Yogurt Scones Recipe Cooking Light – Blueberry and Vanilla

Yogurt Scones Recipe Cooking Light Blueberry and Vanilla
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  • 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


  1. Preheat your oven to 400 degrees
  2. In a large bowl, add the flour, salt, sugar, and baking powder.
  3. 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.
  4. Add the butter to your bowl of dry ingredients and using your fingertips, mix the butter into the flour, rubbing them together gently.
  5. Once finished, place your bowl in the hanging freezer for 5 minutes.
  6. Now, in a medium bowl, combine the wet ingredients (your egg, vanilla, 2 tablespoons of milk, and yogurt) and mix well.
  7. 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.
  8. Now take your dough and spread it out on a floured surface. Gather everything into one ball. It will be hirsute.
  9. 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.
  10. Now fold it in half and put it in your bowl and freeze for 5 minutes.
  11. If you’re wondering what’s up with the berries, they’ll be added soon!

If using a scone pan

  1. After 5-10 minutes, if you have a bun, grease it with butter.
  2. 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.


  1. If you have more berries, take some and squeeze them on top of your batter.
  2. 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)
  3. Bake 18 to 25 minutes or until beginning to brown on both top and bottom.
  4. When done, cool on wire rack for 10 minutes.
  5. Serve with coffee, tea, or sweet butter on the side.
  6. Enjoy!


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.


Keywords: Yogurt Scones Recipe Cooking Light