Blueberry Lemon Scones

blueberry scone with whole wheat flour and yogurt

I’ve been on a Greek yogurt kick lately, and I’ve been intrigued by the idea of baking with yogurt after the smashing success of these blueberry muffins. Yogurt is fantastic in baked goods; it imparts a light, moist texture and flavor and is so much better for you than fattening alternatives like butter, sour cream or cream cheese. Generally speaking, you should be able to replace half the amount of butter in baked goods with half the amount of Greek yogurt (e.g. 8 tablespoons of butter becomes 4, plus 2 tablespoons of yogurt).

Since scones are notoriously heavy in butter, I thought they would be prime for adaptation. I attempted to replace some butter in these raspberry oatmeal scones with yogurt, while also replacing the all-purpose flour with whole wheat pastry flour. I ended up with pretty pictures of mediocre scones, so the photos joined the ranks of failed recipes in my Lightroom. That happens more often than not—I only share the absolute best on the blog.

So I searched around for a whole wheat scone recipe with Greek yogurt, and eventually landed on a gorgeous post by Caroline of chocolate & carrots. It was exactly what I was looking for, so I followed her recipe closely and a mere 35 minutes later, took a bite of the best scone I’ve ever tasted.

The scones are everything a scone should be: slightly crispy on the outside and delicately moist and fluffy on the inside. Not too sweet, yet packed with flavor. Thanks to the lighter texture of whole wheat pastry flour, they don’t taste like heavy, nutty whole wheat scones. The Greek yogurt lends moistness and a slight tang, which plays nicely with the lemon zest. Truly, I believe this is the scone recipe to end all scone recipes.

Not convinced? Let’s examine the reaction of two grown boys who had the fortune of walking into my kitchen the day I baked these scones. After one bite, the first yelped in delight and cursed its perfection. That night, the other boy practically waltzed around the kitchen, mm-mming as he relished every last bite of his scone. The latter may have had a few drinks beforehand, but I assure you that these boys don’t normally get excited about scones. They’re just that good.

Scroll down for the man-approved scone recipe!

cut butter into dry ingredients

lemon zest, butter, and dry ingredients for scones

blueberry lemon and yogurt scone recipe

how to make lemon blueberry scones

baked lemon blueberry scones

three stacked, healthy blueberry lemon scones

Blueberry Lemon Scones
5.0 from 6 reviews
Recipe type: Breakfast, Baked Good
Prep time: 
Cook time: 
Total time: 
Serves: 8
If you’ve been intimidated by baking scones, don’t be afraid to try this recipe. I was surprised at how easy it was to throw the ingredients together. Shaping and slicing the scones was easy, too. Make them for breakfast this weekend, and freeze the rest for later!
  • 1½ cups whole wheat pastry flour or whole wheat flour
  • ½ cup whole wheat flour
  • 1 tablespoon baking powder
  • 3 tablespoons turbinado (raw cane) sugar, plus more for sprinkling on top
  • ⅛ teaspoon salt
  • 5 tablespoons cold unsalted butter
  • zest of one lemon
  • 1 cup blueberries (I used frozen but fresh would be even better!)
  • ½ cup plain low fat Greek yogurt (I used 0% fat yogurt by Fage)
  • ½ cup milk of choice (I used 2%)
  1. Preheat oven to 425 degrees Fahrenheit.
  2. Combine flours, baking powder, sugar and salt in a bowl and whisk together.
  3. Slice butter and drop into dry ingredients. If you have a pastry cutter, use it to cut the butter into the flour. If you don’t have a pastry cutter, use a knife to cut the butter into tiny pieces and mix it into the flour.
  4. Add blueberries and lemon zest and gently stir. You can use frozen blueberries, no thawing necessary.
  5. Gently mix in milk and yogurt. Eventually you’ll need to use your hands to knead the last of the flour into the dough.
  6. Form dough into a circle about that’s about an inch deep all around. Cut the circle into 8 slices.
  7. Separate slices and place on a baking sheet covered in parchment paper or foil.
  8. Sprinkle the tops of the scones with a bit of raw sugar.
  9. Bake for 15 minutes or until light brown.
Recipe mildly adapted from Chocolate & Carrots.



    • says

      Thank you for the recipe, Caroline! I’m so glad I found your blog the other day. Your recipes are fantastic! I found so many I want to try.

  1. Erin says

    Awww, I love your blog at first sight! These scones look very yummy (using yogurt sounds delicious)! I’m now following you on Bloglovin! -^_^-

  2. says

    Hi Kate, I’m so glad I just came across your lovely blog! You have so many tasty recipes and your photos are gorgeous. And Cookie is just the cutest dog. :-) I also have a mutt (named Felix, but she’s a girl) that we rescued from the street when she was a tiny puppy. Looking forward to following your blog. Have a great day, Karen.

