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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.


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A recipe for preparing delicious meals from the bounty of the garden.

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Dig In: Garden checklist for week of Oct. 2

Plan to make the most of the mild weather in your garden.

* October is the best month to plant trees and shrubs.

* October also is the best time to plant perennials in our area. Add a little well-aged compost and bone meal to planting holes or beds, but hold off on other fertilizers until spring. Keep the transplants well-watered (but not wet) for the first month as they become settled.

* Now is the time to plant seeds for many flowers directly into the garden, including cornflower, nasturtium, nigella, poppy, portulaca, sweet pea and stock.

* Plant seeds for radishes, bok choy, mustard, spinach and peas.

* Plant garlic and onions.

* Set out cool-weather bedding plants, including calendula, pansy, snapdragon, primrose and viola.

* Reseed and feed the lawn. Work on bare spots.

* Dig up corms and tubers of gladioluses, dahlias and tuberous begonias after the foliage dies. Clean and store in a cool, dry place.

* Treat azaleas, gardenias and camellias with chelated iron if leaves are yellowing between the veins.

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