Satisfy your sweet tooth and try this fabulous Blueberry, Lemon and Yogurt Scone recipe from Donna Hay's One Pan Perfect new cookbook. They're perfect when spread with butter or with tea or coffee. This recipe is easy to make and will only take you 10 minutes to prepare! The one thing to keep in mind is that it is important to work quickly when using yogurt and baking powder, as these contain active ingredients. Feel free to get creative with these scones! Whether you add frozen raspberries, blackberries or chopped soft fresh dates, the scones will come out delicious as ever! We can't wait for you to try it out yourself!



Preheat oven to 180°C (350°F).


Place the coconut sugar, oil, yogurt, vanilla and lemon rind into a bowl and whisk to combine.

In a separate bowl, mix the flours, almond meal, chia and baking powder together to combine. Make a well in the centre, add the yogurt mixture and use a butter knife or a flat spatula to gently mix the dough until almost combined. Add the frozen blueberries and stir through.


Lay the dough out onto a large baking tray lined with non-stick baking paper. Using lightly floured hands, bring the dough together and flatten out into a rough 20cm (8 inch) round. Using a sharp knife, cut into 8 pieces and sprinkle the top with demerara sugar.


Bake for 45 minutes or until golden-brown.

Serve with creamed honey, if you like.

Post a photo on Instagram or Facebook of your recreated recipe with the hashtag #FarmersUnionGreekStyleYogurt!