Blueberry Yogurt Scones

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…

Blueberry Yogurt Scones

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.

Rustic Scones

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.

Blueberry Yogurt Scones

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.

Print Recipe
Blueberry Yogurt Scones
Easy tea time treat that consists of scones baked with yogurt and blueberry preserve.
Votes: 0
Rating: 0
You:
Rate this recipe!
Prep Time 10 min
Cook Time 15 min
Servings
scones
Ingredients
Prep Time 10 min
Cook Time 15 min
Servings
scones
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. First off, sieve the flour, baking powder, baking soda & salt.
  2. Next, cut the butter into small squares, add it to the flour and gently work it through with your hands, until it resembles rough crumbs.
  3. Whisk the sugar with the eggs and yogurt in a separate mixing bowl and add it to the flour and butter mixture.
  4. Mix until incorporated. Now would be the best time to add fresh blueberries (if you are using it - about 1 1/2 cups) and incorporate it into the dough.
  5. I then added spoonsful of preserve to my ready-to-bake dough, and roughly incorporated it into the dough without mixing too much – note: it got VERY messy and unless you want purple scones – you will have to get your hands dirty.
  6. Lightly dust a clean surface with flour and press your dough flat to about 3 cm thick.
  7. I used the base of a coffee mug to press out round pieces of dough, and arranged it on a greased baking tray. Brush with egg wash.
  8. Bake for 12 – 15 minutes at 200 degrees Celsius.
Share this Recipe

Leave a Reply