Blueberry Yogurt Scones
Scones originated in Scotland and are a popular treat in British and American cuisine.
This is vegetarian recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Blueberry Yogurt Scones
Ingredients
Instructions
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Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
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In a large bowl, whisk together the flour, sugar, baking powder, and salt.
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Cut the cold butter into small cubes and add it to the flour mixture. Use your fingers or a pastry cutter to cut the butter into the flour until it resembles coarse crumbs.
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Gently fold in the blueberries.
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In a separate bowl, whisk together the yogurt, egg, vanilla extract, and milk.
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Pour the wet ingredients into the dry ingredients and gently mix until just combined.
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Turn the dough out onto a lightly floured surface and knead it a few times until it comes together.
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Pat the dough into a circle about 1 inch thick. Use a sharp knife to cut the circle into 8 wedges.
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Transfer the scones to the prepared baking sheet and brush the tops with a little milk.
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Bake for 18-20 minutes, or until the scones are golden brown.
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Allow the scones to cool on a wire rack for at least 10 minutes before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 35g12%
- Sugars 15g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
