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
