Name: Blueberry and Vanilla Yogurt Scones
Prep time: 20 min
Cook time: 18 min
Total time: 100 min
Yield: 8 scones
Ingredients: 2 1/4 cups all-purpose flour; 1 tablespoon baking powder; 2 tablespoons sugar plus more for sprinkling;; 1/2 teaspoon salt; 1/2 cup vanilla yogurt (good quality); 1 teaspoon pure vanilla extract; 1 large egg; 12 tablespoons 1 1/2 sticks unsalted butter (Shredded on a cheese grater cold OR cut into 1/2 inch pieces. You can also grate your cold butter on a cheese grater instead of cutting them up.); 2 tbsp of milk; Heavy cream or milk for brushing; 1/2 pint of blueberries

Today I am sharing another scone recipe and this one is so absolutely delicious! It is my blueberry and vanilla yogurt scones recipe. It has blueberries and vanilla yogurt and the two combined make the perfect flavor combination in these scones. This recipe technique is similar to making American biscuits (building those layers) and it pays off in the end! If you are new to making scones, the key is to keep your butter cold (like making biscuits) and not to over work your dough. They are great for breakfast, as a snack or as a dessert and go so well with coffee and tea. These scones also freeze well so you can make a whole batch and freeze some for later!

blueberry scones in scone pan — Blueberry scones after baking in scone pan

As I mention in all my scone recipes, you can use any fruit you like or have on hand with this recipe or even substitute chocolate chips for the fruit. If you like plain scones then you can leave that out all together and they will taste just as great. Just do not skip the yogurt part. If you do not have yogurt on hand you can substitute sour cream and it will work just fine.

While making these scones, you may think that the dough is too shaggy or not smooth enough but that is exactly as it should be. You do not want to over work your dough so leaving it more shaggy is great. Just think about it as being a lazy baker. Another tip is to try to use very little additional flour when shaping and rolling the dough. I like to use a Silpat which is non-stick and it allows me to use less flour when I shape my dough on it. Also, do not fear that your blueberry scones will come out dry; we are making blueberry and yogurt scones after all so we know there is yogurt in there to keep them moist and don’t forget the butter! I promise you the final result will perfect.

If you are like me and like easy everything when it comes to baking then you may want to think about investing in a scone pan to make things easier (no rolling and cutting is necessary). This recipe below is for people with and without a scone pan but if you are looking for ways to save time in the kitchen, I highly recommend getting one. They’re fairly cheap and you can bake cornbread in them too!

I am also including step by step photos below that show the folding of the dough so you know what the process looks like without a scone pan. It is pretty easy so don’t be afraid. This part to me is so fun and very relaxing. If you like this and want more scones to try at home then you may like my Blackberry and Sour Cream Scones.

Hope you enjoy!

Print Recipe

5 from 1 vote

Blueberry and Vanilla Yogurt Scones

Prep Time20 mins

Cook Time18 mins

Total Time1 hr 40 mins

Course: Breakfast

Cuisine: American

Servings: 8 scones

Ingredients

2 1/4 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons sugar plus more for sprinkling;
1/2 teaspoon salt
1/2 cup vanilla yogurt good quality
1 teaspoon pure vanilla extract
1 large egg
12 tablespoons 1 1/2 sticks unsalted butter Shredded on a cheese grater cold OR cut into 1/2 inch pieces. You can also grate your cold butter on a cheese grater instead of cutting them up.
2 tbsp of milk
Heavy cream or milk for brushing
1/2 pint of blueberries

Instructions

Pre-heat your oven to 400 degrees
In a large bowl add your flour, salt, sugar and baking powder.
If Shredding Your Butter:
Shred your cold butter on course side of your cheese grater.
If using cubed butter:
Using a pastry cutter (two forks or a food processor), cut in the butter into the flour mixture until the butter becomes the size of peas.
Add the butter to your bowl of dry ingredients and with your finger tips, mix the butter into the flour by gently rubbing them together
When done, place your bowl in the freezer for 5 minutes.
Now in a medium bowl combine wet ingredients (your egg, vanilla, 2 tbsp of milk and yogurt) and mix well
Remove your bowl of dry ingredients from the freezer and stir the wet ingredients into dry ingredients until just combined(don’t over mix). It will not look like a uniform dough at this point. If you can take a handful of the dough and squeeze it together and it stays in a clump, then you are ready to turn it out of the bowl for kneading. If it does not stay together, then add a tablespoon of milk at a time until it does.
Now take your dough and turn it out on to a floured surface. Pull it all together into a ball. It will be shaggy.
Gently knead 3-4 times then pat it into a square shape. roll it out a little to make it a little more square. Now take one side of your square and fold it in towards the middle (like folding a business letter.) Do the same with the other side of your square so that both sides of your square have been folded in to the center.
Now fold this in half and place into your bowl and freeze for 5 minutes.
If you are wondering what about the berries, they will be added soon!
After 5-10 minutes, if you have a scone pan, grease the pan with some butter.
Take your berries and gently fold them into the dough trying to not mash them and then place dough evenly into all of the slots and proceed to the topping instructions below.
If you do not have a scone pan, then grease a baking sheet or add parchment paper to the pan. Turn out your dough onto a lightly floured surface and gently form into a ball and pat down (with a rolling pin, not your hands) until it looks more like a disc and not a round ball. Gently roll the dough until it looks like a rectangle and it's about 3/4 inch thick.
At this point, sprinkle your berries on top and gently press in to the dough until they are flush with the dough. Some may break but that is ok! I like to press some berries in on the top of the dough at the end right before baking so save some for that (see below for topping).
Now fold this dough in half and gently re-roll it to 3/4 inches thick again
You can either cut your shapes out of the dough with a knife (for triangles) or you can use a biscuit cutter. I recommend triangles to eliminate re-rolling the scraps.
Place your scones onto your baking sheet.

Topping

If you have more berries, take a few a press them in to the tops of your dough.
Brush the tops of your scones with the milk or cream depending on what you are using and then sprinkle with some sugar (course is the best if you have it)
Bake for 18-25 minutes or until they just start to get golden on top and bottom.
When done, let cool on a wire rack for 10 minutes.
Serve with coffee, tea or with some sweet butter on the side.
Enjoy!

Notes

Freezing and thawing instructions:

To Freeze:

Let scones cool completely. When cooled wrap in plastic wrap and place in a freezer bag.
Scones will last up to 2 months in the freezer.

To thaw the frozen scones:

Remove the scones from the freezer and take out of the bag (but leave plastic wrap on) and place on counter 1-2 hours before you are ready to eat them. You can also place the frozen scones in the refrigerator the night before and they will thaw overnight and be ready to eat in the morning.