Blueberry and vanilla yogurt scones are tender and delicious scones that are perfect to munch on any time of day. This blueberry scone recipe has blueberries and vanilla yogurt and the two combined make the perfect flavor combination and really tender scones. They are easy to make and so delicious.
About these blueberry scones:
The technique used in making this blueberry scone recipe 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.
These easy to make blueberry scones are great for breakfast, as a snack or as a dessert and go so well with coffee and tea. They also freeze well so you can make a whole batch and freeze some for later!
Scone making tips:
- As I mention in all my baking 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. One thing that you should not skip is the yogurt part.
Tip: As a substitution, if you do not have yogurt on hand, you can use sour cream and it will work just fine.
- While making these blueberry 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.
- Last, 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! I promise you the final result will perfect.
Making this blueberry scone recipe with and without a scone pan:
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 is not a paid ad for scones pans, it is really that helpful.
The scone 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 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.
How to make blueberry scones:
To make these blueberry scones, the first thing you want to do is add your dry ingredients into a bowl then add the shredded cold butter to this and mix it together. Adding cold butter to the dry ingredients is what helps create those flaky layers and what makes a scone different from a cake.
Once you have done that, you mix the wet ingredients together in a separate bowl. Then you will combine the two until you have a very shaggy looking dough like in the picture below.
To really help get those flaky layers we all love in our scones, you will fold the scone dough a few times. It is similar to making biscuits 🙂
Once you have folded the scone dough you will add this to the fridge to get cold again. We didn't forget the blueberries in this blueberry scone recipe. They will be added after the dough chills.
When you add the blueberries, you will gently fold them into the dough and then add some more blueberries on the top before baking. This helps keep the blueberries intact.
Blueberry and Vanilla Yogurt Scones
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- 2 ¼ cups all-purpose flour
- 12 tablespoons unsalted butter cold Shredded on the coarse side of a cheese grater. You can also cut your butter into ½ inch pieces.
- ½ pint of blueberries
- ½ cup vanilla yogurt good quality
- 1 large egg
- 2 tablespoons sugar plus more for sprinkling on scones
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
- 2 tablespoon of milk
- ⅛ cup Heavy cream or milk for brushing on scones
- Pre-heat your oven to 400 degrees
- In a large bowl add your flour, salt, sugar and baking powder.2 ¼ cups all-purpose flour, 2 tablespoons sugar, ½ teaspoon salt, 1 tablespoon 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.12 tablespoons unsalted butter cold
- 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 yogurt, 2 tablespoon of milk and vanilla) and mix well½ cup vanilla yogurt, 1 large egg, 2 tablespoon of milk, 1 teaspoon pure vanilla extract
- 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 about ½ inch thick. 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 using a scone pan
- 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 are not using a scone pan
- 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 ¾ 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! Save some berries for adding to the top of the dough.½ pint of blueberries
- Now fold this dough in half and gently re-roll it to ¾ 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.
- Take the extra berries and place on the top of the scones by gently pressing 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.
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.
Nutrition Values are estimates only.See full nutrition disclaimer here