  3. says

    im not much of a scone maker but i think i will give this a go soon! looks pretty amazing – just need get my hands on some WW pastry flour – haven’t seen any around here before!
    once again your photography is stunning and inspiring! :) might sound like a silly question – but how do you put multiple photos into 1 photo? like the pics of the flour/butter and blueberries? im thinking of getting LR or photoshop but dunno which ones better…

    • says

      Hey Vivienne, I hope you try this scone recipe! I was surprised at how easy they are to make. I find whole wheat pastry flour at our local health food stores.

      Thank you for your kind words about my photos. I feel like I still have so much to learn! Your question isn’t silly at all. I use Adobe Lightroom to organize and edit my photos. If I want to create a photo collage (the two photos in one), I open the edited photos in Photoshop and paste them into some really basic templates I set up. I have not found a way to create a collage in Lightroom.

      I love Lightroom and wouldn’t be able to go without it, so if you have to pick one program and do a lot of photo editing, I would go with Lightroom. If you happen to have a Mac, you could also buy a cheap program by Apple called Pages. My friend swears by it for making collages—I have never figured out how to use it that way, but it looks easy, and Pages only costs around $20 in the app store.

      Let me know if you have any more questions!

      • says

        thanks for the detailed response Kate!

        i’ve downloaded the trial version of LRoom and couldn’t find the collage function as well! Think I will end up buying LR over photoshop as it just seems much more user friendly/simpler, and learn to use Pages to do the collage :) thanks again for your tips :D

        yeah i do feel like there’s so much to learn in photography – but it is a lot of fun and a joy when the final image turns out the way i intended it!

        anywyas, you have a great weekend ahead :)

  4. Richard says

    Thanks for posting this! I made these scones this evening and they turned out really well. I usually use buttermilk when baking scones, but I really liked the non-fat greek yogurt/milk combo in this recipe. They still had the tang I like from the buttermilk but they seemed lighter and much more moist. And to finish off the scones, I reserved some of the liquid and used it as a wash to coat the scones and I sprinkled the tops with some more turbinado sugar. They browned nicely and the sugar added to the crunch.

    Thanks again for the recipe!

    • says

      Thank you for commenting, Richard! I love hearing from readers who enjoy my recipes. Great idea using the liquid as a wash. I think I’ve found my scone recipe for life! :)

  5. Molly says

    Hi Kate!
    I just found your blog and LOVE it. The pictures are so vibrant, I want to reach into my computer and taste everything! Anyways, I just wanted to thank you for the scone recipe. I’ve been searching for a healthy scone recipe for a while now and yours has become my standard. I’m making my third batch today (although I think I’ll try substituting apples and cinnamon since I ran out of blueberries). Thanks again!

    • says

      Thank you so much for commenting, Molly! I’m glad you love the scones. I just can’t get enough of them. How did the apples and cinnamon turn out in your third batch? That sounds perfect for fall!

      • Molly says

        I actually ended up going with cherries and vanilla. I left out the lemon zest and added a teaspoon of vanilla extract. Delicious :)

  6. Meg says

    These look delish! I can’t wait to try them. Can i use regular sugar or another sweetener in place of the turbinado sugar if I don’t have it on hand?

    • says

      Good question, Meg! Yes, I think regular sugar in place of the turbinado would be fine. Since you’re only adding 3 tablespoons to add a bit of sweetness, I think a wide range of sugar and sugar substitutes would work. Maybe even a tablespoon or two of honey would suffice.

  7. Beth says

    This scone recipe looks fabulous!! Will collect the ingredients and give it a go for sure!! Any idea of nutritional breakdown?? With the less fat should be better than your normal scone (which I love, but tend to avoid due to calorie/fat content!!)

    • says

      Hi Beth! I’m sorry I don’t provide nutritional breakdown details, but I am certain that these scones are much lower in fat than most thanks to the fat-free yogurt.

  8. Annie says

    When I saw the greek yogurt in the recipe I knew I had to make these scones. What a great way to save calories and not sacrifice taste. I made a batch today and they are heavenly! Light and moist, but still crunchy on the outside. Thanks for the amazing recipe! I’ll be saving this one for sure.

  9. Erin says

    Oh. my. goodness. I’m a fan of this recipe for life. They turned out great, I just baked them for a few extra minutes to get them nice and crispy. Delicious!

    • says

      Yes! So glad to hear it, Erin! I really want to try these scones with cherries this summer, and fresh cranberries and orange zest next winter (somehow I never got around to it this winter).

