These bakery style blueberry yogurt scones are bursting with fresh berries! This fool-proof recipe can be made in under 25 minutes and uses Greek yogurt and whole wheat flour for an added nutrition punch to help you stay full and satisfied longer!
Why This Recipe Works
Making scones used to intimidate me, I won’t lie. I mean the cutting cold butter with a pastry knife… WOOF. But this yogurt scone recipe changed all of that! There is zero fancy technique needed for you to make these blueberry scones with yogurt perfectly every time!
Instead of worrying about using a pastry knife the right way I use a trick of using a cheese grater to grate the cold butter and it’s a GAME CHANGER! It makes this recipe as easy as making a batch of cookies- ya just mix it all together!
I love to make a batch of these blueberry yogurt scones to have on hand for a quick breakfast during the week (they taste amazing with coffee!). I use whole wheat flour for a little gentle nutrition, giving these an added nutrient punch which gives my body some added fiber to keep my feeling more full and satisfied all morning long!
Some of my other fave breakfast options that I’ll alternate with these yogurt scones are banana protein muffins, baked blueberry cake donuts and almond flour gluten free pumpkin muffins!
Ingredients Needed
- Blueberries. Smaller blueberries actually work better for this recipe. Bigger ones will tend to burst and cause extra moisture. You could also used dried blueberries in place of fresh.
- Turbinado sugar. This type of sugar is what you’ll use on top to give these blueberry scones with yogurt that bakery-style feeling! You can use regular sugar in place if you don’t have any, your scones just won’t have the bakery feel. I highly recommend snagging some turbinado sugar from Amazon. It totally makes me feel fancy and actually increases satisfaction when eating!
- Greek yogurt. Avoid using “fruit on the bottom” yogurts. These tend to have more moisture in them. Opt for a blended. You can use vanilla if you can’t find any!
How To Make This Recipe
Preheat oven to 375 degrees, line a baking sheet with a spill mat (I love these ones affordable spill mats from Amazon!) or parchment paper and set aside.
In a medium to large sized bowl combine flour, white granulated sugar, baking powder, baking soda, and salt. Whisk it all together then set aside.
In a large bowl with electric beaters or using a stand mixer, combine 1 egg, entire container of yogurt, and grated butter. Mix lightly until combined.
Add your flour mixture to the yogurt mixture and start mixing on low, then slowly increase to medium. The dough will begin to thicken and clump together. You want to keep mixing until it forms a single ball and is no longer crumbly. This may take a few minutes! It will get there.
Note: It starts clumping into small, tiny balls and then as it keeps going those will get bigger then almost suddenly after a few minutes it will clump together into one!
Next, gently fold in your blueberries. Be careful not to crush them! This will add extra moisture to your scones and may cause them to flatten.
Sprinkle a little additional flour onto a cutting board and place your ball of dough in the center. Form a circle about 10″ in diameter and 2 ” tall (roughly). Cut into 8 even triangles.
Note: Be careful not to overwork the dough, this may cause your blueberries to burst and the scones to get extra moisture and flatten during baking.
Transfer triangles to your prepared baking sheet placing ~2″ apart.
In a small bowl take the remaining egg and whisk with a fork. Use a small brush to “paint” each scone on the tops and sides.
Sprinkle all brushed scones with ~1/2 tsp of turbinado sugar each (the thick granular kind!)
Bake your scones for 18 minutes, remove from oven to allow to cool and enjoy!
Recipe FAQs
This recipe calls for 1 single serving (5.3oz) container of blueberry Greek yogurt. If you don’t have this you can use ~10.5 tbsp of any flavor greek yogurt!
If your scones become flat it could likely be because you over-mixed the dough. This will cause your butter to warm up and also likely your blueberries to burst, causing extra moisture to get into the scones dough resulting in a flat scone.
The scone dough will be sticky and slightly wet. However once you bake your scones they will become more dry than, say, a muffin. This makes them great for dipping into coffee because they soak it right up!
If your scones come out hard it could be because you over-baked them. It could also be because you either mismeasured your flour (adding too much) or your yogurt (adding too little).
I keep my blueberry scones with yogurt right on the counter for 5-7 days. If you won’t eat them in that time frame I’d recommend popping them in the freezer which will allow them to stay good for ~2-3 months.
If you love this recipe, be sure to leave a star rating on the recipe card and leave a comment below!
Don’t forget to pin it on your Pinterest board for later, or tag me on IG @no.food.rules if you try the recipe and love it!
Other Recipes You Might Like:
XOXO
-Colleen
Whole Wheat Greek Yogurt Blueberry Scones
Ingredients
- 2 cups white whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 2 eggs divided
- 1, 5.3 oz container of blueberry Greek yogurt blended not fruit on the bottom
- 1/2 cup white granulated sugar
- 2 tbsp cold butter grated
- 1/2 cup blueberries fresh or dried
- 1-2 tbsp turbinado sugar
Instructions
- Preheat oven to 375 degrees, line a baking sheet with a spill mat (I love these ones affordable spill mats from Amazon!) or parchment paper and set aside.
- In a medium to large sized bowl combine flour, white granulated sugar, baking powder, baking soda, and salt. Whisk it all together then set aside.
- In a large bowl with electric beaters or using a stand mixer, combine 1 egg, entire container of yogurt, and grated butter. Mix lightly until combined.
- Add your flour mixture to the yogurt mixture and start mixing on low, then slowly increase to medium. The dough will begin to thicken and clump together. You want to keep mixing until it forms a single ball and is no longer crumbly. This may take a few minutes! It will get there.
- Next, gently fold in your blueberries. Be careful not to crush them! This will add extra moisture to your scones and may cause then to flatten.
- Sprinkle a little additional flour onto a cutting board and place your ball of dough in the center. Form a circle about 10" in diameter and 2 " tall (roughly). Cut into 8 even triangles.
- Set cut scones onto the prepared cookie sheet ~2" apart.
- In a small bowl take the remaining egg and whisk with a fork. Use a small brush to "paint" each scone on the tops and sides. Set onto prepared cookie sheet.
- Sprinkle all brushed scones with ~1/2 tsp of turbinado sugar each (the thick granular kind!)
- Bake your scones for 18 minutes, remove from oven to allow to cool and enjoy!
Karebear says
Hi Colleen! I’ve made three different versions of these scones in the past month, and loved them all (plain Greek yogurt/chocolate chips, blueberry yogurt/home-dried blueberries, and lemon yogurt/lemon zest)! Coming next: strawberry yogurt/dried strawberries, and vanilla yogurt/cinnamon/dried diced apples. Such a versatile recipe, and I’m particularly fond of the nutty taste from the whole wheat flour. Thanks so much!
kokxcoll says
YUM! Those all sound absolutely delicious! I’ll have to try them- especially the lemon!
Thanks for sharing!!
XOXO
-Colleen
Karebear says
Hi Colleen! I’ve made three different versions of these scones in the past month, and loved them all (plain Greek yogurt/chocolate chips, blueberry yogurt/home-dried blueberries, and lemon yogurt/lemon zest)! Coming next: strawberry yogurt/dried strawberries, and vanilla yogurt/cinnamon/dried diced apples. Such a versatile recipe, and I’m particularly fond of the nutty taste from the whole wheat flour. Thanks so much!
Meg says
Scones are my favorite baked good – can’t wait to try your version! Would whole wheat pastry flour work too? Thanks!
Colleen says
I haven’t tried it but give it a go!