Blueberry Yogurt Scones
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
The dough is meant to stay shaggy, with damp patches and visible flecks of butter, and that rough texture is what lets the baked scone split into tender layers.
Read more
Plain yogurt brings moisture and a gentle tang, with vanilla layered over it.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
Pat the dough to 2.5cm thickness, cut it into 8 wedges, and space them on the tray.
- 7
Bake for 18 to 20 minutes, until golden with crisp edges, then cool on a rack for 10 minutes before serving.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Blueberry Lemon Scones
all-purpose flour, baking powder
Korean Street-Style Egg Bread
all-purpose flour, baking powder
Blondie Bars
all-purpose flour, unsalted butter