Blueberry Greek Yogurt Scones

No ratings yet

Fresh and fluffy blueberry-filled drop scones made with Greek yogurt and a few other simple pantry ingredients.

Prep Time5

Cook Time16

Total Time31

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: servings

Calories: 111kcal

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.
2 cups unbleached all-purpose flour, ½ cup granulated sugar, 2 tsp baking powder, 1 tsp baking soda, ¼ tsp sea salt
In a smaller bowl, add and mix the lemon juice, vanilla extract, Greek yogurt, egg, and melted butter (the wet ingredients).
10 drops lemon juice, 1 tsp Madagascar vanilla bean extract, 1 cup greek yogurt, 1 large egg, ¼ cup unsalted butter
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.
1 cup blueberries
Bake for 15 - 18 minutes, until golden brown around the edges, and enjoy!

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.

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.