Blueberry Yogurt Scones
Blueberry yogurt scones use plain yogurt in the dough to create a crumb that is noticeably softer and more moist than the standard butter-and-cream version. The yogurt's mild tang permeates the dough, pairing with the butter to leave a clean, rounded finish on the palate. Blueberries partially burst during baking, sending violet-blue streaks through the pale interior and releasing a fragrant, fruity sweetness. The interaction between the baking powder and the yogurt's acidity gives the scones a gentle lift, so the exterior forms a light crust while the inside stays open and tender rather than dense. Sugar is deliberately minimal, letting the blueberries' own sweet-tart flavor do most of the work.
Adjust Servings
Instructions
- 1
Preheat the oven to 200C and line a tray with parchment.
- 2
Mix dry ingredients, then rub in cold butter until pea-sized crumbs form.
- 3
Whisk yogurt, egg, and vanilla, then fold into the flour mixture.
- 4
Fold in blueberries just until no dry flour remains.
- 5
Pat dough to 2.5 cm thickness, cut into 8 wedges, and place on tray.
- 6
Shape gently and bake 18-20 minutes, then cool before serving.
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