I love making these Blueberry Greek Yogurt Scones when I want something bakery-style but simple enough to prepare at home. They are tender and buttery, bursting with juicy blueberries, and enriched with creamy Greek yogurt that creates a soft, moist crumb with lightly crisp edges. I find them perfect for breakfast, brunch, or a cozy afternoon coffee break.
Why You’ll Love This Recipe
I adore how these scones come together with basic pantry ingredients and still taste incredibly special. The Greek yogurt adds richness and moisture without making the dough heavy. Also I appreciate how the blueberries bring fresh bursts of sweetness in every bite.
I enjoy that this recipe doesn’t require complicated techniques. I simply mix, shape, and bake. The result is golden, tender wedges that feel comforting and homemade. I also like that they are not overly sweet, which makes them perfect with coffee or tea.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
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
Directions
I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper.
In a large bowl, I whisk together the flour, sugar, baking powder, and salt. I then add the cold, cubed butter and cut it into the flour mixture using a pastry cutter or my fingertips until the mixture looks like coarse crumbs.
Next, I gently fold in the blueberries, making sure not to crush them. In a separate bowl, I whisk together the Greek yogurt, egg, and vanilla extract until smooth.
I pour the wet ingredients into the dry ingredients and mix gently until just combined. If the dough feels a little dry, I add the milk to help bring it together. I’m careful not to overmix, since that can make the scones tough.
Then I transfer the dough to a lightly floured surface and gently pat it into a circle about 1 inch thick. I cut the dough into 8 equal wedges and place them slightly apart on the prepared baking sheet.
After that I bake them for 18–22 minutes, until the tops turn lightly golden. I let them cool slightly before serving.
Servings and timing
This recipe makes 8 servings.
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Each scone contains approximately 280 kcal.
Variations
I sometimes add a sprinkle of coarse sugar on top before baking for extra crunch. When I want a citrusy twist, I mix a little lemon zest into the dough. I also enjoy swapping blueberries for raspberries or chopped strawberries when they’re in season.
For a slightly sweeter finish, I drizzle a simple glaze made from powdered sugar and a splash of milk over the cooled scones.
Storage/Reheating
I store leftover scones in an airtight container at room temperature for up to 2 days. If I want to keep them longer, I place them in the refrigerator for up to 5 days.
For freezing, I wrap each scone individually and store them in a freezer-safe bag for up to 2 months.
When I’m ready to enjoy one, I reheat it in a 300°F (150°C) oven for about 8–10 minutes or microwave it for 15–20 seconds until warmed through.
Related Recipes:
FAQs
Can I use frozen blueberries instead of fresh?
I can use frozen blueberries, but I do not thaw them first. I fold them in straight from the freezer to prevent excess moisture and streaking in the dough.
Why is my dough too sticky?
I find that humidity or slightly larger egg sizes can make the dough sticky. I sprinkle a little extra flour onto my work surface and handle the dough gently.
Can I make the dough ahead of time?
I sometimes prepare the dough, shape it into wedges, and refrigerate it for up to 24 hours before baking. I bake them straight from the refrigerator, adding a minute or two to the baking time if needed.
How do I keep my scones tender?
I make sure not to overmix the dough and always use cold butter. I handle the dough as little as possible to keep the texture light.
Can I make these scones gluten-free?
I can substitute a 1:1 gluten-free all-purpose flour blend. I check that it contains xanthan gum for best texture, and I expect a slightly more delicate crumb.
Conclusion
I love how these Blueberry Greek Yogurt Scones deliver a perfect balance of buttery richness and fresh fruit flavor. They are simple to prepare, wonderfully tender, and ideal for sharing with family and friends. Whenever I bake them, my kitchen fills with the comforting aroma of homemade goodness, and I always look forward to that first warm bite.
📖 Recipe:
Print
Blueberry Greek Yogurt Scones
- Total Time: 35 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
These Blueberry Greek Yogurt Scones are tender, buttery, and bursting with juicy blueberries. Enriched with creamy Greek yogurt, they bake up with a soft, moist crumb and lightly crisp golden edges.
Ingredients
2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
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 to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold, cubed butter and cut it into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Gently fold in the blueberries without crushing them.
- In a separate bowl, whisk together the Greek yogurt, egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix gently until just combined. Add the milk if needed to bring the dough together. Do not overmix.
- Transfer the dough to a lightly floured surface and gently pat it into a circle about 1 inch thick.
- Cut the dough into 8 equal wedges and place them slightly apart on the prepared baking sheet.
- Bake for 18–22 minutes, until the tops are lightly golden.
- Allow to cool slightly before serving.
Notes
Sprinkle coarse sugar on top before baking for added crunch.
Add lemon zest for a bright citrus flavor.
Substitute blueberries with raspberries or chopped strawberries if desired.
Drizzle with a simple glaze made from powdered sugar and milk for a sweeter finish.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze individually wrapped scones for up to 2 months and reheat before serving.
Use frozen blueberries directly from the freezer without thawing.
For gluten-free option, use a 1:1 gluten-free flour blend with xanthan gum.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 280 kcal
- Sugar: 11 g
- Sodium: 220 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 55 mg
