I have to admit, I’ve had quite the craving for sweet baked goods in the morning. I love a good blueberry muffin and wanted to create something that would satisfy my cravings with less guilt! Caroline of chocolate and carrots inspired me with her Lemon Blueberry Scones. This recipe is amazing because it doesn’t have many ingredients, comes together quickly, and uses whole wheat flour and greek yogurt (instead of all of the butter). The texture is pretty perfect… they have a slight crunch on the outside, and a chewy, moist, fluffy texture with bursts of flavor. They aren’t too sweet and are a prime way to start your day.
I used Meyer lemons from my tree out front which was a treat! We’ve been patiently waiting for them to ripen for months, they are my personal favorite type of lemon (a cross between a mandarin and a lemon). They’re a little sweeter and have an almost floral taste. It’s fragrant and bright and is delicious in this recipe.
This is the yogurt I chose to use in this recipe and I’m so glad I did! We carry it at the shop and I love it because of both the taste and consistency. It’s not easy to find a good quality yogurt! There’s no chemicals, preservatives, antibiotics or thickeners used so you can feel totally confident in feeding this to your entire family.
You could easily just do a blueberry lemon scone which would be delicious, but I have a thing for raspberries - especially in scones. Maybe it’s the texture or pop of tartness or a combination of the two but I added some in for fun.
My mixture came out to be a tad wet so I added a touch of additional flour to the cutting board before I shaped and sliced the dough. In the past, I’ve been intimated to make scones but these really come together quickly and easily! I threw a few in the oven to eat right away and froze the rest, to satisfy my next craving in a pinch!
My two year old absolutely loves being in the kitchen with us… “Mom, I help too?” This was a fun activity to let her “help” with. She helped mix the dry ingredients and added the berries herself. I mean, a Saturday morning is for staying in your jammies and baking with mom right?! That bedhead though…
They only take 15 minutes to bake, make them for breakfast this weekend and freeze the rest for later!
INGREDIENTS
2 cups whole wheat flour
1 tablespoon baking powder
3 tablespoons turbinado (raw cane) sugar, plus more for sprinkling on top
1/8 teaspoon salt
1 teaspoon vanilla extract
5 tablespoons grass-fed organic butter, cubed
zest of 1 lemon
1 cup blueberries
1/2 cup raspberries
1/2 cup yogurt
1/2 cup milk of choice (I used whole milk)
INSTRUCTIONS
1. Preheat oven to 425 degrees
2. Combine flour, baking powder, sugar, and salt in a bowl and mix
3. Slice butter and drop it into dry ingredients (cut butter into small cubes)
4. Add berries and lemon zest and gently stir
5. Gently mix in milk and yogurt and kneed with your hands gently
6. Form dough into a circle that’s about an inch deep all around and slice into 6-8 pieces
7. Separate slices and place on a baking sheet covered in parchment paper
8. Sprinkle the tops of the scones with raw sugar
9. Bake for 15 minutes or until light brown
10. Serve with fresh lemon curd, more butter, or homemade jam!
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