Total Time 38 minutes
Add egg, Greek yogurt, vanilla extract, lemon juice, and lemon zest. Mix it just until it starts to come together. Carefully fold in blueberries and poppy seeds.
While they cool, make the icing by whisking the powdered sugar, milk, lemon zest, and poppy seeds together. Drizzle the icing over the warm scones and serve!
This is not your regular Joe kind of scone. Not your basic lemon or blueberry. We’re talking seasonal, tangy lemons meet bursting, juicy blueberries with a slight crunch texture from the addition of poppy seeds.
Rub a large, flat non-slotted spatula with a little more flour on both sides and use it to transfer each individual scone wedge to a parchment lined baking sheet. Rub the spatula with more flour as needed.
Add the egg, Greek yogurt, vanilla extract, lemon juice, and lemon zest. Mix it just until it starts to come together. Carefully fold in blueberries and poppy seeds.
For The Lemon Poppy Seed Icing
Keyword Blueberry, Lemon, Poppy Seed, Scones
Prep Time 20 minutes
Bake for 20 minutes.
Use a clean, sharp knife to gently re-separate wedges.
In a medium bowl, whisk flours, sweetener, baking powder and salt. Using a pastry cutter, cut in butter until mixture is crumbly.
These delicious scones replace high-carb, sugar-laden treats with a “breakfast bread” that’s full of protein, fiber and ingredients friendly to fat-burning. It’s important to let them cool completely; try making them the night before and leaving them to rest and cool overnight.
In a separate bowl, whisk together eggs and milk. Add to flour mixture, stirring to combine, adding lemon juice and zest and poppy seeds.
Preheat oven to 350° F.
Scrape dough onto a parchment-lined baking sheet and shape into a circle, about 8 inches round and ½-inch thick. Use a sharp knife to score dough completely into 8 wedges (it will be very wet).
Return to oven and bake for an additional 5 to 10 minutes, or until golden brown and flaky. Let cool completely on baking sheet before serving.
Refrigerated butter might melt in the dough as you work with it, but frozen butter will hold out until the oven. And the finer the pieces of cold butter, the less the scones spread and the quicker the butter mixes into the dry ingredients. I recommend grating the frozen butter with a box grater.
Frozen grated butter is key to scone success. As with pie crust, work cold butter into the dry ingredients. The cold butter coats the flour, creating tons of flour coated butter crumbs. When these crumbs melt as the scones bake, they release steam which creates all the scone flakiness we love. The exterior becomes crumbly, crunchy, and crisp.
Welcome back to an overdose on scones.
To obtain a flaky center and a crumbly exterior, keep scone dough as cold as possible. I highly recommend chilling the shaped scones for at least 15 minutes prior to baking. You can even refrigerate overnight for a quick breakfast in the morning!
What I’m trying to say is: not all scones are created the same and with the right recipe, scones easily compete with muffins, quick breads, and even cinnamon rolls. These are the most delicious breakfast pastries!
How appetizing has my writing been so far? Let me switch gears.
Trust me, this recipe will turn you into a scones enthusiast too.
How to Make Lemon Blueberry Scones
This is my go-to scone recipe packed with blueberries and topped with sweet lemon icing. These lemon blueberry scones are crumbly, yet moist and perfect for brunch, tea parties, bridal showers, Mother’s Day, Father’s Day, and so much more!
These lemon blueberry scones are actually pretty easy. First, mix the dry ingredients together. You need flour, sugar, baking powder, salt, and fresh lemon zest. Second, cut cold butter into the dry ingredients. You can use a pastry cutter, 2 forks, or your hands. A food processor works too, but it often overworks the scone dough. We want to avoid that.