Blueberry Scones

Although I love a good latte, I am usually not tempted by the bakery case at Starbucks.  The major exception is their blueberry scones.  There’s something about those scones that I really love, so I decided to try to make some at home that might be a bit healthier.

I used this Strawberry Scone recipe from Chobani, and substituted plain yogurt for the strawberry yogurt, and blueberries for the strawberries. Many people have used this recipe successfully, but I needed to add a splash of milk to bring the dough together.  I think if you use a fruit that has more moisture (like chopped strawberries) that might do the trick.

Either way, I really liked these scones.  They’re fluffier than the Starbucks version, and a little smaller of course, but make a nice treat.  While I’ll still stop at Starbucks for my coffee fix, I can bring my own scone!




Blueberry Scones

1 c. white flour
1 c. whole wheat pastry flour
1/4 c. sugar
2 t baking powder
1/2 t baking soda
4 T butter, chilled, cut into small pieces
1 c. blueberries
6 oz. plain nonfat Greek yogurt
Splash of milk

In a large bowl, mix together flours, sugar, baking powder, and baking soda.  Using a pastry blender, cut in butter until the mixture resembles coarse crumbs.  Add in blueberries and yogurt.  Stir just to combine.  If more liquid is needed, add a splash of milk.

Turn dough onto a floured surface.  Fold dough on top of itself a few times – do not knead.  Form into a circle that is 1-1 1/2″ thick.  Cut into 8 triangles.  Place each triangle on a baking sheet covered in parchment paper.  Bake at 400F for 12-15 minutes, or until lightly browned.

-Lightly adapted from Chobani

2 thoughts on “Blueberry Scones

  1. These LOOK like they are bakery quality and I’m sure they taste like it, too! Thanks for all the recent creative suggestions for using greek yogurt in the kitchen!


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