Blueberry Yogurt Scones
Serving Size: 10
- 2 cup all-purpose flour
- a couple teaspoons milk
- 0.5 cup dried blueberries
- 0.67 cup full-fat vanilla yogurt
- 1 egg
- 5 Tbsp cold butter
- 0.5 tsp salt
- 1 Tbsp + 1/2 teaspoon baking powder
- 4 Tbsp sugar
- an additional ½ teaspoon sugar
- Preheat the oven to 425 degrees. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the butter with two butter knives or a pastry cutter, trying not to leave any big chunks of butter in the flour.
- In a small bowl, whisk together the egg and yogurt. Add it to the flour and butter mixture, along with the dried blueberries. Fold the mixture together with a spatula, trying your best not to overwork the dough. If the dough is looking a bit dry, you can add some whole milk a tablespoon at a time until it comes together.
- Using the spatula, just start taking chunks of dough and shape them roughly into little mounds onto a sheet pan lined with nonstick foil. You should have enough dough for about 10 to 12 scones.
- Then mix 1/2 teaspoon sugar with 2 teaspoons of milk and brush the top of each scone. Pop these into the oven and turn the temperature down to 400 degrees. Bake for about 12 minutes until golden.
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