• 2 cups flour
  • 1/2 teaspoon salt
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 6 tablespoons butter, cold, cut into pieces
  • 2 large eggs, beaten
  • 1/3 cup Greek yogurt
  • 1/2 teaspoon vanilla
  • 1 tablespoon lemon zest
  • 1 cup fresh blueberries, rinsed


  • 2 tablespoons butter, melted
  • 1 tablespoon turbinado sugar


  1. Preheat the oven to 375
  2. Whisk the dry ingredients together in a bowl
  3. Use your fingers to work the cold butter into the dry ingredients (or pulse in a food processor)
  4. Stir the eggs, yogurt, vanilla, and lemon zest together
  5. Add the wet ingredients to the dry ingredients and stir just until combined
  6. Stir in the blueberries
  7. Liberally flour your counter and your hands
  8. Take the dough out of the bowl and place it on the counter
  9. Pat it into a 1″ thick rectangle and cut into 10 triangular scones
  10. Place on a well-greased or parchment-lined baking sheet
  11. Brush the scones with melted butter and sprinkle with turbinado sugar
  12. Bake for 20 minutes, or until lightly browned and a toothpick or cake tester inserted into a scone comes out dry
  13. Cool completely on a rack

Recipe slightly adapted from King Arthur.