Blueberry Lemon Scones are a sweet way to start the day or a perfect afternoon snack alongside a cup of coffee. These scones are bursting with fresh blueberries and bright lemon for a summery bite you’ll crave all year long.
Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
In a large bowl, mix together the sugar and lemon zest, rubbing the two together with your fingertips until the sugar is moistened and fragrant. Add the flour, salt, baking powder, and baking soda and whisk to combine.
Add the cold butter to the flour mixture. Using a pastry blender, cut in butter until the mixture resembles coarse meal with a few pea-sized pieces of butter throughout.
In a separate bowl, whisk together the yogurt, egg, and milk. Add the wet ingredients to the dry ingredients and mix until just barely combined. Fold in the blueberries, being careful not to over-mix. The mixture will still be somewhat crumbly in places.
Use your hands to gently bring the dough together in the bowl, kneading the dough 4-5 times until it just comes together in a round. Place the dough on a lightly floured surface and pat the dough into a circle about 8 inches in diameter and ½ inch thick.
Using a sharp knife or a dough blade, cut the dough into 8 wedges. Place the wedges close together on the prepared baking sheet.
Brush the scones with the remaining 1 tablespoon of milk and sprinkle with the teaspoon of sugar. Bake for 12-15 minutes, until golden brown around the edges. Allow to cool on the baking sheet for 5 minutes before removing to a wire rack to finish cooling.
In a shallow bowl, whisk together the glaze ingredients. Dip the cooled scones into the glaze, placing the scones back on the wire rack to allow the glaze to set for a few minutes before serving.
Notes
Scones are best the day they are made, as the glaze will make them soft the next day, but can be stored in an airtight container for up to 3 days.