  10. Ashley says

    These had lovely flavour and I loved the moistness from the Greek yoghurt..I used strawberry as I didn’t have any plain…YUM! I found that 400 was too high as they browned quickly but weren’t finished in the middle so I turned the temp down to 350. Thanks for the great recipe!

  11. Emily says

    So delicious and easy as well – my three year old helped make them this morning. Excellent base scone recipe. Can’t wait to try with other fruits/flavors. Thanks!!

    • says

      Thanks so much for your feedback, Emily! I’m so glad your little one got to help. I can’t wait to try making these scones with fresh strawberries and cherries this summer!

  12. Julia says

    Hey Kate,
    I was wondering if I could use soy for both the yogurt and milk? Have you ever tried it? I think I may just to see how they turn out!

    • says

      Hi Julia! I haven’t tried either, but I’d love to hear how the scones turn out with those substitutions! I bet they’ll be great.

  13. Kate says

    Making these tonight for an early morning road trip! They are in the oven and look more blue than yours but my biggest thing was the pastry flour so I found a calc with cake flour and extra regular whole wheat flour…. But was not easy to make into a circle and cut so made individual ones. The batter tastes great so I am sure they will be wonderful cooked!

  14. says

    I found your blog a couple of days ago and I am in love! From all the desserts and sweets I’ve made, I have never made scones. I guess I am intimidated by them. :x But because of your clear instructions and tips, I think I will give them a shot; thank you for sharing!

  15. says

    These scones have become by go to scones. I’ve made them with blueberries and raspberries and I absolutely love them. Can’t wait to try your other recipes!

  16. Joseph says


    I’m still new to baking but making my way through various pan keys JD cookie recipes JD me cross this scone recipe. I have them in the oven right now but after forming my 1″ thick dough circle I couldn’t get them ‘cut and separated.’ Can you share your technique or what utensils are used? Thanks

    • says

      Hi Josheph, if I remember correctly, I used a chef’s knife or serrated knife to cut the slices. Then I think I used my chef’s knife to wiggle underneath each scone and remove it from the rest.

  17. Jamie says

    Hey Kate!

    I absolutely looove scones and I’m SO GLAD I found your recipe! I love your blog and could sit and read for hours! I tried your recipe this weekend for a bake sale and my friends LOVED the scones.

  18. Kim says

    I made these tonight and accidentally started cooking them at 325, then looked again and saw that the directions said 425!! I quickly changed the setting and they finished in about 10 minutes.. because I had the wrong temp at first, they spread out a bit but they are still absolutely delicious (they just do not look pretty like yours). I will make them again definitely. Thanks for the great recipe, and I love that it is so much healthier than typical blueberry scones. I also could not find whole wheat pastry flour, until I saw it at Whole Foods store in the bulk section… Kim

    • says

      Thanks, Kim! I’m glad you enjoyed the scones, even if they spread out a little more than they should have. I think you could really play around with flavors here by adding different berries or mix-ins and changing up the citrus zest.

  19. Matilda says

    Hello Kate. From your description of how crunchy it is on the outside and soft and tasty on the inside, I can’t wait to make these scones. I am a scone lover and follow all types of gourmet scone recipes but I am new to personal blogs. I normally get my recipes from FoodNetwork or major recipe sites. I have yet to find out the difference between those and blogs. I will usually go to scone mix sections and browse through for some wholesome picks. I found some of them very good but quite pricey.
    Once I go to Whole Foods and find some WW pastry flour, I will be all ready to try them! Thank you for sharing.

    • says

      Thank you for commenting, Matilda! I hope these scones meet (or preferably exceed!) your expectations. I love using whole wheat pastry flour instead of all-purpose flour in baked goods—you get all the health benefits of whole wheat flour without the wheat-y taste.

  20. Valerie says

    I use a similar scone recipe, except instead of the butter I use chilled coconut oil and instead of using whole wheat pastry and whole wheat flour, I use ww pastry and oat flour.
    Thank you for your site. I have made a few and have not been disappointed. :)

  21. Amanda Harding says

    I made these for my 3 kiddos age 4,7,9 and they were a huge hit!! I didn’t have any fresh lemons on hand so they were just blueberry but still delicious. I used fresh blueberries and they were soooo good! I have tried quite a few whole wheat scone recipes lately and I liked that the dough was not as wet/sticky as some others I have tried.

  22. Keira says

    Would you be able to make the dough ahead of time and refrigerate, then bake them later on? I am NOT a morning person at all and I would love to be able to have these for guests or bring these to morning Bible studies freshly baked instead of making them the night before.

