There’s something so comforting about a batch of freshly baked scones, especially when they’re filled with juicy blueberries and bright lemon zest. These Lemon Blueberry Scones are soft, tender, and lightly sweetened with honey, making them a delicious treat without any refined sugar. They’re simple to make and come together with everyday ingredients, which is always a bonus.
I love baking these on slow mornings or whenever I want something special to enjoy with a cup of coffee or tea. The fresh lemon adds a light, citrusy flavor that pairs perfectly with the sweet blueberries, while the buttery, flaky texture makes every bite satisfying. A brush of egg wash before baking gives them a beautiful golden finish that looks just as good as they taste.
These scones are wonderful served warm straight from the oven, but they also keep well for breakfast, snacks, or an afternoon treat. You can enjoy them on their own or spread them with a little butter, Greek yogurt, or your favorite fruit preserves.
If you’re looking for an easy homemade bake that feels fresh, wholesome, and perfect for any season, these Lemon Blueberry Scones are a recipe you’ll find yourself coming back to again and again.
How to make the lemon blueberry scones
Begin with whisking together the flour, baking powder, salt, and lemon zest in a large bowl.
Add the cold butter and rub it into the flour mixture using your fingertips, a fork, or a pastry cutter until it resembles coarse crumbs.
Add the egg, Greek yogurt, honey, and vanilla extract (if using). Gently mix until the dough just begins to come together. If it seems a little dry, add 1–2 tablespoons of milk, one tablespoon at a time.
Carefully fold in the blueberries, taking care not to crush them.
For taller, flakier scones, chill the dough for 20–30 minutes before baking, if desired.
Shape the scones
Meanwhile, preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
Transfer the dough to a lightly floured surface and gently pat it into an 8-inch (20 cm) circle, about 1 inch (2.5 cm) thick. Avoid overworking the dough to keep the scones tender.
Cut the dough into 8 wedges and arrange them on the prepared baking tray, leaving a little space between each one.
Brush the tops with beaten egg for a beautifully golden finish.
Bake for 20–25 minutes, until the tops are golden brown and the scones are fully cooked through.
Let them cool on the baking tray for about 5 minutes before transferring to a wire rack.
Serve warm or at room temperature and enjoy soft, buttery scones bursting with juicy blueberries and fresh lemon flavor, perfect with a cup of tea, coffee, or a little extra butter and honey.
Hope you will try these out and enjoy your delicious homemade scones! If you do, don’t forget to tag me on your Instagram posts or stories.
Other scone recipes you may like to try
These Oatmeal Cottage Cheese Scones are soft, tender, and naturally satisfying, made with wholesome oats and cottage cheese for an easy breakfast or snack.
These Strawberry Scones are soft, buttery, and bursting with juicy fresh strawberries, making them a delicious treat for breakfast, brunch, or afternoon tea.
You will also love these Double Chocolate Scones, rich, tender, and packed with chocolate flavor.
YOU MAY ALSO LIKE:
Lemon Coconut Yogurt Cake
Buttermilk Pancakes
Banana Oatmeal Pancakes
Ricotta Blueberry Pancakes
Gluten-Free Blueberry Lemon Bundt Cake
Whole Wheat Carrot Biscuits
Homemade Granola
Raspberry Yogurt Bars
Apple Oatmeal Bread
Gluten-Free Crepes
Breakfast Muffins
Blueberry Lemon Pound Cake
Healthy Lemon Blueberry Scones with Greek Yogurt – No Refined Sugar
Ingredients
- 2 ¼ cups (280g) all-purpose flour
- Lemon zest of 2 large lemons (about 10g)
- 2 tsp (10g) baking powder
- 1/4 tsp (1g) salt
- 2 tbsp (40g) honey
- 4 tbsp (60g) butter , cold and cut into cu cubes
- 1 egg
- 1/2 cup (120g) Greek yogurt
- 1 tsp (5g) vanilla extract , optional
- 1 ¼ cups (180g) blueberries , fresh or frozen
Instructions
- In a large bowl, whisk together the flour, baking powder, salt, and lemon zest.
- Add the cold butter.
- Rub it into the flour mixture with your fingertips, a fork or a pastry cutter, until it resembles coarse crumbs.
- Add the egg, Greek yogurt, honey and vanilla extract (if using).
- Gently mix until the dough just starts to come together. If it seems too dry, add another 1–2 tablespoons of milk, one tablespoon at a time.
- Gently fold in the blueberries, being careful not to crush them.
- Optional, chill the dough for 20-30 minutes before baking. This helps them bake up taller with a flakier texture.
- Meanwhile, preheat the oven to 400°F (200°C). Line a baking tray with parchment paper.
- Transfer the dough to a lightly floured surface and gently pat it into an 8-inch (20 cm) circle, about 1 inch (2.5 cm) thick. Avoid overworking the dough.
- Cut the dough into 8 wedges and place them on the prepared baking tray, leaving a little space between each one.
- Brush the tops with beaten egg.
- Bake for 20–25 minutes, or until the tops are golden brown and the scones are cooked through.
- Let the scones cool on the baking tray for 5 minutes, then transfer them to a wire rack. Serve warm or at room temperature.
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
