Blueberry Scones

Deborah Dana
Deborah Dana
This delicious scone recipe uses yogurt instead of butter, and they turn out very tasty.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 1 1/2 cups flour 1 1/2 cups flour
  • 1/2 cups whole wheat flour 1/2 cups whole wheat flour
  • 3 tablespoons powdered sugar 3 tablespoons powdered sugar
  • 2 1/2 cups baking powder 2 1/2 cups baking powder
  • 3/4 tablespoons salt 3/4 tablespoons salt
  • 1 stick unsalted butter 1 stick unsalted butter
  • 1 cup blueberries, blueberry 1 cup blueberries, blueberry
  • 1/2 cups unsweetened natural yoghurt
  • 1 egg 1 egg
  • 1/2 tablespoons vanilla essence 1/2 tablespoons vanilla essence
Preparation
1h
0 mins
Medium
  • Preheat the oven to 180 degrees Celsius.
  • In a bowl, mix the flours, sugar, baking powder, and salt. Using your hands, add the butter and work it into the dough. Add the blueberries.
  • In a small bowl, mix the yogurt, eggs, and vanilla. Combine this mixture with the flour mixture and knead the dough by hand.
  • On a clean surface, flour and knead the dough (do this for 2-3 minutes, no more).
  • Form the dough into a large wheel that is 2 cm thick, and cut the wheel into 8 triangles using a pizza cutter.
  • Sprinkle sugar over the triangles and bake for 20-25 minutes or until golden brown. Allow to cool and enjoy.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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