Greek Yogurt Blueberry Scones
User Reviews
5
Greek Yogurt Blueberry Scones
Description
Greek Yogurt Blueberry Scones start with a mix of all-purpose and whole wheat flours, salted and leavened with baking powder and baking soda. Cold unsalted butter is worked into the dry ingredients to achieve a coarse crumbly texture. Greek yogurt, egg, milk, and vanilla extract add moisture and richness to the dough. Gently folding in blueberries ensures they distribute evenly without excessive breaking.
The dough is shaped into an 8-inch circle, cut into eight wedges, and placed on a parchment-lined baking sheet. An egg wash brushed on top produces a glossy, golden finish, sprinkled with sugar for added sweetness. Baking until lightly golden results in scones with crisp exterior edges and a soft, tender crumb inside. Optionally, a lemon glaze made with fresh lemon juice and confectioners sugar can be drizzled over cooled scones for added tangy sweetness.
Cool slightly before serving to let the scones set and bring out their full flavor.
Ingredients
- 1 all-purpose flour
- 1 cup whole wheat flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 cup granulated sugar
- 1 teaspoon lemon zest
- 1 unsalted butter stick (4 ounces), very cold and cut into tiny pieces
- 1 egg large, beaten
- 1/2 cup Greek yogurt non-fat
- 3 tablespoons milk whole
- 2 teaspoons vanilla extract pure
- 1 cup blueberries fresh or frozen (If using frozen, do not thaw first
For the egg wash:
- 1 egg large, beaten
- 1 teaspoon milk or water
- 2 tablespoons sugar for sprinkling
For the (optional) lemon glaze:
- 2 tablespoons lemon juice fresh
- 3/4 cup confectioners sugar
Instructions
- Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
- In a large bowl mix together flours, salt, baking powder, baking soda, sugar, and lemon zest.
- Cut the butter into small cubes then quickly work it into the mixture (using your fingers) until lit resembles a coarse meal.
- In a small bowl, whisk together the egg, Greek yogurt, milk, and vanilla, then add to flour and butter mixture. Use a fork to stir everything together until just moistened.
- Add in the blueberries and gently fold them into dough with a spatula - don’t worry if some of the berries break up a bit.
- Pour the shaggy dough out onto a clean, floured work surface and shape the dough into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer to the prepared sheet.
- Lightly brush each scones with the egg wash, then sprinkle the top of each scone with sugar.
- Bake for 18-20 minutes, or until the tops are lightly golden brown.
- Cool for about 10 minutes, then make your glaze.
For the glaze:
- In a small bowl whisk together the lemon juice and confectioners sugar. Drizzle over warm scones and serve at once.
User Reviews
Overall Rating
5
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