Lemon Blueberry Scones

    25 min

    These are fabulously light scones made with yoghurt, which helps to cut down the fat and calories - though you won't know it when you're enjoying these! You can try using reduced fat yoghurt instead of regular, too. These aren't overly lemony - the lemon zest provides just a hint of bright citrus flavour.


    Île-de-France, France
    11 people made this

    Makes: 14 scones

    • 250g plain flour
    • 4 tablespoons caster sugar
    • 2 teaspoons baking powder
    • 1 tablespoon grated lemon zest
    • 1/2 teaspoon bicarbonate of soda
    • 1 pinch salt
    • 250g natural Greek yoghurt
    • 1 egg
    • 50g butter, melted
    • 150g fresh blueberries

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat the oven to 200 C / Gas 6.
    2. In a large bowl, combine flour, sugar, baking powder, lemon zest, bicarb and salt.
    3. In a smaller bowl, combine the yoghurt, egg and butter. Stir into dry ingredients just until moistened - do not overmix! Gently fold in the blueberries.
    4. Drop by heaping tablespoonfuls about 5cm apart onto a greased baking tray (or line it with baking parchment). Bake in the preheated oven for 15-18 minutes or until lightly browned.

    Get creative...

    You can add other fruits - fresh or dried - instead of the blueberries. Some great ideas are fresh raspberries, sultanas or currants.

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    Reviews in English (3)


    Made it healthier. no sugar...  -  25 Sep 2010


    This recipe was good I put 50g caster sugar in also lemon essence. Was enjoyable to make. Used frozen blueberries. Turned out good. Got 20 odd scones  -  03 Jan 2018


    I've made with mueller light greek lemon yogurt. Though they are lovely little cakes I would not call them scones. Far from the fruit scones I was hoping to get. So, the jam and clotted cream go back into the cupboard, but I will enjoy them nonetheless  -  19 Jul 2013