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

• breads