This lemon-blueberry scone recipe with blueberry glaze makes tender scones from Greek yogurt, plus cardamom, ginger, and whole wheat flour for flavor.
Preparation Time
40 mins
Cooking Time
20 mins
Total Time
60 mins
Calories
355 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
Step 2
Combine whole wheat flour, all-purpose flour, sugar, baking powder, cardamom, lemon zest, baking soda, salt, and ginger in a large bowl. Grate in frozen butter using a box grater; toss until mixture resembles coarse crumbs.
Step 3
Combine yogurt, cream, 1 egg, and vanilla extract in a small bowl; stir into flour mixture until forms a crumbly dough and just until no dry clumps of flour remain. Stir in 1 cup unthawed blueberries.
Step 4
Pour crumbly dough onto the prepared baking sheet; firmly press together until forms a cohesive 8-inch circle. Flatten top to ensure circle is even. Cut into 8 triangular pieces; space pieces 1 inch apart on the baking sheet.
Step 5
Whisk 1 egg and water together in a small bowl; gently brush over tops of each scone.
Step 6
Bake in the preheated oven until tops are golden brown, 20 to 25 minutes. Cool completely, about 30 minutes.
Step 7
Press 1/4 cup thawed blueberries through a fine-mesh strainer into a medium bowl using the back of a wooden spoon to extract 2 to 3 tablespoons juice. Discards skins and seeds. Whisk confectioners' sugar and lemon juice into blueberry juice until smooth; drizzle over cooled scones.