These blueberry scones are so dang good! I have had them for breakfast every day since making them! They are fluffy yet dense, bursting with blueberries with a zing with the lemon zest and lemon frosting. They are also very quick to make, and lets take a moment of silence for the ability to grab one as your running out the door in the morning. SO CONVIENT and with the added protein from the greek yogurt (you know what I’m about to say) they keep you fuller for longer then a regular scone! BOO YEAH! Honestly these have minimal ingredients, and the frosting is optional although how can you deny the delightful addition!
Lets get to it!
Ingredients to make Blueberry Lemon Scones-
2 1/2 cups all purpose flour
2 1/2 tbsp baking powder
2 tbsp sugar
1/2 tsp salt
1 cup fage plain greek yogurt
1/2 cup butter (needs to be cold/straight from the fridge)
1 cup blueberries
3 tbsp lemon zest
1/2 cup flour — for the counter
For the Icing:
1 cup powdered sugar
3 tbsp lemon juice
How to make Blueberry Lemon Scones:
Preheat oven to 400 degrees
In a large bowl add the flour, baking powder, sugar, and salt. Whisk together so the dry ingredients are combined. Next add the egg and fage yogurt, mix until combined. It will look like clump of flour. Next add the butter. Either with a pastry cutter or your hands mix until a ball forms. Add the blueberries and lemon zest. Gently fold the blueberries into the dough, its ok if they smash a little. Add the 1/4 cup of the flour to the counter, then add the dough, sprinkle the other 1/4 cup of flour on top of the dough. Press the dough out so it forms a 8-10 inch circle. Cut into 8 sections.
On a cookie sheet add parchment paper, then spray with cooking spray. Add the scones to the parchment paper/cookie sheet and bake for 18-22 minutes. Let cool of 10 minutes.
While the scones are baking in a small bowl whisk together the powdered sugar and lemon juice. Once the scones have cooled, add the icing to each scone.