Recipes Bread Quick Bread Recipes Scone Recipes Lemon-Blueberry Scones with Blueberry Glaze 4.8 (5) Add your rating & review 3 Photos This lemon-blueberry scone recipe with blueberry glaze is definitely not your traditional scone recipe! These scones have a bit of whole wheat flour, a bit of Greek yogurt, a touch of cardamom and ginger, and a nice lemon-blueberry flavor that gets amped up by the addition of a blueberry glaze. Submitted by Kim Updated on January 7, 2025 Save Rate Print Share Close Add Photo 3 Prep Time: 40 mins Cook Time: 20 mins Additional Time: 30 mins Total Time: 1 hr 30 mins Servings: 8 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 1 ¼ cups whole wheat flour 1 cup all-purpose flour ¼ cup white sugar 2 ½ teaspoons baking powder 1 teaspoon ground cardamom 1 teaspoon grated lemon zest ½ teaspoon baking soda ½ teaspoon salt ¼ teaspoon ground ginger ½ cup unsalted butter, frozen ½ cup whole milk Greek yogurt 3 tablespoons heavy cream 1 egg 2 teaspoons vanilla extract 1 cup frozen blueberries, unthawed Egg Wash: 1 egg 1 teaspoon water Glaze: ¼ cup frozen blueberries, thawed ⅔ cup confectioners' sugar 1 tablespoon lemon juice Directions Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper. Combine whole wheat flour, all-purpose flour, sugar, baking powder, cardamom, lemon zest, baking soda, salt, and ginger in a large bowl. Grate in frozen butter using a box grater; toss until mixture resembles coarse crumbs. Combine yogurt, cream, 1 egg, and vanilla extract in a small bowl; stir into flour mixture until forms a crumbly dough and just until no dry clumps of flour remain. Stir in 1 cup unthawed blueberries. Pour crumbly dough onto the prepared baking sheet; firmly press together until forms a cohesive 8-inch circle. Flatten top to ensure circle is even. Cut into 8 triangular pieces; space pieces 1 inch apart on the baking sheet. Whisk 1 egg and water together in a small bowl; gently brush over tops of each scone. Bake in the preheated oven until tops are golden brown, 20 to 25 minutes. Cool completely, about 30 minutes. Press 1/4 cup thawed blueberries through a fine-mesh strainer into a medium bowl using the back of a wooden spoon to extract 2 to 3 tablespoons juice. Discards skins and seeds. Whisk confectioners' sugar and lemon juice into blueberry juice until smooth; drizzle over cooled scones. I Made It Print Nutrition Facts (per serving) 355 Calories 17g Fat 46g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 355 % Daily Value * Total Fat 17g 21% Saturated Fat 10g 49% Cholesterol 88mg 29% Sodium 407mg 18% Total Carbohydrate 46g 17% Dietary Fiber 3g 12% Total Sugars 19g Protein 7g 14% Vitamin C 1mg 1% Calcium 110mg 8% Iron 2mg 11% Potassium 134mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.