Lemon Blueberry Scones

Lemon Blueberry Scones


4 people made this

About this recipe: 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.

atsirou Île-de-France, France

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 (2)


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


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

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