Description
Tender and fluffy blueberry scones made with creamy Greek yogurt for a moist, bakery-style texture. Bursting with fresh blueberries and a hint of vanilla and lemon, these scones are perfect for breakfast, brunch, or a cozy afternoon treat.
Ingredients
2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
1 cup fresh blueberries
3/4 cup plain Greek yogurt
1 large egg
1 teaspoon vanilla extract
1 tablespoon lemon zest (optional)
1 tablespoon milk (for brushing tops)
1 tablespoon coarse sugar (optional, for topping)
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 fingertips until the mixture resembles coarse crumbs.
- Gently fold in the fresh blueberries.
- In a separate bowl, whisk together the Greek yogurt, egg, vanilla extract, and lemon zest.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
- Transfer the dough to a lightly floured surface and gently pat into a 1-inch thick circle.
- Cut into 8 wedges and place on the prepared baking sheet.
- Brush the tops with milk and sprinkle with coarse sugar if desired.
- Bake for 18–22 minutes, until golden brown on top.
- Allow to cool slightly before serving.
Notes
Use frozen blueberries straight from the freezer without thawing to prevent excess moisture.
Avoid overmixing the dough to keep the scones light and tender.
Substitute sour cream for Greek yogurt if needed.
Store at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze baked scones for up to 2 months and reheat in a 300°F oven for 8–10 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scone
- Calories: 230 kcal
- Sugar: 9 g
- Sodium: 210 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 45 mg
