So last week I posted this recipe of Crispy Pork Belly with Blueberry Compote, and even though it has nothing to do with scones, I did use the same blueberry preserve for this recipe. Pig and blueberries are best friends by the way…
I was so disheartened by the fact that I couldn’t find fresh blueberries anywhere, go figure I know nothing about seasonal ingredients – (don’t tell anyone) – but luckily I found the most amazing preserve, with whole blueberries. Sweet heaven.
I also happen to have some full cream Greek yogurt in the fridge that was about to become as sour as lemons on steroids and I decided to use it in this very easy recipe.
Blueberry Yogurt Scones are my new favorite baking recipe, and you know how much I love baking… They turned out to be super fluffy, not too dense with a buttery crispy baked crumb. This is definitely one for the books.
I had to say I was very nervous for the outcome, but they rose like champs and baked perfectly with a fluffy inside and a gorgeous colored crust. Enjoy these Blueberry Yogurt Scones with grated cheddar, freshly whipped cream, biltong and preserves – the perfect tea time treat! Hope you give it a go.