Blueberry Greek Yogurt Scones
These Blueberry Greek Yogurt Scones are deliciously fluffy and perfect for breakfast or a snack.
Equipment
- large mixing bowl
- whisk
- Pastry cutter
- baking sheet
- parchment paper
- measuring cups
- measuring spoons
Ingredients
- 1¾ cups all-purpose flour plus more for dusting
- 2 tablespoon all-purpose flour
- ⅓ cup cane sugar (regular sugar works too)
- 2 teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup very cold butter cut into small pieces
- 1 cup plain Greek yogurt (1% or 2%)
- 1 teaspoon vanilla extract
- 1 cup blueberries (fresh or frozen)
- 1 egg egg wash
- extra sugar for sprinkling on top (optional)
Instructions
- Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold butter pieces to the dry ingredients and use a pastry cutter or two forks (or your hands) to cut the butter in until it forms small crumbles.
- Stir in the Greek yogurt and vanilla until the dough starts to come together.
- Gently fold in the blueberries, being careful not to crush them.
- Transfer the dough to a lightly floured surface and knead a few times, being gentle with the berries.
- Pat the dough into an 8‑inch circle and cut it into 8 triangles.
- Place the scones on the prepared baking sheet, whisk the egg with a bit of cold water and brush it over the tops. Sprinkle extra sugar if desired.
- Bake for about 20 minutes until the scones are golden brown. Let cool slightly before serving.
Nutrition
Serving: 1sconeCalories: 238kcalCarbohydrates: 34gProtein: 5gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.5gCholesterol: 30mgSodium: 140mgPotassium: 180mgFiber: 1gSugar: 5gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 1mg
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