Ingredients
Scale
- 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