    • says

      Great question, Keira. I haven’t tried doing that, but I’m pretty sure it would work. I’ve heard of people freezing scone dough to cook later, so I think refrigerating overnight should work, too.

  23. Marie says

    Yum! These were so great. I was abit sceptical if they would hold up the forzen blueberries (or just turn into a soggy mess), but they kept so well. Nice an crispy on the ouside and perfectly moist and crumbely on the inside. The falavours worked really well. We had some for breakfast and then some when we got home from our week-end run – perfect! For mixing the butter and flour I used the food mill for my stick blender (Bamix) – super easy (oh, and I left the butter in pices for a few minutes in the frezer).

  24. Patti says

    Awesome recipe! I did adjust the milk and made it 3/4 c. fresh squeezed lemon juice + 3/4 c. milk and they were a little more lemony. I had to cook mine for 20 minutes.

    Thanks for posting! Loved it :)

    • says

      Thanks, Pattie! Glad your scones turned out well! Another way to enhance the lemon flavor would be to rub the zest into the sugar. That’s a trick I’ve learned since posting this recipe that really makes a huge difference.

  25. Janette says

    Hi, I made these scones this afternoon, and they are absolutely delicious!!! I’ll make them again and again, with different fruit! I do have a question though. My dough was so wet, I couldn’t cut them to bake separately. I had to bake it whole for 20 min. and then cut. Should I adjust my ingredients? They did turn out fine, but sometimes I might want to bake separately.

    • says

      Hmm. Next time, I’d suggest mixing in a little more flour until the dough is manageable. Sometimes the amount of flour required can be affected by humidity or maybe you had a light hand when you measured it out. Glad they turned out well regardless!

  26. Irene Resendiz says

    Hi, I want to make these scones tonight but was wondering about a substitution for Whole Wheat Pastry Flour. I have all purpose flour and whole wheat flour but do not have whole wheat pastry flour on hand. Do you know of any substitutions or can i just use whole wheat flour and all purpose flour? Also how do you rub the zest into the sugar?
    Ready and excited to try this recipe out! thanks for sharing!

    • says

      Hi Irene! Whole wheat flour should be just fine, as long as you don’t mind a subtle nutty flavor. You could also use half whole wheat and half all purpose. Just pour the sugar into a small bowl, add the zest to the bowl and use your fingertips to rub the zest into the sugar. The sugar will turn a pale yellow color and smell amazing!

  27. Alexis K says

    Hi, I was looking for a healthier Blackberry scone recipe and found yours. I plan on substituting in blackberries for the blueberries, I think the taste is about the same. Your recipes looks really good by the way! I am wondering if using almond milk instead of 2% cow’s milk will make a difference?

  28. Jose Contreras says

    I have been looking for whole wheat recipes, and your blueberry scones recipe is divine. I made them last night, and my son and I had them at 10:00 pm with a glass of milk….awww!

    • says

      Glad to hear it! Most of my baked good recipes are made with whole wheat, so you might find a few others to enjoy in my archives! :)

  29. jess says

    this recipe looks very interesting, and i love scones but is there any way this could be gluten free ?

    • says

      Hi Jess, I suspect that an all-purpose gluten-free flour would work well here. I haven’t tried this myself, but someone commented to let me know that the following combination worked in a derivative of this recipe. She used one cup brown rice flour and one cup almond meal/flour for the two cups of flour. Please let me know if you give either option a try!

  30. Tracey says

    I am not sure why you have so much adoration, I hope they taste better than they look, which is flat and stidgy looking indeed. As a Scot, livingin in Scotland I would never have the nerve to call these Scone’s. I make plain, fruit, Blueberry & many other option’s, all rise fabulously and use plain, white, & Wholewheat. Yoghurt is of no big healthy substitute really, p,enty other alternative’s, a good recipe with limited sugar & butter is best for Scone’s. Scone’s and Yoghurt, just don’t work really. Picture’s look awful, I am astounded at anyone suggesting otherwise.

  31. Mary says


    Thank you for the recipe! I improvised just a little bit with the help of your recipe (I didn’t have lemon zest, so used 1tbsp of lemon juice, and substituted the 1/2 cup of flour for oats) and they turned out really yummy. Thanks again! Keep doing your thing! I can’t wait to try some of your other recipes!


  32. says

    Thank you for this wonderful recipe. I made it this morning with the last of our fresh blueberries. Everyone in our family loved them, and I felt extra virtuous because they are low fat and whole grain. I was thinking of smearing blueberry jam on top, for a 1-2 punch of blueberries, but decided against it as they are perfect as is!

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