Blueberry Greek Yogurt Scones Recipe 435 Recipes

BLUEBERRY YOGURT SCONES

Steps:

• Preheat the oven to 425 degrees. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the butter with two butter knives or a pastry cutter, trying not to leave any big chunks of butter in the flour.
• In a small bowl, whisk together the egg and yogurt. Add it to the flour and butter mixture, along with the dried blueberries. Fold the mixture together with a spatula, trying your best not to overwork the dough. If the dough is looking a bit dry, you can add some whole milk a tablespoon at a time until it comes together.
• Using the spatula, just start taking chunks of dough and shape them roughly into little mounds onto a sheet pan lined with nonstick foil. You should have enough dough for about 10 to 12 scones.
• Then mix 1/2 teaspoon sugar with 1 tablespoon of milk and use that mixture to brush the top of each scone. Pop these into the oven and turn the temperature down to 400 degrees. Bake for about 12 minutes until golden.

GREEK YOGURT BLUEBERRY SCONES

Steps:

• Preheat oven to 400°(F). Line a large baking sheet with parchment paper; set aside.
• In a large bowl mix together flours, salt, baking powder, baking soda, sugar, and lemon zest.
• Cut the butter into small cubes then quickly work it into the mixture (using your fingers) until lit resembles a coarse meal.
• In a small bowl, whisk together the egg, Greek yogurt, milk, and vanilla, then add to flour and butter mixture. Use a fork to stir everything together until just moistened.
• Add in the blueberries and gently fold them into dough with a spatula - don't worry if some of the berries break up a bit.
• Pour the shaggy dough out onto a clean, floured work surface and shape the dough into an 8-inch circle. Cut the dough into 8 wedges and carefully transfer to the prepared sheet.
• Lightly brush each scones with the egg wash, then sprinkle the top of each scone with sugar.
• Bake for 18-20 minutes, or until the tops are lightly golden brown.
• Cool for about 10 minutes, then make your glaze.

BLUEBERRY-GREEK YOGURT SCONES RECIPE - (4.3/5)

Steps:

• Instructions *Preheat oven to 425°F. Line a baking sheet with parchment or a nonstick silicone baking sheet. Set aside. *In a bowl, combine the flours, baking powder, sugar, cinnamon and salt. Stir to combine. Cut in butter with a fork or pastry blender until the mixture forms a coarse meal. Add in the yogurt, milk and blueberries. Stir until mixture just holds together. Turn onto a lightly floured surface and form into a rectangle about 1/2 inch thick. Cut into six to eight square scones. Transfer to the baking sheet. Sprinkle with the coarse sugar. Bake for 15 minutes, or until lightly golden brown around the edges.

BLUEBERRY SCONES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut butter into mixture of flour, sugar, baking powder, and salt. Add blueberries and toss to mix.
• In separate bowl beat together cream and egg, and slowly pour into dry ingredients, stirring with rubber scraper until dough forms. Knead just until it comes together, 3 or 4 times. Don't overhandle.
• Divide dough in half. On lightly floured board, shape each half into a 6-inch round. Cut into 6 wedges.
• Bake on ungreased sheet about 20 minutes at 375 degrees F (190 degrees C). Serve warm!!