Yogurt Scones Recipe Cooking Light – Blueberry and Vanilla
Topic: Yogurt Scones Recipe Cooking Light
Now I’m sharing another scone recipe, and this one is delicious! It’s my blueberry and vanilla yogurt scones recipe. As the name states, it sits blueberries and vanilla berry, and the two combined make the perfect flavor blend in these scones.
This recipe technique is similar to making American biscuits (building those layers), which pays off in the long run! If you’re a newcomer to creating scones, the key is maintaining your butter cold (like making biscuits) and not overwork.
They also freeze well so that you can make an entire batch and freeze some for later!
As I mention in all my baking recipes, you can use any fruit you want or have on hand with this recipe or even substitute chocolate chips for the fruit. If you prefer plain scones, you can leave that out altogether, and they will taste just as amazing. one thing you should not skip is your yogurt part. As a substitution, even if you don’t have yogurt on hand, you may use sour cream, and it will do the job just fine.
While making these blueberry scones, you might believe the dough is too shaggy or not eloquent enough, but that’s precisely as it ought to be. You don’t want to work your dough so leaving it more shaggy is fantastic. Just consider it as being a lazy baker.
Another tip is to try and use very little additional flour when forming and rolling out the dough. I love to utilize a noninvasive Silpat; it also allows me to use less flour when I shape my dough on it.
In addition, do not fear that your blueberry scones will come out dry; we’re making yogurt and coconut scones after, so we know there’s yogurt in there to keep them moist! I guarantee you that the last outcome will perfect.
SCONE MAKING PRO-TIP
Suppose you’re like me and enjoy everything easy when it comes to baking, then you might want to think about investing in a scone pan to make things simpler (no rolling and trimming is necessary). This isn’t a paid ad for scones pans; it’s that helpful.
They are fairly cheap, and you’ll be able to bake cornbread inside them too!
I am such as step by step photos below that show the fold of the dough so that you know what the procedure looks like without a scone pan. It’s pretty easy, so don’t be scared. This component, to me, is so fun and incredibly relaxing.
Yogurt Scones Recipe Cooking Light – Blueberry and VanillaPrint
Yogurt Scones Recipe Cooking Light – Blueberry and Vanilla
- Prep Time: 60
- Cook Time: 40
- Total Time: 1 hour 40 minutes
- Category: Dessert
- Cuisine: American
- 2 1/4 cups all-purpose flour
- 1 tablespoon baking powder
- 2 tablespoons sugar plus more for sprinkling;
- 1/2 teaspoon salt
- 1/2 cup vanilla yogurt good quality
- 1 teaspoon pure vanilla extract
- 1 large egg
- 12 tablespoons 1 1/2 sticks unsalted butter cold Shredded on the coarse side of a cheese grater. You can also cut your butter into 1/2 inch pieces.
- 2 tbsp of milk
- Heavy cream or milk for brushing
- 1/2 pint of blueberries
- Preheat your oven to 400 degrees
- In a large bowl, add the flour, salt, sugar, and baking powder.
- If you crush the butter:
Grate the cold butter on the flat side of your cheese grater.
If you are using cubed butter:
Using a cookie cutter (two forks or a food processor), cut the butter into the flour mixture until the butter is the size of a pea.
- Add the butter to your bowl of dry ingredients and using your fingertips, mix the butter into the flour, rubbing them together gently.
- Once finished, place your bowl in the hanging freezer for 5 minutes.
- Now, in a medium bowl, combine the wet ingredients (your egg, vanilla, 2 tablespoons of milk, and yogurt) and mix well.
- Remove your bowl of dry ingredients from the freezer and mix the wet ingredients with the dry ingredients until just combined (don’t over-mix). It won’t look like a smooth paste at this point. If you can take a handful of dough and press it into a lump, you’re ready to take it out of the bowl to knead it. If it doesn’t stick together, add a tablespoon of milk at a time until it does.
- Now take your dough and spread it out on a floured surface. Gather everything into one ball. It will be hirsute.
- Gently knead 3-4 times and then tap into a square shape about 1/2 inch thick. Now take one side of your square and fold it in the middle (like folding a business letter). Do the same with the other side of your square so that both sides of your square are folded in the center.
- Now fold it in half and put it in your bowl and freeze for 5 minutes.
- If you’re wondering what’s up with the berries, they’ll be added soon!
If using a scone pan
- After 5-10 minutes, if you have a bun, grease it with butter.
- Take your berries and gently fold them into the batter trying not to squash them, then roll the batter evenly into all the slots and continue with the topping instructions below.
