To satisfy my mother’s sweet tooth, I raided the refrigerator for some dried blueberries. Scones with yogurt and blueberries were inspired by the Summer Berry Pie recipe.
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Check out these cuties. You may put this recipe to the test against anyone!
INGREDIENTS:
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- 2 cups of all purpose flour
- 4 tbsp. of sugar (plus 1/2 tsp., divided)
- 1 tbsp. of baking powder (plus 1/2 tsp.)
- 1/2 tsp of salt
- 5 tbsp. of butter (cold)
- 1 egg
- 2/3 cup of full-fat vanilla yogurt
- ½ cup of dried blueberries
- 1 tbsp. of milk
INSTRUCTIONS:
1. Preheat the oven to 425°F. Combine all the dry ingredients in a huge bowl. Using two butter knives, remove any large butter lumps from the flour.
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2. Whisk the egg and yogurt together in a small bowl. Add it along with the dried blueberries to the flour and butter mixture. Carefully fold the ingredients together using a spatula, being careful not to overwork the dough. You can add a spoonful of whole milk at a time until the dough comes together.
3. Using a spatula, begin scooping out portions of dough and forming them into small mounds on a nonstick-coated sheet pan. In this amount of time, you should be able to make 10-12 scones.
4. Brush each scone with half a teaspoon of sugar and one tablespoon of milk. For a few minutes, bake them at 400 degrees.—Bake for 12 minutes, or until golden brown on top.