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Top-down view of Greek Yogurt Blueberry Scones with honey lemon glaze.

Greek Yogurt Blueberry Scones Recipe

These Easy Mediterranean Greek Yogurt Blueberry Scones are a game-changer for your breakfast routine. By replacing heavy cream with protein-rich Greek yogurt and using a heart-healthy olive oil blend, we achieve a texture that is incredibly soft, flaky, and fluffy. Drizzled with a zesty honey-lemon glaze instead of refined sugar icing, these scones offer a balanced, Mediterranean twist on a bakery classic.
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Prep Time 15 minutes
Cook Time 18 minutes
Servings: 8
Course: bread, Dessert, Snack
Cuisine: Greek, Mediterranean
Calories: 215
Ingredients Method Notes

Ingredients
  

  • 2 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1/4 cup Sugar
  • 1/2 tsp Salt
  • 1/2 cup Cold butter or 1/3 cup Olive oil
  • 1/2 cup Greek yogurt Plain, Full-fat or 2%
  • 1/4 cup Milk
  • 1 cup Blueberries Fresh or Frozen
Glaze:
  • 2 tbsp Honey
  • 1 tbsp Lemon juice

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Whisk flour, baking powder, salt, and sugar in a large bowl.
  3. Cut in cold butter (or mix in oil) until crumbly.
  4. Whisk yogurt and milk; stir into flour mixture until a dough forms.
  5. Fold in blueberries gently.
  6. Shape into a 1-inch thick disk and cut into 8 wedges.
  7. Bake for 15-18 minutes until golden.
  8. Drizzle with honey-lemon glaze while warm.

Notes

  • Cold is Key: For the flakiest layers, ensure your Greek yogurt and fat (butter/oil) are chilled before starting.
  • Blueberry Tip: If using frozen berries, do not thaw them; fold them in straight from the freezer to prevent the dough from turning completely purple.
  • Storage: These are best served fresh and warm, but they can be frozen for up to 3 months and reheated in a toaster oven.