Blueberry Greek Yogurt Scones
Light, tender scones bursting with juicy blueberries and made extra moist with tangy Greek yogurt. They bake up golden and flaky with a protein boost that keeps you full — the perfect impress-your-friends breakfast or afternoon-tea treat, and they freeze beautifully for easy meal prep.
Prep
15 min
Cook
20 min
Total
35 min
Serves
8
Ingredients
Scones
- 1 3/4 cups + 2 tbsp all-purpose flour
- 1/3 cup cane sugar (or regular sugar)
- 2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup very cold butter, cubed
- 1 cup plain Greek yogurt
- 1 tsp vanilla extract
- 1 cup blueberries (fresh or frozen)
Topping (optional)
- 1 egg, for egg wash
- Extra sugar, for sprinkling
Method
- 1
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
- 2
Whisk the flour, cane sugar, baking powder and salt in a large bowl.
- 3
Cut in the very cold cubed butter with a pastry cutter or two forks until the mixture looks like small crumbs — keep the butter cold for flaky layers.
- 4
Stir in the Greek yogurt and vanilla, mixing just until the dough starts to come together. Don't overmix.
- 5
Gently fold in the blueberries, being careful not to crush them.
- 6
Turn onto a floured surface, knead a few times, and shape into an 8-inch circle. Cut into 8 triangles.
- 7
Place on the sheet, brush the tops with the egg whisked with a little water, and sprinkle with extra sugar.
- 8
Bake about 20 minutes, until golden brown. Cool slightly on a wire rack and serve warm.
- 9
Bon appetit..
Tips
- Keep the butter very cold (even frozen and grated) — that's what makes them flaky, not dense.
- Use frozen blueberries straight from the freezer (don't thaw) so they don't bleed and turn the dough purple.
- They freeze great — freeze the cut wedges raw and bake from frozen, adding a few extra minutes.
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