Greek Yogurt Blueberry Scones
Let me tell ya, Greek Yogurt Blueberry Scones have actually saved my weekend mornings more times than I can count. You know when you want something “bakery cute,” but stores either have dry hockey pucks or there’s a crazy line or whatever your pet peeve is? Yep, I’ve been there.
These scones? Soft, a little tangy, bursting with blueberries, and about a million times better when you make them yourself. Not even exaggerating (okay, maybe a little). If you’ve got a spoon and a bowl, you’re good to go.
What Makes Greek Yogurt Blueberry Scones Special
So, why are Greek Yogurt Blueberry Scones kind of a big deal at my house? For starters, the Greek yogurt keeps them super moist. Not that chalky scone texture you dread. There’s something about that creamy tang that just works with blueberries, too. I used to struggle making scones that didn’t come out crumbly and weird. Then I tossed out the fancy bakery ideas and went simple. Yogurt. Fruit. Done.
Another thing? You’re not left feeling like you ate a stick of butter. Greek yogurt swaps in for a good chunk of the fat. Maybe not health food (let’s be honest), but it feels lighter than usual. The dough doesn’t get overworked. Messy hands, sure, but that’s where the magic happens. And nobody’s said no to warm scones at my kitchen table, ever. Just trust the process and don’t worry if it looks a bit, uh, rustic before baking.
“Best scones I’ve ever made at home. My kids devoured them! They’re not too sweet, just right. Five stars, hands down.” — Carla M.
Greek Yogurt Blueberry Scones
Ingredients You’ll Need for Success
If you want to jump right in, here’s what you need. Promise, it’s all easy-to-find stuff:
- 2 cups all-purpose flour (nothing fancy)
- 1/3 cup sugar (sometimes I use a bit less, if the blueberries are super sweet)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup cold unsalted butter (cubed or grated, either’s fine)
- 3/4 cup Greek yogurt (the plain, full-fat kinda works best)
- 1 large egg
- 1 teaspoon vanilla
- 1 cup fresh blueberries (frozen works, but don’t thaw, and expect more purple dough)
See? Simple. You could almost do it from memory.
Greek Yogurt Blueberry Scones
Directions (You’ve Got This)
Okay, here’s how it comes together if you’re like me and don’t want to scroll forever:
- Preheat the oven to 400°F. Line a sheet with parchment if you’ve got it.
- Grab a big bowl. Toss in flour, sugar, baking powder, baking soda, and salt. Mix.
- Throw in the cold butter. Use your fingers to smush it all together until it looks kinda sandy. Don’t stress about clumps.
- In a smaller bowl, mix up the Greek yogurt, egg, and vanilla. Pour this wet stuff into the flour mix.
- Gently, gently fold in the blueberries. Be direct, but don’t obliterate ‘em.
- Plop dough onto a floured surface. Pat it into a circle, about 1 inch thick. Use a knife to cut into 8 wedges (like a pizza).
- Bake for 16-18 minutes. Tops should look pretty golden. Let them cool for a sec on the pan. Warm scones are happiness.
Pop one open, slap some butter on, and it’s just… yes.
Greek Yogurt Blueberry Scones
Easy Serving Suggestions
Want to fancy ‘em up a little? Or just eat ‘em plain and simple? Check these out:
- Split scones and spread with butter or a swipe of lemon curd for extra zing.
- Dunk in your morning coffee or hot tea. Instant mood boost.
- Toss a few extra berries on top right before serving. Looks—and tastes—pretty stellar.
You could even take them on road trips or wrap up as a last-minute homemade gift. Freakin’ genius, really.
Greek Yogurt Blueberry Scones
Deliciously soft and tangy Greek Yogurt Blueberry Scones that are easy to make and perfect for weekend mornings.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup cold unsalted butter (cubed or grated)
- 3/4 cup Greek yogurt (plain, full-fat)
- 1 large egg
- 1 teaspoon vanilla
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt.
- Add the cold butter and use your fingers to mix until the mixture resembles sandy clumps.
- In a separate bowl, combine the Greek yogurt, egg, and vanilla. Pour this mixture into the flour mixture.
- Gently fold in the blueberries; be careful not to crush them.
- Transfer the dough to a floured surface and shape it into a 1-inch thick circle. Cut into 8 wedges.
- Bake for 16-18 minutes until golden brown on top. Let cool briefly before serving.
Notes
For an extra zing, spread with butter or lemon curd when serving. These scones can be made ahead and are perfect for road trips or as a homemade gift.
Nutrition
- Serving Size: 1 scone
- Calories: 220
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg
Greek Yogurt Blueberry Scones
Ingredients
Method
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt.
- Add the cold butter and use your fingers to mix until the mixture resembles sandy clumps.
- In a separate bowl, combine the Greek yogurt, egg, and vanilla. Pour this mixture into the flour mixture.
- Gently fold in the blueberries; be careful not to crush them.
- Transfer the dough to a floured surface and shape it into a 1-inch thick circle. Cut into 8 wedges.
- Bake for 16-18 minutes until golden brown on top. Let cool briefly before serving.
