Description
Delight in these blueberry scones crafted with Greek yogurt and lemon, perfect for breakfast or an afternoon treat.
Ingredients
- 1 1/2 cups organic all-purpose flour
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp unrefined salt
- 1 tbsp lemon zest (from an organic lemon)
- 6 tbsp cold salted butter (cut into pieces)
- 1 egg (beaten)
- 3 tbsp maple syrup
- 1/2 cup Kalona SuperNatural Greek yogurt (+ more if needed)
- 1/2 cup frozen wild blueberries
- 1 tbsp Kalona SuperNatural Greek yogurt (for serving)
- 1 tbsp organic powdered sugar
- 1 tsp freshly squeezed lemon juice
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine flour, baking powder, baking soda, and salt.
- Add lemon zest and cut in cold butter until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together egg, maple syrup, and Greek yogurt.
- Fold wet ingredients into the dry mixture and gradually mix in frozen blueberries.
- Knead the dough gently on a floured surface and shape into a 1-inch thick circle; cut into wedges or use a round cutter.
- Place the scones on the prepared baking sheet and bake for 15-20 minutes until lightly golden.
- For the glaze, combine Greek yogurt, powdered sugar, and lemon juice; drizzle over warm scones after cooling slightly.
Notes
Refrigerate dough for 20 minutes before baking to maintain cold temperature of butter. Adjust baking time based on your oven’s characteristics.
