Oh my goodness, let me tell you about my absolute favorite weekend breakfast treat – these Blueberry Greek Yogurt Scones! I stumbled upon this recipe one sleepy Saturday morning when my kids were begging for something sweet but I wanted to give them a little extra protein boost. The moment that first batch came out of the oven, golden and bursting with juicy blueberries, I knew we had a winner.
Now here’s the best part: these scones are practically foolproof. Even when my toddler “helps” by enthusiastically mixing (read: smashing blueberries everywhere), they still turn out delicious every single time. Whether you’re serving them warm with a pat of butter for breakfast or packing them in lunchboxes for a midday treat, these Blueberry Greek Yogurt Scones have become our family’s go-to quick bake.
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Table of Contents
Why You’ll Love These Blueberry Greek Yogurt Scones
Let me count the ways these scones will become your new baking obsession:
- Quick morning magic: From bowl to table in under 35 minutes – perfect for when those weekend breakfast cravings hit hard
- Secretly wholesome: The Greek yogurt adds protein and keeps them moist without making them taste “healthy” (my kids never suspect a thing!)
- Berry bliss: Those juicy blueberry pockets burst with flavor in every bite – like little surprises throughout
- Kid-approved: My picky eaters gobble these up, and I love that they’re getting fruit and protein without a fight
- Freezer-friendly: I always double the batch and freeze some for emergency snack attacks (they toast up beautifully!)
Trust me, once you try these, you’ll understand why they disappear faster than I can brew my morning coffee. If you love blueberry treats, you might also enjoy this mug cake!
Ingredients for Blueberry Greek Yogurt Scones
Gather these simple ingredients – I promise you probably have most in your pantry already! The magic happens when these humble components come together:
- 1¾ cups + 2 tablespoons all-purpose flour (plus extra for dusting – trust me, you’ll need it)
- ⅓ cup cane sugar (regular granulated works too, but I love the slight caramel notes of cane sugar)
- 2 teaspoons baking powder (check that expiration date – fresh is best!)
- ¼ teaspoon salt (just enough to balance the sweetness)
- ½ cup cold unsalted butter, cubed (I pop mine in the freezer for 10 minutes before using – cold butter equals flaky layers!)
- ¾ cup plain Greek yogurt (full-fat preferred – it makes the scones extra tender)
- 1 large egg (room temperature blends better)
- 1 teaspoon vanilla extract (the good stuff makes all the difference)
- 1 cup blueberries (fresh or frozen both work – no need to thaw frozen ones)
- Optional: Milk or cream for brushing, coarse sugar for sprinkling (for that bakery-worthy finish)
See? Nothing fancy – just good, honest ingredients that create something truly special together.
How to Make Blueberry Greek Yogurt Scones
Alright, let’s get baking! These scones come together so easily – even my kids can help (though they mostly just eat the blueberries). Follow these simple steps for perfect results every time:
Preparing the Dough
First things first – preheat that oven to 400°F (200°C) and line your baking sheet with parchment paper. Now, grab your biggest mixing bowl and whisk together the flour, sugar, baking powder, and salt. Here’s where the magic starts – take your ice-cold butter cubes and work them into the flour mixture using a pastry cutter or your fingertips. You want it to look like coarse crumbs with some pea-sized butter bits remaining – those little pockets of butter are what’ll create those dreamy flaky layers!
Adding Blueberries and Shaping
In a separate bowl, whisk together the Greek yogurt, egg, and vanilla until smooth. Pour this into your flour mixture and stir gently – just until the dough starts coming together. Now for the fun part: fold in those gorgeous blueberries! I like to sprinkle them over the dough and use a rubber spatula to fold them in carefully. Too much mixing turns your dough purple (been there!), so stop when you still see streaks of flour.
Baking and Finishing Touches
Turn your dough onto a floured surface and pat it into a circle about 1 inch thick. Cut into wedges (I usually get 8) and arrange them on your prepared baking sheet. Want that golden bakery look? Brush the tops with a little milk or cream and sprinkle with coarse sugar. Bake for 15-20 minutes until they’re puffed and golden – your kitchen will smell incredible! Let them cool just enough so you don’t burn your tongue, then dig in while they’re still slightly warm.
Tips for Perfect Blueberry Greek Yogurt Scones
After making these scones more times than I can count (my kids are obsessed!), I’ve learned a few tricks to guarantee bakery-quality results every single time:
- Butter must be COLD: I mean refrigerator-cold, straight-from-the-freezer-for-10-minutes cold. Warm butter melts too fast and you’ll lose those beautiful flaky layers.
- Handle with care: This dough is delicate – treat it like you’re folding a precious letter, not kneading bread. Overmixing makes tough scones.
- Full-fat yogurt FTW: Skim yogurt makes drier scones. The extra fat in full-fat Greek yogurt keeps them tender for days.
- Flour your surface well: Blueberries can make the dough sticky, so don’t skimp on the flour when patting it out.
- Freeze before baking: For extra-high rise, pop the shaped scones in the freezer for 15 minutes before baking.
Follow these simple tips, and you’ll have scones that would make any British grandma proud! If you want to see more of our baking adventures, follow us on social media!
