Blueberry and Lemon Scones

Perfect for a brunch with friends, a sunny picnic, or a coffee break, these blueberry and lemon scones showcase one of Quebec’s iconic summer berries. Enjoy them while they’re still warm, as a snack or dessert, for a delicious treat any time of day.

Makes: 12 scones
Prep time: 20 minutes
Cook time: 20 minutes

Ingredients

• 1 cup (150 g) all-purpose flour
• 1 cup (150 g) whole wheat flour
• 2 ½ tsp baking powder
• ¼ tsp baking soda
• ⅓ cup (65 g) sugar
• ½ tsp salt
• 75 g unsalted butter, cold and cut into small cubes
• ¾ cup (175 g) plain 2% Greek yogurt
• 1 large egg
• 1 ½ cups (225 g) fresh blueberries
• 1–2 tbsp milk, as needed
• Zest of 1 lemon

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the all-purpose flour, whole wheat flour, baking powder, baking soda, sugar, and salt.
3. Add the cold butter to the dry ingredients. Using your fingertips or a pastry cutter, work the butter into the mixture until small, pea-sized pieces of butter remain.
4. In a separate bowl, whisk together the Greek yogurt, egg, and lemon zest.
5. Pour the wet ingredients into the dry ingredients and mix gently, just until the flour is moistened. If needed, add 1–2 tbsp of milk. The dough should remain thick and slightly sticky, but firm enough to handle by hand.
6. Gently fold in the blueberries, being careful not to crush them.
7. Transfer the dough to a lightly floured work surface. Using your hands, shape it into a large rectangle about 2.5 cm (1 inch) thick, without overworking the dough.
8. Cut the dough into 6 rectangles, then cut each rectangle in half to make 12 triangles. Place the scones on the baking sheet, leaving a little space between them.
9. Bake for 18–20 minutes, or until the scones are lightly golden. Let cool before serving.

Note: If using a food processor, first combine the dry ingredients with the butter using a few pulses. Then add the yogurt and egg mixture and pulse again, just until the dough begins to form. Fold in the blueberries by hand to keep them whole.

For more recipes featuring our iconic Quebec blueberries:

• Vegan Blueberry Crisp
• Blueberry Lemon Cheesecake Parfaits

Nutrition facts per serving: 175 calories | 5 g protein | 25 g carbohydrates | 6 g fat | 2 g fiber

Blueberry and Lemon Scones is a post from Nautilus Plus. The Nautilus Plus blog aims to help people in their journey to fitness through articles on training, nutrition, motivation, exercise and healthy recipes.
Copyright © Nautilus Plus 2026