Description
Blueberry Greek Yogurt Scones are tender, flaky, and lightly sweetened scones made with Greek yogurt and fresh blueberries. Perfect for breakfast or a snack with a cup of tea or coffee.
Ingredients
Scale
- 1 3/4 cups + 2 tablespoons all-purpose flour, plus extra for dusting
- 1/3 cup cane sugar (or any sugar)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/3 cup cold butter (90 grams), cubed
- 1 cup Greek yogurt (1%)
- 1 teaspoon pure vanilla extract
- 1 cup blueberries, fresh or frozen
- 1 egg, for egg wash
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Stir in Greek yogurt and vanilla extract until just combined. Gently fold in blueberries.
- Turn dough onto a floured surface and pat into a 1-inch thick circle.
- Cut into 8 wedges and transfer to the prepared baking sheet.
- Brush the tops with beaten egg for a golden finish.
- Bake for 18–22 minutes, until lightly golden brown on top.
- Cool slightly before serving. Enjoy warm or at room temperature.
Notes
- Use cold butter for flaky scones.
- Do not overmix the dough to keep scones tender.
- Frozen blueberries can be used; do not thaw to avoid turning dough blue.
- Store scones in an airtight container for up to 2 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast / Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 220
- Sugar: 10g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg