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A few blueberry lemon scones on a plate.

Blueberry Lemon Scones

Tender, buttery, and flaky these blueberry lemon scones are packed with juicy berries and bright lemon zest, plus whole wheat flour.
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Prep Time 10 minutes
Cook Time 20 minutes
Chill Time 20 minutes
Total Time 50 minutes
Servings: 8 scones
Course: Breakfast
Cuisine: British
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups whole wheat flour
  • ½ cup almond flour (60 grams)
  • ½ teaspoon fine sea salt
  • ½ cup granulated sugar
  • 1 tablespoon baking powder
  • 6 tablespoons unsalted butter cold and cut into pieces
  • 2 large eggs
  • ⅓ cup plain yogurt
  • 1 lemon zested
  • 1 cup blueberries rinsed

Method
 

  1. In a large bowl, whisk together the whole wheat flour, almond flour, fine sea salt, granulated sugar, and baking powder. Work in the butter with your hands until crumbles form.
  2. In a small bowl, whisk together the eggs, yogurt, and lemon zest. Add this mixture to the dry ingredients and stir just until combined. Gently stir in the 1 cup blueberries.
  3. Place a piece of parchment on the counter, sprinkle it with flour, then take the dough out of the bowl and place it on the paper. Pat it into a 1" thick circle and cut into it 8 triangular scones. Place on the prepared baking sheet, then place the baking sheet in the freezer for 30 minutes.
  4. Preheat the oven to 375°F. Bake the scones for 20 minutes, or until lightly browned and a toothpick or cake tester inserted into a scone comes out dry. Cool completely on a rack.

Notes

  • Freeze dough: Don't skip the step of placing the dough in the freezer. This allows the butter to chill, and will result in ultra-flaky layers in the scones.
  • Use all-purpose flour: Don't have whole wheat flour? No problem. Just use regular all-purpose flour.
  • Switch up the sugar: Try maple syrup, brown sugar, or coconut sugar for different flavor note.
  • Add nuts: For a little crunch, fold in ¼ cup of chopped walnuts or pecans along with the blueberries.
  • Try other berries: Use this recipe as a base and make raspberry or blackberry scones.
  • Make a glaze: For extra lemony goodness, whisk 1 cup of sifted powdered sugar with the juice of ½ a lemon and drizzle it over the baked scones.
  • Do ahead: Make and form the dough, then place it in an airtight container or cover a baking sheet tightly with plastic, and store in the fridge for up to 24 hours before baking.