Lemon-Blueberry Scones with Blueberry Glaze

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

Ingredients

• 1 egg
• 1 cup all-purpose flour
• 2 teaspoons vanilla extract
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 teaspoon water
• 1 teaspoon ground cardamom
• 3 tablespoons heavy cream
• 1 cup frozen blueberries, unthawed
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 0.25 cup white sugar
• 0.25 teaspoon ground ginger
• 2.5 teaspoons baking powder
• 1.25 cups whole wheat flour
• 0.25 cup frozen blueberries, thawed
• 0.5 cup unsalted butter, frozen
• 0.5 cup whole-milk Greek yogurt
• 0.66666668653488 cup confectioners' sugar

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.