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close up of blueberry filled drop scones on wooden plate that says 'EAT'
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Blueberry Greek Yogurt Scones

Fresh and fluffy blueberry-filled drop scones made with Greek yogurt and a few other simple pantry ingredients.
Prep Time5 minutes
Cook Time16 minutes
10 minutes
Total Time31 minutes
Course: Breakfast, Brunch, Dessert
Cuisine: American, Scotland
Keyword: blueberry greek yogurt scones, greek yogurt scones, recipe for scones using greek yogurt, scone recipe with greek yoghurt
Servings: 18 servings
Calories: 111kcal

Equipment

  • Measuring cups and spoons
  • 2 Nonstick Baking Cookie Sheets
  • 1 small bowl
  • 1 KitchenAid Mixer
  • 1 Spatula
  • 1 Large spoon

Ingredients

  • 2 cups unbleached all-purpose flour  sifted, spooned, and leveled
  • ½ cup granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp sea salt
  • 10 drops lemon juice
  • 1 tsp Madagascar vanilla bean extract
  • 1 cup greek yogurt
  • 1 large egg
  • ¼ cup unsalted butter melted and cooled
  • 1 cup blueberries fresh or frozen works; we used fresh

Instructions

  • Preheat your oven to 400°F and spray a baking sheet or 2 - depending on how small or large you make them - with nonstick spray.
  • In your large mixing bowl, add and mix the flour, sugar, baking powder, baking soda, and sea salt (dry ingredients), and set aside.
  • In a smaller bowl, add and mix the lemon juice, vanilla extract, Greek yogurt, egg, and melted butter (the wet ingredients).
  • Add the wet to the dry and whisk until combined well and as few to no lumps as possible.
  • Using a spatula, fold in the blueberries until coated and grab a tablespoon. Begin scooping heaping tablespoons of the dough and dropping it onto the baking sheet(s) about 2 inches apart, as they will spread and rise a bit.
  • Bake for 15 - 18 minutes, until golden brown around the edges, and enjoy!

Notes

Storage Tips

  • Once fully cooled, you have two options. You can either:
    • Room Temp: In an airtight container, with a piece of paper towel, they'll keep for up to 2 days. The paper towel helps to absorb extra moisture and prevents the berries from making the scones soggy. Once you've reached your 2-day limit, place the remaining in the fridge.
    • Refrigerate: In an airtight container, they'll keep for up to 4 days. 

Reheating

  • In a hurry, you can microwave them for 20-30 seconds.
  • Have more time? Or want that freshly baked feel? Bake them in the oven at 350°F for 5 - 10 minutes.

Nutrition

Calories: 111kcal | Carbohydrates: 18g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 149mg | Potassium: 43mg | Fiber: 1g | Sugar: 7g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg