Blueberry Yogurt Scones
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Blueberry yogurt scones use plain yogurt, egg, and vanilla extract to bind a dough filled with cold butter and blueberries.
Read more
Heat the oven fully to 200°C and line the tray before mixing. Keep the unsalted butter cold, cut it into 1cm cubes, and rub it quickly into the all-purpose flour, baking powder, sugar, and salt. Stop when pea-sized butter pieces are still visible. Those pieces remain distinct in the rough dough and help form a tender, irregular crumb as the scones bake. Whisk the yogurt, egg, and vanilla until smooth, then pour the mixture over the dry ingredients. Fold from the bottom only until moist patches begin to appear. Add the blueberries last and continue just until almost all loose flour disappears. Gentle handling at this point keeps the berries from bursting into the unbaked dough. Leave the mixture rough, gather it without kneading, and pat it to 2.5cm thickness. Cut 8 wedges and arrange them with room between each piece. The baking time is 18 to 20 minutes. Transfer the scones to a rack for 10 minutes once the tops are golden and the edges feel crisp. The finished crumb carries the mild tang of plain yogurt, vanilla aroma, pockets of blueberry, and the soft layers produced by the cold butter.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Preheat the oven fully to 200°C and line the baking tray with parchment paper.
Keep the butter cold until the dough stage, because warm butter blends into the flour and reduces the flaky layers.
- 2Season
Combine 260g all-purpose flour, 2 teaspoons baking powder, 45g sugar, and 1/2 teaspoon salt in a large bowl.
Stir well to break up lumps so the leavening and seasoning spread evenly through the dough.
- 3Season
Add 80g cold unsalted butter cut into 1cm cubes and rub it in quickly with your fingertips.
Stop when pea-sized pieces remain, since visible butter bits help the scones lift and bake with a tender crumb.
- 4Prep
Whisk 120g plain yogurt, 1 egg, and 1 teaspoon vanilla extract until smooth, then pour it over the flour mixture.
Fold from the bottom with a spatula only until moist patches begin to form.
- 5Step
Add 100g blueberries last and fold only until almost no dry flour is visible.
Leave the dough rough and uneven, and avoid pressing the berries so they do not burst before baking.
- 6Heat
Pat the dough to 2.5cm thickness, cut it into 8 wedges, and space them on the tray.
Bake for 18 to 20 minutes, until golden with crisp edges, then cool on a rack for 10 minutes before serving.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Plain yogurt whisked with egg and vanilla to bind the dough
- Finish cue
- Bake for 18 to 20 minutes, until golden with crisp edges, then cool on a rack for 10 minutes before serving.
- Avoid this
- Leave the dough rough and uneven, and avoid pressing the berries so they do not burst before baking.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
35min, 9 ingredients
Category median
55min, 8 ingredients
Based on 248 recipes
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