If you are not using a scone pan
- If you don’t have a muffin pan, grease a baking sheet or add parchment paper to the pan. Place the dough on a lightly floured surface and gently roll into a ball and pat (with a rolling pin, not your hands) until it looks more like a puck rather than a round ball. Gently roll the dough until it looks like a rectangle and is about 3/4 inch thick.
- At this point, sprinkle the berries on top and gently press the dough until they are flush with the dough. Some may break, but that’s okay! I like to squeeze some berries on top of the batter at the end just before baking, so save some for this (see below for topping).
- Now fold this dough in half and gently roll it back until it is 3/4-inch thick.
- You can cut your shapes out of the dough with a knife (for triangles) or use a cookie cutter. I recommend triangles to eliminate excess relaunch.
- Place your buns on your baking sheet.
- If you have more berries, take some and squeeze them on top of your batter.
- Brush the tops of your buns with milk or cream depending on what you use, then sprinkle with sugar (of course it’s better if you have it)
- Bake 18 to 25 minutes or until beginning to brown on both top and bottom.
- When done, cool on wire rack for 10 minutes.
- Serve with coffee, tea, or sweet butter on the side.
Let the buns cool completely. Once cool, wrap them in plastic wrap and place in a freezer bag. The slices will last up to 2 months in the freezer.
To defrost frozen buns:
Remove the buns from the freezer and take them out of the bag (but leave some plastic wrap) and set them on the counter 1 to 2 hours before you are ready to eat. You can also put the frozen buns in the fridge the night before and they will thaw overnight and be ready to eat in the morning.
- Serving Size: 8 Servings
Keywords: Yogurt Scones Recipe Cooking Light
People also ask:
Can you use yogurt instead of heavy cream in scones?
Greek yogurt and milk: It is thicker than heavy cream, but you can add milk to it to thin it and get a texture similar to heavy cream. Mix equal parts Greek yogurt and whole milk and use it in place of the same amount of heavy cream.
Can I substitute sour cream for yogurt in scones?
If you like plain scones, you can skip them and they will taste just as good. One thing that should not be omitted is the yogurt part. As a substitute, if you don’t have yogurt on hand, you can use sour cream and it will work just fine.
What can I substitute for yogurt in scones?
In a pinch, substitute buttermilk or milk that has been fortified with a little lemon juice or vinegar (aka homemade buttermilk) and use 1/4 less milk than the amount of yogurt called for in the recipe.
Is there a vegan substitute for heavy cream?
There are dairy-free, vegan, and healthy alternatives that can replace heavy cream and provide savory and sweet dishes with a thick, creamy texture. Heavy cream alternatives include a mixture of butter and milk, evaporated milk, cashew cream, and tofu or mashed beans.
Can I use sour cream instead of heavy cream?
You can also try it warmed up in a cup of rich hot chocolate. Sour cream (cream that has been treated with lactic acid to thicken it and create a sour taste) has a fat content of around 20%. This makes it a good substitute as long as the acidity does not exceed the flavors of the dish.
What to add to Greek yogurt to make it taste better?
Pure Maple Syrup – Maple syrup is a great way to flavor yogurt because it is an all-natural raw sugar that tastes amazing and a little goes a long way. Simply add 1/2 tablespoon of pure maple syrup to a 3/4 cup serving of plain yogurt with a little fruit and your choice of additional additions for delicious yogurt.
Can you add vanilla extract to yogurt?
Sweeten natural yogurt at home with your favorite flavors. Contains much less sugar than store bought flavors. Just add fresh or frozen fruit (like frozen blueberries) and a pinch (about 5 drops) of vanilla extract (or other extract) or a pinch of ground cinnamon.
Cut canned or fresh peaches, whole strawberries, or bananas. Add the blueberries, pineapple chunks, grapes, or cherries. You can also use dried fruits, such as blueberries and raisins, or use frozen fruits to add a refreshing texture.
Can I substitute almond milk for yogurt in baking?
There are dairy-free (surprisingly tasty) products that can replace any of these ingredients. They are probably bundled together at the grocery store; check them out next time you shop. Unsweetened plain soy, almond, or coconut yogurt: Substitute sour cream or 1: 1 yogurt in recipes.
Can I use yogurt instead of buttermilk in scones?
The natural tangy acidity of plain yogurt resembles that of buttermilk and can work the same when added to baking recipes. Yogurt works best when replaced with buttermilk in a 1 to 1 ratio. That is, if a recipe calls for 1 cup of buttermilk, you can replace it with 1 cup of plain yogurt.
Can yogurt replace sour cream in baking?
Greek yogurt is a great substitute for sour cream. Greek yogurt can be used as a substitute in sauces, dressings, and toppings. Also, equal parts whole Greek yogurt can be used in place of regular sour cream in any recipe, including baked goods.
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