The Best Wholesome Blueberry Lemon Scones with Greek Yogurt

One of my favorite new traditions is turning our home into a coffee shop, where the customers, baristas, and bakers are me and my husband. We decide what time we’ll “go” to the coffee shop (aka, a room in our house), and it really makes us feel like we’re going somewhere special. It’s very easy to do:

Step 1: Identify the coziest part of your home and set it up with a few chairs. (Bonus step: Adding some extra coffee aroma, like a jar of coffee beans, doesn’t hurt. We also like to play background music and add as many twinkle lights as possible.)

Step 2: Make sure you have beverages on hand and ready to pour. We’re a split coffee/tea family: green tea for him, black coffee for me.

Step 3: Enjoy a tasty coffeehouse style treat. My favorite? Blueberry lemon scones with Greek yogurt and whole wheat flour.

These wholesome scones are addictively good–tender, flaky, with bursts of bright blueberry and lemon. They are lighter than most scones but will make you feel like you are treating yourself at a coffee shop.

Whole wheat blueberry lemon scones with Greek yogurt

What Makes These Scones the Best?

Greek yogurt and whole wheat flour make these scones extra special. The combination of protein-packed nonfat Greek yogurt and hearty whole wheat flour makes these scones both robust and tender. The cold butter makes sure they have good a good crumb.

Blueberries and lemon are a match made in heaven. The lemon zest in the dough gives a depth of lemon flavor to the scones. Because there isn’t much sugar in the dough, the extra lemon drizzle adds just the right amount of sweetness. I love coming across a burst of blueberry every time I take a bite.

Whole wheat blueberry lemon scones with Greek yogurt

Making the Dough

These scones take no time at all to put together. First, you’ll put your dry ingredients together in a bowl.

Next, it’s time to cut in the butter, which is one of my favorite moments in the kitchen. This means we are fully incorporating the butter into the flour but leaving enough butter clumps to make our scones super flaky. It’s great to have a pastry cutter for this, but a fork or two knives also work. The real key to this step? Using cubes of very cold butter.

You will cut the butter into the flour until your butter pieces are no bigger than peas.

After the butter is cut, add your lemon zest and frozen blueberries. Then, toss it all together. Coating the blueberries in the flour helps make sure you have a blueberry in each bite of scone.

Butter flour mixture with blueberries for blueberry lemon scones with yogurt

Once the blueberries are added, you’ll pour the wet ingredients over the flour/butter mixture. Bring the wet and dry together with a fork. Having a light hand is key to making scones. You don’t need to stir too much, just enough to form a soft dough.

If your dough is too crumbly to stay together, add another tablespoon of milk.

Shaping and Baking

Next, pour the dough onto a clean surface, and gently knead five to six times. Gentle is the important word! The dough might still be a bit crumbly, but that’s okay. Each time you bring the dough together with your hands counts as a “knead.” I like to knead, turn the dough a quarter, knead, turn a quarter, etc.

Blueberry lemon scones with Greek yogurt disc of dough
Blueberry lemon scones with Greek yogurt before baking

Use your hands to gently shape your dough into a disc, about an inch thick. Cut it into six triangles.

After that, transfer your triangles to a baking sheet lined with lightly buttered parchment paper, and place in the refrigerator for about 5-10 minutes. Scones love cold!

Sprinkle a little sugar on top of each scone, then bake for 20 minutes until golden brown. Your kitchen will smell amazing!

Make the lemon glaze while the scones are baking. With just a few ingredients, it couldn’t be easier. Squeeze the juice of one lemon into a bowl, and stir in powdered sugar and a pinch of salt. The scones are also delicious without the glaze, just a little less sweet.

After the scones have cooled for about 10-15 minutes, drizzle over the glaze. These blueberry lemon scones with Greek yogurt will soon become your in-home coffee house specialty!

Blueberry lemon scones with Greek yogurt
Blueberry lemon scones with Greek yogurt
Blueberry lemon scones with Greek yogurt

A Few Notes

  • I’m sure this is obvious, but because it was not always obvious to me, I’ll just say it: Zest your lemon before juicing your lemon! You will be much happier this way.
  • Scones love cold. If you are working on getting your egg separated or Greek yogurt measured after you have cut in the butter, go ahead and place your flour/butter bowl in the fridge. Keep that butter as cold as you can.
  • Want a lower sugar treat? Skip the glaze. You’ll still love these scones!
  • If you aren’t planning to eat the scones right away, I would suggest waiting to drizzle until you’re ready to enjoy them.
  • It may seem redundant to butter your parchment paper, but it helps give the scones a nice golden brown bottom. If you’re not using parchment paper, lightly butter your baking sheet.
  • Looking for a sneaky way to add beans to your breakfast? Try Meu’s Bean-tiful and Satisfying Overnight Oatmeal!

Happy baking,

The Best Wholesome Blueberry Lemon Scones with Greek Yogurt

5 from 1 vote
Recipe by Course: Breakfast, SweetsDifficulty: Beginner


Prep time


Cooking time



Blueberry lemon scones made with nonfat Greek yogurt and whole wheat flour are the perfect tender, flaky, wholesome breakfast treat.


  • 1 cup whole wheat flour

  • 2 Tablespoons granulated sugar

  • 1 teaspoon baking powder

  • 1/4 teaspoon salt

  • 4 Tablespoons very cold butter, cut into cubes

  • 1 Tablespoon lemon zest (approximately the zest of one small lemon)

  • 4 Tablespoons frozen blueberries

  • 1 egg yolk, beaten

  • 1/4 cup nonfat, plain Greek yogurt

  • 1 to 2 Tablespoons whole milk, heavy cream, or half-and-half

  • 1 teaspoon of sugar for sprinkling

  • Lemon Drizzle
  • Juice of one lemon

  • 1 to 1 1/14 cup powdered sugar

  • Pinch of salt


  • Preheat the oven to 375 degrees. Lightly butter a piece of parchment paper on a baking sheet (or the baking sheet directly if not using parchment paper). Set aside.
  • Add flour, 2 Tablespoons of sugar, baking powder, and salt to a medium bowl. Whisk together.
  • Sprinkle cold cubes of butter on top of flour mixture. Using a pastry cutter, two butter knives, or a fork, cut in butter until the pieces are no larger than peas.
  • Add blueberries and lemon zest, and toss together so that the blueberries are coated in flour.
  • In a small bowl, whisk together the egg yolk, Greek yogurt, and 1 Tablespoon milk. Pour this over the flour/blueberry mixture.
  • Using a fork, gently stir the mixture together until it starts to form a dough. If your mixture is looking too crumbly to form a dough, add an additional 1 Tablespoon of milk.
  • Transfer the dough to a lightly floured surface. Gently knead the dough five to six times, rotating the dough as you go.
  • Gently shape the dough into a disc, approximately one inch tall. Cut the disc into six equal triangles.
  • Transfer your scones to the prepared baking sheet, and refrigerate for 5-10 minutes. Lightly sprinkle top of the scones with granulated sugar after refrigerating.
  • Bake for 18-21 minutes, until scones are golden brown. Let cool on baking sheet for 2 minutes before transferring to a wire rack.
  • Making the lemon drizzle
  • Squeeze the juice of one small lemon into a medium bowl.
  • Add 1 cup of powdered sugar and a pinch of salt.
  • Whisk together until smooth. If you’d like a thicker drizzle, add up to a quarter cup more powdered sugar.
  • Let the scones cool for approximately 10-15 minutes before drizzling, or drizzle just before serving.

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