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!
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