Lemon Blueberry Rock Cakes

    25 minutes

    This is a fabulously light rock cake recipe made with yoghurt, which helps to cut down the fat and calories. Although you won't know it when you're enjoying them!

    1 person made this

    Makes: 14 scones

    • 250g plain flour
    • 4 tablespoons caster sugar
    • 2 teaspoons baking powder
    • 1 tablespoon grated lemon zest
    • 1/2 teaspoon bicarbonate of soda
    • 1 pinch salt
    • 250g natural Greek yoghurt
    • 1 egg
    • 50g butter, melted
    • 150g fresh blueberries

    Preparation:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat the oven to 200 degrees C. Grease a baking tray, or line with baking paper.
    2. In a large bowl, combine flour, sugar, baking powder, lemon zest, bicarb soda and salt.
    3. In a smaller bowl, combine the yoghurt, egg and butter. Stir into dry ingredients just until moistened but do not over mix! Gently fold in the blueberries.
    4. Drop by heaping tablespoonfuls about 5cm apart onto the prepared baking tray. Bake in the preheated oven for 15-18 minutes or until lightly browned.

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    Reviews in English (3)


    Made it healthier. no sugar...  -  25 Sep 2010  (Review from Allrecipes UK & Ireland)


    This recipe was good I put 50g caster sugar in also lemon essence. Was enjoyable to make. Used frozen blueberries. Turned out good. Got 20 odd scones  -  03 Jan 2018  (Review from Allrecipes UK & Ireland)


    I've made with mueller light greek lemon yogurt. Though they are lovely little cakes I would not call them scones. Far from the fruit scones I was hoping to get. So, the jam and clotted cream go back into the cupboard, but I will enjoy them nonetheless  -  19 Jul 2013  (Review from Allrecipes UK & Ireland)