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Blueberry Greek Yogurt Scones: 8 Irresistible Bites
Blueberry Greek Yogurt Scones are a delightful treat, perfect for a cozy weekend breakfast or an afternoon snack with tea. They are easy to make and loved by kids for the burst of blueberries.
- Total Time: 35 minutes
- Yield: 8–10 scones 1x
Ingredients
- 1¾ cups + 2 tablespoons all-purpose flour, plus more for dusting
- ⅓ cup cane sugar (regular granulated sugar works too)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup cold unsalted butter, cubed
- ¾ cup plain Greek yogurt (full-fat preferred)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- Optional Topping: 1–2 tablespoons milk or cream (for brushing)
- Coarse sugar for sprinkling
Instructions
- Preheat your 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.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- In another bowl, combine the Greek yogurt, egg, and vanilla extract until well mixed.
- Pour the yogurt mixture into the flour mixture and gently stir until just combined.
- Carefully fold in the blueberries, being cautious not to overmix.
- Turn the dough out onto a floured surface and pat it into a circle about 1 inch thick.
- Cut into wedges or use a biscuit cutter to create rounds, and place them on the prepared baking sheet.
- If desired, brush the tops with milk or cream and sprinkle with coarse sugar for added sweetness.
- Bake for 15–20 minutes, or until the scones are golden brown and cooked through.
- Allow to cool slightly before serving warm.
Notes
- Use full-fat Greek yogurt for best results.
- Handle the dough gently to avoid overmixing.
- Fresh or frozen blueberries both work well.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 scone
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Variations and Substitutions
One of my favorite things about this recipe is how easily you can mix it up! Here are some delicious twists we’ve tried:
- Citrus boost: Add a tablespoon of lemon zest to the dry ingredients – it makes the blueberries pop!
- Berry bonanza: Swap blueberries for raspberries, blackberries, or diced strawberries (just pat them dry first)
- Dairy-free: Use coconut yogurt and vegan butter – still comes out wonderfully tender
- Whole grain: Substitute half the flour with whole wheat pastry flour for extra fiber
- Sweet alternatives: Try maple syrup instead of sugar – reduce other liquids slightly
The possibilities are endless – once you master the basic recipe, you’ll have fun creating your own signature versions! For other fruit-based bakes, check out our apple crumb cake.
Serving and Storing Blueberry Greek Yogurt Scones
Oh, the joy of serving these warm scones straight from the oven! My family loves them split open with a pat of butter that melts into all those blueberry pockets. For a special treat, we’ll add a dollop of lemon curd or homemade jam – the tartness plays beautifully against the sweet berries. They’re perfect with a cup of Earl Grey tea (my favorite) or a cold glass of milk for the kids.
If by some miracle you have leftovers (rare in our house!), store them in an airtight container at room temperature for 2 days. For longer storage, freeze them individually wrapped – they reheat beautifully in a 300°F oven for about 10 minutes. Pro tip: freeze some unbaked dough too! Just add 2-3 minutes to the baking time when you’re ready for fresh-from-the-oven scones any day of the week.
Blueberry Greek Yogurt Scones FAQs
I get asked about these scones all the time – here are answers to the most common questions that pop up in my kitchen (and inbox!):
Can I use frozen blueberries?
Absolutely! Frozen berries work beautifully – just toss them in frozen (no thawing needed) and maybe add 1-2 extra minutes to the baking time. The frozen berries actually help keep the dough cold longer, which makes for flakier scones!
Why do my scones spread too much?
Ah, the dreaded scone pancake! This usually happens if your butter was too warm or you overmixed the dough. Keep everything cold, handle gently, and pop the shaped scones in the freezer for 10 minutes before baking for perfect height.
Can I make these dairy-free?
You bet! I’ve successfully used coconut yogurt and vegan butter substitutes. The texture changes slightly but they’re still delicious. Just make sure your “butter” is very cold.
How do I know when they’re done baking?
Look for golden edges and tops that spring back lightly when touched. A toothpick inserted near the center should come out clean (unless you hit a blueberry – then try another spot!).
Can I prep the dough ahead?
Yes! Shape the scones and refrigerate overnight, or freeze unbaked for up to 3 months. Add a couple extra minutes to the baking time if baking straight from the fridge or freezer.
Nutritional Information
Here’s the approximate nutritional breakdown per scone (based on 8 servings) – but remember, estimates vary based on your specific ingredients and any substitutions you make:
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g (6g saturated)
- Carbs: 28g
- Fiber: 1g
- Protein: 4g
Keep in mind these numbers shift slightly depending on your berry size, yogurt brand, or whether you add that tempting sugar topping (which I always do!). If you are interested in other high-protein recipes using dairy, check out our cottage cheese scones.
Share Your Thoughts
I’d love to hear how your Blueberry Greek Yogurt Scones turn out! Did your kids gobble them up like mine do? Any fun variations you tried? Drop a comment below or tag me on social media – nothing makes me happier than seeing your baking adventures. Happy scone-making! If you are looking for a lower carb option, we have a variation for that too!
