hands to knead the last of the flour into the dough.
- Form dough into a circle about that’s about an inch deep all around. Cut the circle into 8 slices.
- Separate slices and place on a baking sheet covered in parchment paper or foil.
- Sprinkle the tops of the scones with a bit of raw sugar.
- Bake for 15 minutes or until light brown.
- Top with lemon glaze.
- Enjoy!
Lemon Glaze
- Mix lemon juice with 1 tbsp powdered sugar at a time until desired consistency.