Description
These Blueberry Greek Yogurt Scones are a delightful twist on a classic treat, combining the tangy richness of Greek yogurt with bursts of fresh blueberries. Perfectly tender and slightly crumbly, these scones offer a healthier yet indulgent breakfast or snack option.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, cold and cubed
- 1 cup fresh blueberries
- 3/4 cup plain Greek yogurt
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Cut in butter: Add the cold, cubed unsalted butter to the flour mixture. Use a pastry cutter or your fingertips to cut the butter into the mixture until it resembles coarse crumbs, ensuring pockets of butter remain for flakiness.
- Fold in blueberries: Gently fold the fresh blueberries into the flour and butter mixture, taking care not to crush them and discolor the dough.
- Combine wet ingredients: In a separate bowl, whisk together the plain Greek yogurt, large egg, and vanilla extract until smooth and well blended.
- Mix wet and dry: Pour the wet mixture into the dry ingredients and gently mix until just combined. Add up to 2 tablespoons of milk if needed to bring the dough together, but avoid overmixing to maintain tender scones.
- Shape the dough: Transfer the dough onto a lightly floured surface and gently pat it into a round disk about 1 inch thick, evenly shaping the dough for uniform baking.
- Cut into wedges: Using a sharp knife or bench scraper, cut the dough into 8 equal wedges, arranging them slightly apart on the prepared baking sheet to allow for rising.
- Bake the scones: Bake in the preheated oven for 18 to 22 minutes, or until the tops of the scones turn a light golden color indicating they are fully cooked.
- Cool and serve: Remove the scones from the oven and allow them to cool slightly on the baking sheet before serving to enhance texture and flavor.
Notes
- Use cold butter for flakier scones.
- Do not overmix the dough to avoid tough scones.
- Fresh blueberries work best; frozen can be used but may alter dough consistency.
- Serve warm with butter or jam for extra indulgence.
- Store leftovers in an airtight container for up to 2 days or freeze for longer storage.
