Go Back

Greek Yogurt Blueberry Scones

Deliciously soft and tangy Greek Yogurt Blueberry Scones that are easy to make and perfect for weekend mornings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: Greek
Calories: 220
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour nothing fancy
  • 1/3 cup sugar adjust if blueberries are very sweet
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1/4 cup cold unsalted butter cubed or grated
  • 3/4 cup Greek yogurt the plain, full-fat kind works best
  • 1 large egg
  • 1 teaspoon vanilla
Fruits
  • 1 cup fresh blueberries frozen works, but don't thaw, and expect more purple dough

Method
 

Preparation
  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt.
  3. Add the cold butter and use your fingers to mix until the mixture resembles sandy clumps.
  4. In a separate bowl, combine the Greek yogurt, egg, and vanilla. Pour this mixture into the flour mixture.
  5. Gently fold in the blueberries; be careful not to crush them.
  6. Transfer the dough to a floured surface and shape it into a 1-inch thick circle. Cut into 8 wedges.
Baking
  1. 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.