California Local Logo

Sacramento Digs Gardening logo
Sacramento Digs Gardening Article
Your resource for Sacramento-area gardening news, tips and events

Articles Recipe Index Keyword Index Calendar Twitter Facebook Instagram About Us Contact Us

Lemony blueberry scones melt in your mouth -- without a lot of work

Recipe: Blueberry lemon scones with yogurt

Freshly baked scones
Blueberry lemon scones are a delicious treat for
brunch or a coffee break. (Photos: Debbie

Scones are like buttery biscuits with less work. Kneading or over-stirring makes tough, chewy scones instead of a treat that melts in your mouth.

Using a food processor to cut the butter and lemon zest into the dry ingredients creates a finely textured crumb with tiny bits of lemon flavor in every bite. Blueberries (fresh or frozen, defrosted) add bursts of juicy flavor.

Treat this sticky dough gently to keep it tender. That includes when folding in the blueberries.

Blueberry lemon scones

Makes 8 servings


2 cups all-purpose flour

1 teaspoon salt

1 tablespoon baking powder

2 tablespoons white sugar

2 tablespoons lemon zest, finely grated

6 tablespoons butter, cut into 6 pieces

2 eggs

¾ cup plain yogurt

1 cup blueberries

Flour for dusting

Scone dough patted out on floured board
Pat flour-dusted dough into an 8-inch round.
For egg wash:

1 egg

1 tablespoon water

3 tablespoons Demerara or white sugar


Preheat oven to 450 degrees F.

In a food processor, mix together flour, salt, baking powder, sugar and lemon zest; pulse to combine.

Add butter; pulse until butter is combined with dry ingredients; about 20 pulses. Set aside.

In a large bowl, beat 2 eggs. Add yogurt and combine with a few quick strokes. Add dry ingredients, mixing just until combined to form a sticky dough. Gently fold in blueberries.

Put dough on lightly floured board. With floured hands, gently pat dough into an 8-inch round about 1 inch thick. With a floured knife, cut round into 8 wedges.

Transfer wedges onto baking sheet lined with parchment paper.

Make egg wash. Beat remaining egg together with 1 tablespoon water. With a pastry brush, brush egg wash over top of wedges. Sprinkle Demerara or white sugar over egg wash.

Baked scones
Serve the baked scones warm.
Bake scones in a 450-degree oven until golden brown, about 12 to 15 minutes.

Remove from oven. Let cool for 5 minutes on baking sheet, then transfer to a rack. Let cool for 10 more minutes, then serve.

Serve warm.


0 comments have been posted.

Newsletter Subscription

Sacramento Digs Gardening to your inbox.

Dig In: Garden checklist for week of Jan. 29

Bundle up and get work done!

* Prune, prune, prune. Now is the time to cut back most deciduous trees and shrubs. The exceptions are spring-flowering shrubs such as lilacs.

* Now is the time to prune fruit trees, except apricot and cherry trees. Clean up leaves and debris around the trees to prevent the spread of disease.

* Prune roses, even if they’re still trying to bloom or sprouting new growth. Strip off any remaining leaves, so the bush will be able to put out new growth in early spring.

* Prune Christmas camellias (Camellia sasanqua), the early-flowering varieties, after their bloom. They don’t need much, but selective pruning can promote bushiness, upright growth and more bloom next winter. Feed with an acid-type fertilizer. But don’t feed your Japonica camellias until after they finish blooming next month. Feeding while camellias are in bloom may cause them to drop unopened buds.

* Clean up leaves and debris around your newly pruned roses and shrubs. Put down fresh mulch or bark to keep roots cozy.

* Apply horticultural oil to fruit trees to control scale, mites and aphids. Oils need 24 hours of dry weather after application to be effective.

* This is also the time to spray a copper-based oil to peach and nectarine trees to fight leaf curl. Avoid spraying on windy days.

* Divide daylilies, Shasta daisies and other perennials.

* Cut back and divide chrysanthemums.

* Plant bare-root roses, trees and shrubs.

* Transplant pansies, violas, calendulas, English daisies, snapdragons and fairy primroses.

* In the vegetable garden, plant fava beans, head lettuce, mustard, onion sets, radicchio and radishes.

* Plant bare-root asparagus and root divisions of rhubarb.

* In the bulb department, plant callas, anemones, ranunculus and gladiolus for bloom from late spring into summer.

* Plant blooming azaleas, camellias and rhododendrons. If you’re shopping for these beautiful landscape plants, you can now find them in full flower at local nurseries.

Contact Us

Send us a gardening question, a post suggestion or information about an upcoming event.